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by Sudi Pigott from Flipping Good! Pancakes from Around the WorldÌý

Serves 8

Makes 1 x 24cm cake

Prep time 60 mins + 1hr resting and chilling

Cooking time 20 mins

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Ingredients

350g plain flour

25g good quality cocoa powder

pinch of salt

2 tbsp golden caster sugar

900ml semi skimmed milk

3 tbsp melted butter, plus extra for cooking

strawberries or cherries in rum or kirsch, to serve

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For the Praline Cream

100g golden caster sugar

75g blanched almonds

75g blanched hazelnuts

600ml double cream

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For the Chocolate Ganache

250g good quality dark chocolate (70% cocoa solids), broken

280ml double cream

3 tbsp golden caster sugar

50ml espresso coffee

2 tbsp dark rum

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Method

SiftÌýSift the flour, cocoa powder and salt into a large mixing bowl and stir in the sugar.ÌýGraduallywhisk in the milk using a hand or electric whisk (the butter should be the consistency of single cream).Ìý Add the butter and whisk again.Ìý Leave the batter to rest for 30 mins at room temp.Ìý Pour into a jug.

To make the praline, put the caster sugar into a pan.Ìý Add 3 tbsp water and set the pan over a medium-low heat to allow the sugar to dissolve slowly, stirring.Ìý Bring to the boil and continue to cook until the syrup turns a pale amber colour.Ìý Working quickly, tip the almonds and hazelnuts into the pan and continue to cook for 1 min, or until the caramel turns a deeper amber and the nuts are a little toasted.Ìý Tip the praline onto a baking tray and leave until completely cold and hardened.Ìý Break the praline into chunks.Ìý Put into a small plastic bag and secure it.Ìý Bash with a rolling pin until coarsely chopped.Ìý Alternatively, whizz in a food processor.Ìý Whip the cream and add the crushed praline.Ìý Set aside.

ÌýTo make the chocolate ganache, melt the chocolate in a heatproof bowl over a pan of gently simmering water, making sure the base of the bowl doesn't touch the water, and stirring occasionally.Ìý In a separate small pan, heat the double cream and sugar until it is just about to boil, turn down the heat, stir in the coffee and rum.Ìý Remove from heat.Ìý Combine with the chocolate.Ìý Cover and cool, then put in the freezer for at least 30 mins until it thickens.

Warm a heavy non-stick crêpe (frying) pan over a medium-high heat.Ìý Use a heatproof pastry brush to sparingly cover the pan with melted butter.Ìý Use a small cup to pour in equal amounts of batter for each crêpe, using just enough to coat the base of the pan, then swirl it around to spread the batter to the edges.Ìý The crêpes should be as thin as possible.Ìý Pour any excess batter back into the cup and then into the mixing bowl.

Cook each crêpe for 1 min or until it is just beginning to go a little crisp at the edges.Ìý Flip over and cook for a further 40-60 seconds.Ìý Stack the cooked crêpes on a plate – there is no need to separate them with greaseproof paper.Ìý Add a little extra milk if the first crêpes are too thick, and, if the crêpes are not cooking evenly, reduce the heat a little.Ìý Repeat with the remaining batter, adding more butter to the pan as necessary.Ìý Aim to make at least 12 crêpes.

Put the first crêpe on a serving plate and spread it with a thin layer of chocolate ganache.Ìý Add a second crêpe and spread it with a slightly thicker layer of praline cream.Ìý Repeat alternating the layers until all the crêpes and the praline cream and chocolate ganache are used up.Ìý Chill the pancake gateau in the fridge for at least 1hr or preferably overnight before serving.Ìý

I serve it with strawberries on the side in summer, or cherries in rum or kirsch would be fabulous for the winter.Ìý For added extravagance, an extra jug of singe cream on the side could be proffered, although this is probably an indulgence too far!

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