Choc-hazelnut crepe cake

• 
  
  Ingredients : 
  2 x 180g blocks dark chocolate, chopped
• 2/3 cup thickened cream
• 3 x 400g packets (24 crepes) frozen French-style crepes, thawed
• 3 cups chocolate hazelnut spread
• Chopped dry-roasted hazelnuts, to decorate
• Whipped or double cream, to serve
  
  
  • Method
  1. Step 1
     Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on MEDIUM-HIGH (75%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, until smooth. Refrigerate ganache for 15 minutes or until thick and spreadable.
  2. Step 2
     Meanwhile, place 1 crepe on a serving plate. Spread with 1 heaped tablespoon of spread. Repeat with remaining crepes and spread, finishing with a crepe.
  3. Step 3
     Spread ganache over cake sides and top. Sprinkle with hazelnuts. Serve with cream.
     
     
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