Amarula and Nutella Chocolate Crepe Cake

I have been wanting to do a crepe cake for a while now and thought that I should do one which will stand out not only in appearance, but in flavour too. This combination of light fluffy Amarula cheesecake filling, combined with the real chocolate crepes and Nutella ganache is a showstopper. It is rich, decadent and really easy to make, although slightly time consuming. The many layers will ensure that this Amarula and Nutella Chocolate Crepe Cake is moist and it should last a few days in the fridge without spoiling.

Chocolate Crepes (I did 4 x this recipe)
Ingredients:
¾ cups butter
¼ cup water
227g dark chocolate
1 ½ cups flour
1/3 cup sugar
1 pinch salt
2 ½ cups milk
6 eggs
5ml Vanilla essence

Method
Bring the water and the butter to the boil and pour over the chocolate to melt. Stir together until glossy.
Mix all the other ingredients together and whisk to combine.
Add the chocolate mixture and mix in.
Strain into a bowl or jug.
Heat a frying pan or crepe pan and ladle the mixture onto it, then thin out by tilting the pan or manually spreading it out.
Cook until bubbles appear on top then flip over to cook the other side.
Repeat until all the mixture is used.

For the Amarula cheesecake filling
Ingredients:
1 ½ cups smooth cream cheese
4 or 5 tots of Amarula
1l cream
1 ½ cups icing sugar
2 tsp Vanilla essence

Method
Whisk the cream cheese, ½ cup of icing sugar and Amarula together and reserve.
Whisk the cream in a stand mixer until frothy, add the vanilla essence then start adding the remaining 1 cup of icing sugar gradually while it is whisking.
Whisk it until very thick and stiff.
Fold the cream cheese mixture into the cream.

For the Nutella Ganache
Ingredients:
300g Nutella
300g dark chocolate
500ml Cream
1 tsp vanilla extract
Method:
Bring the cream and the Vanilla extract to the boil. Remove from the heat and add in the Nutella and chocolate stirring until completely combined. It will be glossy.

Put it all together
Place a crepe on the serve ware you intend on using. Add a dollop of the Amarula cream mixture and spread out. Repeat this until all the crepes are used.
Once complete, drizzle with your ganache (which should have cooled a little bit).
Decorate with candied hazelnuts and honeycomb.

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Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

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