Chocolate Hazelnut Crepe Cake

Ingredients

Crepe Batter

• 4 large eggs plus 2 large egg yolks
• 2 cups whole milk
• ½ cups heavy cream
• 1 cups all-purpose flour
• 1 cups hazelnut meal
• ¼ cups sugar
• ½ tsp kosher salt
• 1 tsp pure vanilla extract
• 4 tbsp unsalted butter, melted, plus more for greasing pan

Chocolate Cream

• 6 oz high-quality chocolate, 64 percent cocoa, finely chopped
• ⅓ cups sugar
• ⅓ cups cornstarch
• ¼ cups good quality cocoa powder
• kosher salt
• 2 ½ cups whole milk
• 6 large egg yolks
• 2 tbsp unsalted butter
• 3 tbsp brandy or strong coffee

Toppings

• 1 cups heavy cream, whipped to soft peaks
• 3 tbsp chopped, toasted hazelnuts
• cocoa powder, for dusting

Instructions

1. Whisk together eggs, egg yolks, milk and cream in a medium bowl. In a large bowl, whisk together flour, hazelnut meal, sugar and salt. Make a well in the center and pour in some of the milk mixture. Whisk from the center, making a thick smooth batter, then gradually add remaining milk mixture and whisk until smooth. Whisk in vanilla and butter. Cover and refrigerate for at least 2 hours.
2. Place chopped chocolate in a medium bowl with a fine mesh sieve over it. In a saucepan, whisk together sugar, cornstarch, cocoa powder and salt. Whisk in some milk to make a paste, then gradually add remaining milk until smooth. Whisk in egg yolks and butter. Cook over medium heat, whisking constantly until mixture boils and thickens, about 5 minutes. Whisk vigorously 1-2 minutes more.
3. Press hot cream through the sieve into the chocolate. Let stand 2 minutes, then stir until smooth. Add brandy or coffee and stir. Cool to room temperature, cover with plastic wrap pressed to surface, and chill.
4. Melt a little butter in an 8-inch nonstick skillet over medium heat. Remove from heat, add scant ¼ cup batter to one side, and swirl to spread evenly. Cook until lightly golden, about 45 seconds, then flip and cook 30-60 seconds more. Repeat to make 20-24 crepes, stacking on a rack to cool.
5. Stir chocolate cream until smooth. Place one crepe on a plate, spread with thin layer of cream (2-3 tablespoons), leaving ¼-inch border. Repeat to stack 20 crepes, ending with best-looking crepe on top. Cover and chill at least 2 hours.
6. Top with whipped cream, toasted hazelnuts, and dust with cocoa powder before serving.