Pancake cake

I have to say, the whole thing fell apart as I was cutting the cake in smaller pieces. It was for sure my own fault as it was so fresh and the cream wasn’t thick enough. Next time the cake will need a little more rest in the fridge and the double cream will be a runny a lot less. Have a go at it yourself. It’s a ball to make. I love it. And the taste “apparently” is delicious. (There was nothing left when I tried to have a bite. And I made two of these giants!!!). -enjoy-

Layered with chocolate & cream

Ingredients (serves 14)

3 cups of self-raising flour
3 cups of milk
3 large free-range eggs
olive oil
150 g quality dark chocolate (70%) , plus extra to serve
50 g unsalted butter
180 g hazelnuts and Brazil nuts
600 ml double cream
1 tablespoon vanilla extract
1Β½ tablespoons golden caster sugar

Method

Place the flour, milk, eggs and a pinch of sea salt in a bowl, then whisk to a smooth batter.
Heat 1 teaspoon of oil in a small non-stick frying pan over a medium heat, then wipe around and away with a ball of kitchen paper.
Once hot, add a ladleful of batter, tilting the pan to spread, then cook for 2 to 3 minutes each side, or until lightly golden. Remove to a plate, and repeat until you’ve used all the batter.
Smash up the chocolate and place in a heatproof bowl with the butter and a pinch of sea salt. Pop the bowl over a pan of gently simmering water (don’t let the bowl touch the water), and stir occasionally until melted. Remove from the heat.
Toast the nuts in a dry frying pan for 2 to 3 minutes, or until golden then bash in a pestle and mortar until fine.
Stir 200ml of the cream and a handful of bashed nuts through the melted chocolate.
Whisk the remaining cream with the vanilla extract and sugar until thick.

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