Hazelnut Crepe Cake
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- 2 cups all-purpose flour
- 6 Tbsp. cocoa powder
- 2 Tbsp. granulated sugar
- 1/8 tsp. salt
- 2 large eggs
- 2 large egg yolks
- 4 Tbsp. unsalted butter, melted and cooled
Chocolate Hazelnut Mousse
- 2 Tbsp. Hills Bros.® Hazelnut Cappuccino Mix
- 3/4 cup semi-sweet baking chocolate, chopped
- 1 cup heavy whipping cream
- 1 Tbsp. confectioner’s sugar, sifted
- 1 tsp. Hills Bros.® Hazelnut Cappuccino Mix
- 1 cup heavy whipping cream
- 1 Tbsp. granulated sugar
- 1/3 cup shelled hazelnuts, roughly chopped
In a large mixing bowl, whisk together flour, cocoa powder, granulated sugar and salt. Add the eggs, egg yolks, butter. Gradually add the milk, whisking constantly until the batter is smooth. Cover and place in refrigerator for 30 minutes to rest.
Remove batter from refrigerator and stir. Heat an 8-inch crepe pan or small non-stick skillet over medium heat. Spray the pan with non-stick cooking spray. Pour about 1/4-1/3 cup batter into the center of crepe pan. Tilt and turn pan so the batter spreads evenly across the bottom of the pan.
Cook for about 1-1 1/2 minutes until edges and bottom begin to brown. Flip carefully with spatula. Continue to cook for another 1-2 minutes. Remove from pan to a large plate.
Repeat with remaining batter spraying the pan with non-stick cooking spray in between each crepe and stacking finished crepes on plate. You will get about 20 crepes. You’ll need 16 for the cake, so don’t worry if you make a mistake or two.
Cool the crepes completely before assembling the cake. You can make the crepes the day before assembling the cake. Cover them with plastic wrap and store in the refrigerator.
Chocolate Hazelnut Mousse Filling:
Dissolve the cappuccino powder in 1/4 cup hot water. Set aside. Melt chopped semi-sweet chocolate in microwave safe bowl in 20 second intervals until smooth. Stir in the cappuccino mixture.
Whip the heavy cream in a medium mixing bowl with an electric mixer until stiff peaks form. Fold the whipped topping into the chocolate hazelnut mixture until no white streaks remain.
Lay one cooled crepe on cake platter. Spread 2 tablespoons of the mousse on top and then top with another crepe. To keep cake level, spread the mousse a bit thicker around the edges. Repeat until you’ve stacked 15 crepes with mousse. Top with one last crepe with no filling on top.
Cover lightly with plastic wrap. Chill in refrigerator for 4-5 hours or overnight.
In a small bowl, mix the confectioner’s sugar and cappuccino powder. Set aside.
Whip the heavy cream in a medium mixing bowl, slowly adding the granulated sugar until stiff peaks form.
Top the cake with the whipped cream. Sprinkle with chopped hazelnuts and dust with confectioner’s sugar mixture. Cut into slices.
Recipe credit: thebeachhousekitchen.com
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