CHOCOLATE CAKE WITH CREPES

In a bowl we put the mixture for Easy Bake crepes, add the water and stir until you get a homogeneous porridge. Let the porridge rest for 10 minutes.

In a small non-stick pan spread a little butter and add 40g. from the crepe mixture. Once cooked on one side, turn it over and bake it on the other. We make 30 crepes.

In a small saucepan, heat the heavy cream and pour over the couverture.

Wait 1-2 minutes and mix. Set aside the ganache to cool so that we can spread it on the cake.

In a bowl add the icing sugar and the 200 ml of heavy cream. Beat with the mixer until you have a cream with a nice texture.

In a second bowl add the remaining 200 ml of the heavy cream, the hazelnut praline, and beat with the mixer.

Place the first crepe, add a thin layer of the white cream (heavy cream – icing sugar) and pour over with a little hazelnut praline (you can lightly warm it up and place it in a cornet).

On top add a second crepe, the cream with the hazelnut praline and sprinkle with a few grated hazelnuts. We continue the same process until we install the last crepe. Place the cake in the refrigerator for 5-10 minutes.

With a pair of scissors, we remove the leftover spots from the crepes around the perimeter and spread a thin layer of ganache around the perimeter and on top. Refrigerate again for another 5-10 minutes.

Spread evenly with the rest of the ganache, sprinkle the top with grated roasted hazelnuts. Optionally we can add additional hazelnut pralines around the top.