Dark Chocolate Crepe Cake Recipe

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Dark Chocolate Crepe Cake
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Ingredients
22
Count
Nutrition
425
Calories
Total time
180
Minutes
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Ingredients:

Directions:

  1. Crepes: Mix all crepe ingredients thoroughly (a blender would not be a bad idea). Refrigerate at least 2 hours, and up to 12 before proceeding.
  2. Barely butter the inside of a hot 9 non-stick skillet. Pour roughly 2 tbsp of batter into the middle of the skillet and quickly swirl around to thoroughly coat the bottom of the skillet. When the edges are set, just beginning to brown, and a few bubbles are popping in the middle, about 30-40 seconds, flip the crepe over and cook the other side, just until it browns a little, 10-15 seconds. Turn the crepe out onto a plate and repeat until all the batter is gone. You should have 30 crepes.
  3. Buttercream: toast the hazelnut flour in a small skillet over medium-low heat, stirring frequently, until just barely golden. Watch carefully, as the tiny bits can burn very very fast. Turn out into a bowl to cool.
  4. In the top of a double boiler, combine egg yolks, sugar, liqueur and salt. Whisk over boiling water 4 min, or until thick and pale. Remove from heat and cool to room temperature.
  5. In a bowl, combine butter and vanilla. Beat with electric mixer on medium-high 5 minutes, until soft and fluffy and lighter in color. Slowly beat in the cooled egg yolks. Let stand at room temperature 20 minutes, until spreadable. Fold in the hazelnuts by hand with a spatula.
  6. Ganache: Bring cream, corn syrup and salt to a boil over medium heat. Remove from heat. Add chocolate and swirl pan until chocolate is covered with cream. Let stand 5 minutes, then stir until smooth.
  7. Assembly: spread a thin layer of butter cream on a crepe. Layer a second crepe on top. Continue spreading cream on crepes until all the crepes are used up. Refrigerate 15 minutes until firm.
  8. Place crepe stack on a wire rack set over a rimmed baking sheet. Pour 1/2 cup of ganache over the top of the cake and spread to edges. Use remaining ganache to cover the sides of the cake. Sprinkle top with toasted chopped hazelnuts and refrigerate until set, about 20 minutes. Cake will keep in refrigerator about 3 days (if it lasts that long).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 424.97 Kcal (1779 kJ)
Calories from fat 244.56 Kcal
% Daily Value*
Total Fat 27.17g 42%
Cholesterol 129.16mg 43%
Sodium 292.89mg 12%
Potassium 251.75mg 5%
Total Carbs 40.96g 14%
Sugars 30.32g 121%
Dietary Fiber 2.25g 9%
Protein 8.59g 17%
Vitamin C 0.5mg 1%
Vitamin A 0.1mg 4%
Iron 1.5mg 9%
Calcium 105.3mg 11%
Amount Per 100 g
Calories 270.03 Kcal (1131 kJ)
Calories from fat 155.39 Kcal
% Daily Value*
Total Fat 17.27g 42%
Cholesterol 82.07mg 43%
Sodium 186.1mg 12%
Potassium 159.97mg 5%
Total Carbs 26.03g 14%
Sugars 19.27g 121%
Dietary Fiber 1.43g 9%
Protein 5.46g 17%
Vitamin C 0.3mg 1%
Vitamin A 0.1mg 4%
Iron 1mg 9%
Calcium 66.9mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.3
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

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