This Sunday was my honey’s birthday! Happy Birthday my love! To celebrate- a bottle of Rioja on la playa and this most decadent of cakes!
Mille-Feuilles Dark Chocolate Crêpe Cake With Candied Hazelnuts Recipe c/o Mme. Stewart with this caveat: this cake is quite an endeavour and you will most likely experience a gauntlet of emotions while making it. May I suggest pairing the process with a screening of Chocolat. I’m starting to realize that one should not bake without Alfred Molina!
Ingredients:
- Unsalted Butter, 2 1/2 cups
- Semisweet Chocolate, 18 ounces
- All-Purpose Flour, 1 1/2 cups
- Sugar, 3 cups
- Salt, 1/2 teaspoon +2 pinches
- Whole Milk, 2 1/2 cups
- Eggs, 12
- Pure Vanilla Extract, 1 tablespoon +1 teaspoon
- Heavy Cream, 2 cups
- Hazelnut Cream, 1/3 cup
- Hazelnuts, 10
Dark Chocolate Crêpes:
- Boil 1/4 cup water and add 3/4 cup butter, whisking to combine. Remove from heat and stir in 8 ounces chocolate until completely melted. Set aside.
- Set out 2 large bowls.
- Bowl the First: Whisk together 1 1/2 cups sifted flour, 1/3 cup sugar, and 1/2 teaspoon salt.
- Bowl the Second: Whisk together 2 1/2 cups milk, 6 eggs, and 1 tablespoon vanilla.
- Gradually add the contents of Bowl 2 into Bowl 1.
- Whisk in the chocolate butter mixture until smooth.
- Pour through a seive into an airtight container and refrigerate for at least 2 hours.
- 2 hours later…2 tablespoons of batter at a time, cook crêpes on a lightly buttered crepe pan until edges are golden and the center is dry.
Hazelnut Meringue:
- Beat 2/3 cup cream until soft peaks form. Refrigerate 1 hour.
- Whisk 6 egg whites and 1 2/3 cups sugar in a bowl over simmering water until sugar dissolves.
- Beat egg whites and sugar mixture until stiff peaks form.
- Beat in 1 3/4 cups butter a little at a time.
- Add 1 teaspoon vanilla, 1/3 cup hazelnut cream, and 1 pinch of salt and beat until mixture comes together.
- Fold in Whip Cream.
Dark Chocolate Glaze:
- Bring 1 1/4 cups cream and a pink of salt to a boil and then remove from heat.
- Add 10 ounces of finely chopped chocolate and let stand for 5 minutes.
- Stir until smooth and let cool completely.
Candied Hazelnuts:
- Remove hazelnuts from shells, blanch, remove skins, & toast.
- Skewer hazelnuts.
- Dissolve 1 cup sugar in 1/4 cup water. Bring the syrup a boil and cook until it turns a light amber. Let stand for 10 minutes. Do not attempt to dip you finger in for a taste. As delicious as it may be (yes, it is), it will only end in tears (yes, it does)!
- Dip the skewered hazelnut into the syrup. Let the caramel drip over an edge and harden.
Dark Chocolate Crêpe Cake With Candied Hazelnuts:
- Place a wire rack over a rimmed baking sheet.
- Place a crêpe on the wire rack and spread 3 tablespoons of the hazelnut meringue over it. Repeat until all the crêpes and hazelnut meringue are used. Be careful of slidage- use one of the skewers to hold everything in place. Refrigerate until firm.
- Spread the chocolate glaze over the cake, coating it completely. Refrigerate until glaze is firm.
- Garnish with toasted and candied hazelnuts.
- Feast!