Instructions

For the chocolate crepes...(SINGLE BATCH makes 10-15 crepes)

1. Mix together the dry ingredients in food processor or blender and mix briefly. Mix the eggs, milk, cream, vanilla and salt in a bowl and then add it to the food processor and mix until combined. 
2. Refrigerate for at least an hour or overnight to let the batter rest. Bring the batter to room temperature when ready to use. Gently stir in the melted butter and strain the mixture through a fine sieve.
3. Stack the crepes in a dish with squares of wax paper or parchment in between so they do not stick. Brush the pan with butter in between making each crepe. Crepes can be stored in the refrigerator for five days if you don't want to use them the same day. Just make sure they are separated with paper and wrapped tightly.
4. Heat an 8 inch nonstick pan over a medium flame. Brush with plenty of butter. Lift the pan from the flame as you add a little over an ⅛th cup to the pan. Swirl to cover the pan and cook on the flame for about 30-40 seconds. Gently lift and flip the crepe to cook the other side for about 20 seconds. (Don't worry if the first one looks strange-it usually does!) 

For the filling...(more than enough for 20-30 layer 8 inch cake)

1. Combine the milk, vanilla, and half the sugar in a sauce pan and heat until it starts boiling. Whisk together the rest of the sugar, egg, yolks, and cornstarch in a large bowl. 
2. Pour half the hot milk mixture into the egg mixture while stirring. Pour the egg mixture back into the sauce pan. Heat the mixture while stirring with a whisk until the mixture has been boiling for a few minutes. It will thicken as you stir. Do not stop stirring or it will burn. 
3. Pour the mixture onto a baking sheet or in wide large bowl to let it cool. (At this point the pastry cream can be stored in the refrigerator for up to five days if you do not want to use it immediately. However, you will have to beat it in a mixer to make it spreadable again.) Once it has cooled you can add the hazelnut liquor and then fold in the whipped cream.

For the fudge icing (enough for an 8 inch cake)

1. Combine the ingredients in a pan, warm and stir until smooth. Cool slightly before using.

Assembly and cutting

1. I assembled my cake on top of a cardboard round the size of my crepes so that I could move it easily after glazing it. Spread a thin layer of filling between each crepe as you stack them. 
2. Pour the fudge icing over the center top of the cake. It should be liquid enough to spread itself nicely over the top and drizzle down the sides. I recommend doing this on top of parchment or in a tray so you don't have to clean up the mess from the glaze running off the sides.
3. When serving, cut the cake straight down with a large chef knife. (Do not use a serrated knife) You will get nice neat slices showing off all your layers.