Love your pancakes with a chocolatey filling? This fabulous chocolate pancake cake recipe uses 12 ready-made pancakes (or you can make it yourself), a homemade almond praline and a delicious rich chocolate sauce to create a beautiful chocolate pancake cake.
- 12 pancakes (around 20cm in diameter)
- 100g caster sugar
- 100g blanched almonds
- 1/2 tsp. sea salt
- 250g dark chocolate, finely chopped
- 50g unsalted butter
- 175ml whole milk
- 125ml double cream
- 2 tbsp. brandy, rum or Irish cream
- 50g brown sugar
Brush a non-stick baking tray with veg oil. Put 100g caster sugar and 3 tbsp. water into a pan and cook over a low-medium heat until the sugar dissolves into the water. Bring the syrup to the boil and cook until the syrup turns caramel coloured. Add the almonds and cook for another 1-2 minutes or until toasted and the caramel golden. Pour onto the prepared baking tray, working quickly, and leave until cooled. Once cooled, crack into pieces and put into a blender then whiz until finely chopped.
Put the chocolate, butter, milk, cream, brandy and sugar into a heatproof bowl set over a pan of barely simmering water. Leave to melt together, stirring occasionally, until well combined, silky and smooth.
To assemble the cake, put a pancake into the bottom of a 20cm springform cake tin. Spread 1 tbsp. chocolate sauce on top and sprinkle with some praline. Keep going until you've used all of the pancakes, ending on a pancake.
Cover with foil, then bake at 160C for 20 minutes or until hot all the way through. Serve with any chocolate sauce poured over the top and praline sprinkled over.