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Gluten Free Chocolate Hazelnut Crepe Cake

Gluten Free Chocolate Hazelnut Crepe Cake

This gluten free chocolate hazelnut crepe cake is a stunning layered dessert that's sure to impress. It's rich, elegant, and perfect for any special occasion.
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Equipment

  • blender
  • non-stick skillet
  • cake stand

Ingredients

For the Crepes

  • 1 cup Gluten Free 1-to-1 Baking Flour
  • 3 Large Eggs
  • 1 1/4 cups Whole Milk
  • 2 tbsp Melted Unsalted Butter
  • 2 tbsp Granulated Sugar
  • 1/4 tsp Salt
  • Butter for greasing pan

For the Filling

  • 2 cups Heavy Cream
  • 1 cup Nutella
  • 8 oz Mascarpone Cheese, softened
  • 2 tbsp Powdered Sugar

For the Topping

  • 1/2 cup Nutella, warmed
  • 1/4 cup Chopped Toasted Hazelnuts
  • Cocoa Powder for dusting

Instructions

  • In a blender, combine the gluten free flour, eggs, milk, melted butter, sugar, and salt. Blend until completely smooth, about 30 seconds. Transfer the batter to a bowl, cover, and refrigerate for at least 1 hour or overnight. This rest allows the starch to hydrate for tender crepes.
  • Heat an 8 or 9-inch non-stick skillet over medium heat and lightly grease with butter. Pour about 3 tablespoons of batter into the pan, immediately swirling to coat the bottom in a thin, even layer. Cook for about 1 minute until the edges lift easily and the bottom is lightly golden.
    Flip and cook for another 20 to 30 seconds. Transfer to a plate. Repeat with remaining batter, stacking crepes between layers. You should get about 18 to 22 crepes. Let them cool completely.
  • Make the filling by whipping the heavy cream to stiff peaks in a large bowl. In a separate bowl, stir together the nutella and mascarpone until smooth, then add the powdered sugar and mix well.
    Gently fold the whipped cream into the nutella mascarpone mixture in two additions until evenly combined and no streaks remain. Be careful not to deflate the cream.
  • Place one crepe on a serving plate or cake stand. Spread about 2 to 3 tablespoons of the filling evenly over the crepe, going almost to the edges. Top with another crepe and repeat the layering until all crepes are stacked.
  • Gently press down on the top of the cake with your hands to settle the layers. Cover and refrigerate for at least 4 hours or overnight. This chilling time is essential as it allows the filling to firm up and the crepes to soften and meld together.
  • When ready to serve, warm the 1/2 cup of nutella in the microwave for about 20 seconds until pourable. Drizzle it over the top of the crepe cake, letting some cascade down the sides. Sprinkle with chopped toasted hazelnuts and a light dusting of cocoa powder. Slice with a sharp motion for the cleanest layers.
Course: Dessert
Cuisine: French
Keyword: chocolate hazelnut, crepe cake, gluten-free, nutella
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 6 hours
Servings: 12 slices

Nutrition

Serving: 1serving | Calories: 453kcal | Carbohydrates: 35g | Protein: 7g | Fat: 31g
Calories: 453kcal
Cost: $22