Chocolate Crêpe Cake - cooking recipe

Ingredients

8.75 oz cream cheese, at room temperature
7 oz fresh ricotta cheese
1 1/4 cups heavy cream
3/4 cup hazelnuts, toasted, finely chopped
12 None cold crepes
1 cup Nutella
7 oz dark chocolate, finely chopped
None None strawberries, to serve

Preparation

Beat cream cheese and ricotta until smooth. Whip 3/4 cup heavy cream to soft peaks then fold into cream cheese mixture along with 1/2 of the hazelnuts until just combined.
Place 1 crepe on a large serving plate. Spread a heaped tablespoon of Nutella over crepe then top with a 1/4 cup cream cream mixture. Place another crepe on top. Repeat with remaining Nutella, cream cheese mixture and crepes, finishing with a plain crepe. Cover with plastic wrap and chill for 2 hours.
Meanwhile, combine remaining heavy cream and chocolate in a heatproof bowl. Place over a double boiler and stir for 4-5 mins, or until melted and smooth. Remove from heat. Let cool slightly. Spread chocolate sauce over crepe cake. Top with berries and remaining hazelnuts. Using a large sharp knife, cut into wedges to serve.