Raspberry and Chocolate-Hazelnut Crepe Cake

1. Make crepe batter:

   In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, 30 seconds. Refrigerate at least 30 minutes and up to 1 day; stir for a few seconds before using.

2. Cook crepes:

   Heat an 8-inch nonstick skillet over medium; lightly brush with butter. Add a scant 1/4 cup batter, tilting and swirling skillet until it evenly coats bottom. Cook until crepe is golden in places on bottom and edges lift from pan, 1 to 1 1/2 minutes. Flip and cook on other side until just set, about 45 seconds. Slide crepe onto a paper towel-lined plate.

3. Cook remaining crepe batter and cool crepes:

   Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another (you should finish with about 30). Let cool completely before using, or cover and refrigerate up to 1 day.

4. Bloom gelatin and melt jam: stir together:

   In a bowl, sprinkle gelatin over cold water. Let stand until softened, about 5 minutes. Meanwhile, melt jam in a small saucepan over medium heat until hot. Remove from heat; stir in gelatin mixture until dissolved (mixture should feel smooth when rubbed between your fingers).

5. Move to large bowl, add white chocolate:

   Transfer to a large bowl and whisk in white chocolate until smooth.

6. Mix hazelnut spread with bittersweet chocolate; whisk cream and sugar:

   In another bowl, stir together hazelnut spread and bittersweet chocolate until smooth. In a third bowl, whisk cream and confectioners' sugar to stiff peaks.

7. Mix half whipped cream in raspberry and into hazelut mixtures; refrigerate:

   Divide whipped cream evenly (about 3 cups each) between raspberry and hazelnut mixtures and stir until smooth. Refrigerate cream mixtures until thickened slightly but still spreadable, at least 1 hour and up to 2 hours.

8. Assemble cake:

   Place 1 crepe on a cake plate. Spread 1/3 cup raspberry-cream mixture evenly over crepe, leaving a 1/4-inch border. Top with another crepe; spread with 1/3 cup hazelnut-cream mixture.

9. Repeat layers until all crepes are used:

   Repeat layering, alternating fillings, until all crepes are used, finishing with a crepe. Loosely cover with plastic wrap and refrigerate until cold and set. Just before slicing and serving, top cake with raspberries and dust generously with confectioners' sugar.

   Crepe cake should be refrigerated for at least 8 hours and up to 2 days before serving.

Other Chocolate-Hazelnut Recipes to Try

• Darkest Chocolate Crepe Cake
• Chocolate-Hazelnut Biscotti
• Chocolate-Hazelnut Shortbread Squares
• Belgian Chocolate Birthday Cake
• Hazelnut Puppy Chow