A fun departure from more traditional cakes, this rich, indulgent dessert is made from more than 20 crêpes, all spread with a hazelnut-chocolate filling and stacked tall.
A cookbook recipe exclusively for All-Access members from The Perfect Cake
To underscore the filling's nutty flavor, we substituted ground hazelnuts for a portion of the flour in our crêpe recipe. And for the filling itself, a Swiss meringue buttercream worked best; it's light and elegant yet just sticky enough to...