Darkest Chocolate Crepe Cake
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces, plus melted for pan
- 8 ounces semisweet chocolate, finely chopped
- 1 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1/2 teaspoon salt
- 2 1/2 cups whole milk, room temperature
- 6 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- Hazelnut Filling
- Chocolate Glaze
- Candied Hazelnuts
- This recipe is vegetarian
- Produce
- Candied hazelnuts (1)
- Cooking & Baking
- All-purpose flour (1 1/2 cups)
- Chocolate, semisweet (8 ounces)
- Chocolate glaze (1)
- Hazelnut filling (1)
- Salt (1/2 teaspoon)
- Sugar (1/3 cup)
- Vanilla extract, pure (1 tablespoon)
- Dairy
- Butter, unsalted (3/4 cup)
- Whole milk (2 1/2 cups)
- Refrigerated
- Eggs, large (6)
Preparation
Read recipe preparation on marthastewart.com
Social Stats
86.6Rating
1-100
1-100
15Tweets
956Facebook
Likes
Likes
11,961StumbleUpon
Views
Views
5,937PinterestPins
Recipe Stats
Published July 27, 2011 (1 year ago).
60 people saved this recipe.
