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Indulge in Rich Chocolate Hazelnut Crepe Cake Layers

Indulge in Rich Chocolate Hazelnut Crepe Cake Layers

Indulge in Rich Chocolate Hazelnut Crepe Cake Layers with a delicious chocolate hazelnut filling and crepe layers.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 50 minutes
Course Dessert
Cuisine French
Servings 8 slices
Calories 350 kcal

Equipment

  • non-stick skillet
  • Mixing Bowl
  • whisk

Ingredients
  

For the Crepes

  • 1 cup All-Purpose Flour Gluten-free flour can be used for a gluten-free option.
  • 3 large Eggs Essential for binding; no substitute recommended.
  • 2 cups Milk Can be swapped with almond or oat milk for a lactose-free version.
  • 2 tablespoons Unsalted Butter (melted) Coconut oil works for a dairy-free alternative.
  • 2 tablespoons Granulated Sugar Can be reduced or substituted with honey or agave syrup.
  • ¼ teaspoon Salt Balances flavors.
  • 1 teaspoon Vanilla Extract Almond extract can be used for a different twist.

For the Chocolate Hazelnut Filling

  • 1 cup Chocolate Hazelnut Spread Provides the signature flavor of the cake.
  • 1 cup Heavy Cream Coconut cream is a great dairy-free option.
  • ¼ cup Powdered Sugar Optional if you prefer less sweetness.
  • 1 teaspoon Vanilla Extract Hazelnut extract enhances nuttiness if desired.

For Garnish (optional)

  • ½ cup Chopped Hazelnuts Crushed almonds or pecans can be used as an alternative.
  • ¼ cup Chocolate Shavings Cocoa powder can serve as a simple substitute.
  • 1 cup Whipped Cream Substitute with whipped coconut cream for a dairy-free version.

Instructions
 

Make the Crepes

  • In a mixing bowl, whisk together 1 cup of all-purpose flour, 3 large eggs, 2 cups of milk, 2 tablespoons of melted unsalted butter, 2 tablespoons of granulated sugar, ¼ teaspoon of salt, and 1 teaspoon of vanilla extract until smooth; let the batter rest for 15 minutes.

Cook the Crepes

  • Heat a non-stick skillet over medium heat, pour about ¼ cup of batter into the skillet, swirling to form thin crepes, cooking each side for about 1-2 minutes or until lightly golden; set aside until all batter is used.

Prepare the Filling

  • In a separate bowl, whip 1 cup of heavy cream until soft peaks form, then gently fold in 1 cup of chocolate hazelnut spread, ¼ cup of powdered sugar, and 1 teaspoon of vanilla extract until combined and fluffy.

Assemble the Cake

  • Layer one crepe on a serving plate, spread a generous layer of chocolate hazelnut filling on top, and repeat the process, stacking crepes and filling until all crepes are used, finishing with a layer of cream on top.

Serve

  • Garnish the top with chopped hazelnuts, chocolate shavings, and dollops of whipped cream; slice with a sharp knife and indulge in each delightful layer.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 150mgPotassium: 250mgFiber: 2gSugar: 18gVitamin A: 500IUCalcium: 100mgIron: 1mg
Keyword chocolate hazelnut, crepe cake, gluten-free option, indulgent dessert, layered cake, party cake
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