Chocolate layered Crepes Cake

Name: Chocolate layered Crepes Cake
Cuisine: Indian
Ingredients: 3/4 cup cold unsalted butter, cut into pieces, plus melted for pan; 1 1/2 cups all-purpose flour; 1/3 cup sugar; 1/2 teaspoon salt; 2 1/2 cups milk kept at room temperature; 6 large eggs at room temperature; 1 tablespoon pure vanilla extract; 1 cup chocolate chips; Filling; 2 sticks unsalted butter at room temperature; 1 cup nutella; Glaze; 1 1/4 cups heavy cream; 1 tablespoon light honey; Pinch sea salt; 1 cup bittersweet chocolate chips

Nazia Mazar Sayed @nazia3786

Nashik

#chocolate

Nazia Mazar Sayed @nazia3786

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Ingredients

3/4 cupcold unsalted butter, cut into pieces, plus melted for pan
1 1/2 cupsall-purpose flour
1/3 cupsugar
1/2 teaspoonsalt
2 1/2 cupsmilk kept at room temperature
6large eggs at room temperature
1 tablespoonpure vanilla extract
1 cupchocolate chips
Filling
2 sticksunsalted butter at room temperature
1 cupnutella
Glaze
1 1/4 cupsheavy cream
1 tablespoonlight honey
Pinchsea salt
1 cupbittersweet chocolate chips

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Steps

1

In a medium heat-proof bowl add ¼ cup water and the butter. Microwave in 30 second increase temperature until the butter is melted. Stir in chocolate until completely melted. Let cool.
2

Meanwhile, whisk sugar, salt, eggs, and vanilla in a large bowl.
3

Gradually whisk in the flour until smooth. Whisk in one cup of the milk until smooth.
4

Whisk in the rest of the milk. Whisk in the butter, water, chocolate mixture. Refrigerate at least 2 hours or up to overnight.
5

When you’re ready to cook the crepe, lightly butter an 8-inch or 9-inch frying pan.Heat over medium heat until just starting to smoke. Remove pan from heat and pour 2-4 tablespoons batter into pan (depending on size of pan), swirling to cover bottom.
6

Reduce heat to medium-low; return pan to heat.Cook, flipping once, until edges are golden and center is dry, about 30 seconds per side.
7

Slide crepe onto a plate.
Repeat process with remaining batter, coating pan with butter as needed. Crepe can be refrigerated, covered, up to 1 or 2 hours but need to be completely cool before you can assemble the cake.
8

To make the filling, beat the butter for several minutes, until very fluffy. Add 1 cup Nutella and beat for another couple of minutes.Beat well.
9

To assemble, place one crepe on your cake platter. Spread with about 3 tablespoons filling.
10

Top with another crepe. Continue layering with hazelnut filling and crepe using about all 20-30 crepe and ending with a crepe on top.
11

Refrigerate until firm, about 15 minutes.
Meanwhile, make the glaze. In the medium heat-proof bowl, melt cream, salt, honey and chocolate chips in 30 second.
12

Let cool until still warm, but not hot. Spoon ½ cup glaze on top of the cake, spreading to edges. Spread remaining glaze around sides of cake, coating completely.
13

Refrigerate until glaze is firm and set. Slice it while still firm, but serve at room temperature.