Choc-hazelnut Crepe Cake

By Lucy Nunes

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This showstopping cake is a great cheat’s sweet made from bought pancakes with chocolate hazelnut spread in between, then covered in rich ganache.

All you have to do is throw all your ingredients of Choc-hazelnut Crepe Cake

  1. 2 x 180g blocks dark chocolate, chopped
  2. 2/3 cup thickened cream
  3. 3 x 400g packets (24 crepes) frozen French-style crepes, thawed
  4. 3 cups chocolate hazelnut spread
  5. Chopped dry-roasted hazelnuts, to decorate
  6. Whipped or double cream, to serve

The instruction how to make Choc-hazelnut Crepe Cake

  1. Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on MEDIUM-HIGH (75%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, until smooth. Refrigerate ganache for 15 minutes or until thick and spreadable.
  2. Meanwhile, place 1 crepe on a serving plate. Spread with 1 heaped tablespoon of spread. Repeat with remaining crepes and spread, finishing with a crepe.
  3. Spread ganache over cake sides and top. Sprinkle with hazelnuts. Serve with cream.

Nutritions of Choc-hazelnut Crepe Cake

fatContent: 696.446 calories
saturatedFatContent: 37 grams fat
carbohydrateContent: 14 grams saturated fat
sugarContent: 77 grams carbohydrates
fibreContent: 54 grams sugar
proteinContent:
cholesterolContent: 13 grams protein
sodiumContent: 62 milligrams cholesterol

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