Nutella Choco Crepe Cake Recipe

Name: Nutella Choco Crepe Cake
Prep time: 65 min
Cook time: 2 min
Total time: 67 min
Yield: 8
Cuisine: Korean
Ingredients: 4 Eggs; 30g Sugar; a pinch of Salt; 185g Cake flour; 15g Cocoa powder; 500g Milk; 50g Nutella; 70g Melted unsalted butter; 400g Whipping cream; 40g Cocoa powder; 150g Nutella; Choco sponge cake sheet; Hazelnut

by Cooking Tree 2022-09-29

written by Cooking Tree 2022-09-29

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In Cooking Tree, we’re serving up delicious Nutella Choco Crepe Cake, and we’ll show you how to make it from scratch.

I made a chocolate crepe cake that melts in your mouth with fragrant Nutella~
I made the cream using Nutella and cocoa powder, but because I added Nutella, I didn’t add sugar, so it wasn’t too sweet, so it was just sweet enough to eat~

It really melts in your mouth, and it’s savory and chewy, so I keep getting my hands on it.
The cream is not hard and has a sticky feel, so it sticks well to the crepe and is easy to eat.

Decorate the top with the remaining cream and chopped hazelnuts, and spread a sponge cake sheet at the bottom to keep the center well and give it a more cakey feel.

It’s okay to omit the sponge cake sheet on the bottom~^^
I’ve made a lot of crepe cakes, but I think this crepe was the most delicious~*^^*

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Nutella Choco Crepe Cake

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Rating: 5.0/5
( 86 voted )

Serves: 8 Prep Time: 65 Minutes Cooking Time: 02 Minutes 02 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

4 Eggs

30g Sugar

a pinch of Salt

185g Cake flour

15g Cocoa powder

500g Milk

50g Nutella

70g Melted unsalted butter

400g Whipping cream

40g Cocoa powder

150g Nutella

Choco sponge cake sheet

Hazelnut

Instructions

After mixing eggs, sugar and salt, sift the soft flour and cocoa powder and mix.

Add a little milk and Nutella and mix. Divide the remaining milk in 2 batches and mix, then add the melted unsalted butter and mix.

Sift through a sieve, leave at room temperature for about 30 minutes, then pour the dough into a pan heated over low heat and spread it thinly. When bubbles rise, turn over and bake a little more and cool.

While whipping fresh cream, sieve cocoa powder and whip, then add Nutella and whip.

Place a chocolate sponge cake sheet on a rotating plate, apply a thin layer of cream, and then stack crepes repeatedly.

Apply a little cream on the top and decorate with a pattern, then top with cream and sprinkle with hazelnuts to finish.

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