Hazelnut Chocolate Crepe Cake with Orange Syrup Frangelico

Hazelnut Chocolate Crepe Cake with Orange Syrup Frangelico -

much as I love easy, bowl, no muss no fuss desserts sometimes decadent show-stopping pleasure is called for do not you think? Or at least, a dessert that appears complex and advanced, but is really easy as possible. This is how I feel about crepe cakes. 20 layers of delicate pancakes with filling between each, and loads of "wow" factor. Can you believe that you do not even need to cook anything to create this beautiful concoction? It is as easy as starting on 20 pancakes, spreading the filling between each of them and drizzle some syrupy goodness on top. PS And if you have not yet tried the combo + orange hazelnut flavor you majorly lacking outside it's so good!

The pancakes in this cake are filled with a mixture whipped cream / chocolate hazelnut (like Nutella or another brand) that is super soft and not too sweet. Hot chocolate hazelnut spread is sprinkled across the top of cake, then finished with a syrup of orange-Frangelico is right to die. It is full of bright orange flavor, but the liquor hazelnut still shines through and adds incredible touch. The syrup absorbs slightly in the cake and gives each bite more wonderful contrast of flavors.

If I had to pick some friends to serve a cake like that I like the best, it should when you cut into the cake and serve a slice in a chorus of "ahhhs" followed by "How long did it take you to do all these layers?" I give you full permission to milk it for all it's worth even though we all know both the secret of the simplicity of this cake really is! a stove solid non-stick and you're crepe city!

this post was sponsored by Frangelico, but the thoughts and opinions are 100% my own!

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hazelnut chocolate Crepe Cake with orange syrup Frangelico

Ingredients

for the pancakes:

butter
• 6 tablespoons melted
• 3 cups of milk
• 6 eggs
• 1½ cups all-purpose flour
• 7 tablespoons granulated sugar
• pinch of salt

for the filling:

• 2 cups whipping cream heavy
• 1½ cups chocolate- hazelnut spread. (As Nutella)

For the syrup

• ½ cup sugar
• ¼ cup water
• ½ cup juice orange
• 1 tablespoon cornstarch
• 2 tablespoons Frangelico hazelnut Liqueur
• 5 orange slices with all white skin and membrane removed . cut into 1-inch pieces

Instructions

First make the crepe batter:

1. In a small saucepan, heat the milk until steaming; remove from heat and set aside to cool slightly.
2. In a large bowl using your electric mixer on low speed, mix the eggs, flour, sugar and salt. Slowly add the hot milk and melted butter. Pour batter in a tightly sealed container in the refrigerator for at least 2 hours

To make the crepes (or overnight.)

1. Remove the crepe prepared Batter from the refrigerator and bring to room temperature
2. Prepare a few sheets of parchment paper to cool the finished pancakes. (You do not want to stack directly over the other, but with a layer of parchment them will be OK.)
3. Use a nonstick skillet over medium-low heat. (I must not add oil to mine, because it may be very non-Stick- but you will.) Pour about 3 tablespoons of the pancake batter into the pan and stir to cover the surface of the pan. Cook for about 1 minute or until the bottom of the crepe is lightly browned. Use a spatula to help lift the edge, then use your clean fingers to gently and carefully turn the pancake and cook for 15-20 seconds. Remove the cooked crepe and place on parchment to cool.
4. Repeat this process until you have 20 perfect pancakes. (If their sizes are slightly different is OK, but you want them to be round without tears.)

For filling:

1. Whip the cream in snow and gently fold in 1 cup of hazelnut spread

to assemble :.

1. Place a crepe prepared on a large cake plate
2. With. small spatula, completely cover the crepe with a thin layer of pastry cream mixture (about ¼ cup).
3. cover with another dry pancake and repeat covered with whipped cream mixture until you have reached 20 layers. Save the pancake to the finest search for the 20th (top) layer.
4. Refrigerate prepared cake for 1-2 hours.

While the cake is cooling, prepare the syrup.

1. Combine sugar and water in a small saucepan over medium heat until sugar is dissolved.
2. in a small bowl, whisk together the orange juice and cornstarch.
3. Add OJ mixture to sugar mixture and cook over medium / low heat for about 8 minutes or until the syrup thickens. Whisk in the Frangelico and remove from heat. Add the orange pieces.
4. When the cake has cooled, reheat the remaining ½ cup chocolate / hazelnut spread and drizzle on pancakes.
5. Pour the syrup over the cake or on each individual piece.

notes

Crepe recipe What's Cooking America

adapted orange syrup Martha Stewart

3.5.3208

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