Chocolate crêpe cake
If you like crêpes, this cake is a real showstopper.
For the crêpes
6 eggs
30g sugar
1 pinch salt
30g butter, melted
1L milk
500g flour
For the filling
230g unsalted butter, at room temperature
250g Nutella
20ml Baileys
For the glaze
360ml cream
30ml golden syrup
280g semisweet chocolate
Whisk sugar, eggs and salt in a large bowl. Add the butter, then gradually add the milk and flour, alternating between the two. Refrigerate for 1 hour.
Lightly butter a crêpe pan and pour about 1/3 cup of batter. Cook 1 minute on one side and 30 seconds on the other side. Set aside and let cool. Repeat until you have used up the batter.
Make the filling: beat the butter until pale and fluffy. Add the Nutella and Baileys and beat until fully incorporated.
To assemble, place one crêpe on your cake platter. Spread a layer of filling. Top with another crêpe. Continue layering with filling and crêpes, ending with a crêpe on top. Refrigerate until firm, about 30 minutes.
Meanwhile, make the glaze. In the small saucepan, melt cream, golden syrup and chocolate. Let cool slightly and spread over the cake, making sure to cover it completely. Refrigerate until glaze is set and serve.
