Mirror Glazed Chocolate, Hazelnut and Amaretto Crepe Cake

Mirror Glazed Chocolate, Hazelnut and Amaretto Crepe Cake

Serves 8-10



  • 140g Bauli amaretti biscuits
  • 18 ready made crepes (20cm diameter)
  • 750g Hazelnut chocolate spread carton custard
  • 130g caster sugar
  • 150ml double cream
  • 150ml water
  • 4 leaves gelatine
  • 60g cocoa powder
  • 1 handful raspberries
  • 1 handful amaretti biscuits


  • To make the mirror glaze, add the water, double cream, cocoa powder and sugar to a small saucepan and gently heat until boiling. Continue boiling the mixture for 2 minutes, before removing from the heat and leaving to cool for 10 minutes

  • In the meantime, soak the gelatine leaves in cold water for 10 minutes. Add the gelatine leaves to the choclate mixture and whisk until dissolved. Leave the mixture to go cold and thicken, but still remain fluid. Pass through a fine seive into a jug

  • Whilst the mirror glaze is cooling you can start to assemble the cake. Place one of the crepes on a cooling rack with a tray underneath and spread a thin layer of the choclate and hazelnut spread, sprinkle over a little of the crushed amaretti biscuits. Continue layering up the pancakes until all 18 are used, leaving the final pancake free from chocolate and hazelnut spread and making sure you have a handful of crushed amaretti biscuits to decorate the cake at the end

  • Pur the cooled mirror glaze over the pancake stack allowing the tray underneath to catch any drips. Place in the fridge to set

  • To decorate the cake, sprinkle the remaining crushed amaretti biscuits around the edges and arrange the raspberries and amaretti biscuits in the middle to finish. Serve with extra raspberries on the side (optional)

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