Chocolate Crêpe Cake
- 8.75 oz cream cheese, at room temperature
- 7 oz fresh ricotta cheese
- 1 1/4 cups heavy cream
- 3/4 cup hazelnuts, toasted, finely chopped
- 12 None cold crepes
- 1 cup Nutella
- 7 oz dark chocolate, finely chopped
- None None strawberries, to serve
- Beat cream cheese and ricotta until smooth. Whip 3/4 cup heavy cream to soft peaks then fold into cream cheese mixture along with 1/2 of the hazelnuts until just combined.
- Place 1 crepe on a large serving plate. Spread a heaped tablespoon of Nutella over crepe then top with a 1/4 cup cream cream mixture. Place another crepe on top. Repeat with remaining Nutella, cream cheese mixture and crepes, finishing with a plain crepe. Cover with plastic wrap and chill for 2 hours.
- Meanwhile, combine remaining heavy cream and chocolate in a heatproof bowl. Place over a double boiler and stir for 4-5 mins, or until melted and smooth. Remove from heat. Let cool slightly. Spread chocolate sauce over crepe cake. Top with berries and remaining hazelnuts. Using a large sharp knife, cut into wedges to serve.
cream cheese, ricotta cheese, heavy cream, hazelnuts, cold crueapes, nutella, chocolate, strawberries
Taken from recipes-plus.com/api/v2.0/recipes/27609 (may not work)