CLOCKWISE FROM TOP: GETTY IMAGES/FLICKR OPEN; KRISTEN AIKEN; SHUTTERSTOCK/PAPOBCHOTE AKKAHBUTR; RIOU/ GETTY IMAGES; JAMIE CARUSI (ILLUSTRATIONS)
HUFFINGTON
08.11.13
EAT
THIS
Exit
2. M
ake the hazelnut cream filling. Don’t be a hero: Whip
out your stand mixer (or a hand blender) and let it do the
work for you. There’s meringue involved, and there’s a
thermometer involved. Don’t let either of those things
scare you away, because listen — you’re probably
blessed with the same temperature-reading and
button-pressing skills that Martha is. She’s not a robot,
contrary to rumor.
ALSO OF NOTE: The hazelnut filling calls for “hazelnut cream,”
which has confused everyone in the Martha Stewart universe. This is just Nutella, guys. What’s that? You don’t
like Nutella? Fine. Replace it with whatever you want —
peanut butter, melted chocolate, caramel, butterscotch.
Anything that’s a similar consistency to Nutella is just fine.
3. Assemble the layers. This just takes a large offset spatula
and some patience. Just remember that every layer counts:
If you spread the first layer of filling unevenly, you’ll end up
with a cake as asymmetrical as Javier Bardem’s nostrils.
4. D
rench the cake in ganache. That’s the
fun part. Martha will show you the way.
Then stick it in the fridge.
Then feed it to someone lucky!
TAP HERE TO MAKE
MARTHA STEWART’S
DARKEST CHOCOLATE
CREPE CAKE STEP-BY-STEP
ALSO TRY:
Lemon Strawberry
Crepe Cake
Boston Cream
Crepe Cake
Spicy Chocolate
Mousse Crepe Cake
Biscoff & Raspberry
Crepe Cake
Nutella & Cream
Crepe Cake