Ingredients:
For the Chocolate Crepes:
- 3 eggs
- 30g sugar
- 100g low gluten flour
- 10g cocoa powder
- 35g butter, melted
- Chocolate (amount as needed)
For the Hazelnut Chocolate Filling:
- 100g dark chocolate
- 100g milk chocolate
- 200g light cream
- Cooked hazelnuts
For the Chocolate Cream:
- 30g chocolate ganache (from the hazelnut chocolate preparation)
- 300g light cream
- 30g sugar
Instructions:
- Preparing the Chocolate Crepes: a. Combine all ingredients for the crepes in sequence, ensuring a smooth consistency. b. Sieve the batter to ensure a refined texture. c. Heat a circular non-stick pan and pour in a portion of the batter, swirling to create a thin crepe. d. Cook until bubbles appear on the surface. Transfer to a cooling rack. e. Once all crepes are made, use a rectangle mold to shape each into a uniform rectangle.
- Making the Hazelnut Chocolate Filling: a. In a pot, combine dark and milk chocolates. Gently heat while stirring until both chocolates melt. Be cautious not to overheat. b. Separately, heat the light cream to 60-70°C, then blend it with the melted chocolates. c. Reserve about 40g of this mixture for the chocolate cream and set aside in a bowl, covering with plastic wrap (this becomes the ganache). d. Pour the remaining chocolate mix into a mold lined with parchment paper, ensuring the mold is twice the length of the crepes mold. e. Scatter the cooked hazelnuts over the chocolate. Freeze until solid.
- Preparing the Chocolate Cream: a. In a mixing bowl, whip together the light cream, sugar, and 30g of the reserved chocolate ganache. Whip until the mixture reaches a yogurt-like consistency. b. Transfer to a piping bag.
- Assembling the Crepe Cake: a. Begin layering the crepes on a board, spreading a layer of chocolate cream between each. b. Once you've stacked a third of the crepes, place one of the halved hazelnut chocolate sections on top. c. Continue layering with crepes and cream. d. When two-thirds of the cake is assembled, add the second halved hazelnut chocolate section and continue the layering process. e. Chill in the refrigerator for at least 1 hour to firm up.
- Decoration: a. Finish the cake by decorating it with the remaining chocolate ganache.