Pancake cake

Pancake Cake

Serves 12

  • 3 cups self-raising flour

  • 3 cups milk

  • 3 large free-range eggs

  • sea salt

  • olive oil

  • 150 g good-quality dark chocolate (70% cocoa solids), smashed, plus extra to serve

  • 50 g unsalted butter, cubed

  • 180 g hazelnuts and Brazil nuts, toasted

  • 600 ml double cream

  • 1 tablespoon vanilla extract

  • 1½ tablespoons golden caster sugar

  • 1 punnet fresh raspberries, to serve

Place the flour, milk, eggs and a pinch of salt in a bowl and whisk to a smooth batter. Add a small splash of oil to a small nonstick pan over a medium heat then wipe with kitchen paper. When the pan's hot, add a ladleful of batter, tilting the pan to spread, and cook for 2 to 3 minutes each side, until lightly golden. Set aside. Repeat until you've used all the batter, stacking the pancakes to one side.



Melt the smashed chocolate, butter and a pinch of salt in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water), stirring occasionally.



Meanwhile, smash the toasted nuts in a pestle and mortar, or in a clean tea towel with a rolling pin until fine. By now your chocolate should be melted, remove from the heat, stir through 200ml of cream and a handful of bashed nuts. Whisk the remaining cream with the vanilla and sugar until thick.



To build your cake, spread a blob of cream over a serving plate or board, pop a pancake on top and press gently. Spread some chocolate over the pancake and top with another pancake. Keep doing this, alternating between cream and chocolate, until you've used all the pancakes, remembering to keep some cream back for the top.



Smooth the sides with a spatula or palette knife to tidy up the edges, then pour the remaining cream on top. Let it drip down the sides and spread to cover the cake. Press the remaining nuts around the sides, then scrape over a few gratings of dark chocolate. Decorate the base with some lovely fresh raspberries, if you like, then serve.

Nutritional Information

Pancake cake

With lots of lovely layers

Pancakes, chocolate, cream... this pancake cake has got the lot, and you don't even need an oven
Serves 12
1h
Not too tricky
Method

This is no normal cake – it's all the things people love parcelled up in one big, beautiful bundle. Pancakes, chocolate, cream... delicious! It's quite unusual, but I say embrace it and you won't be sorry. You don't even need an oven, so it's great if you get caught out and have to rustle up something quickly. Best of all, it's forgiving – you can cover any lumps and bumps with the topping and it'll still look amazing.

Place the flour, milk, eggs and a pinch of salt in a bowl and whisk to a smooth batter. Add a small splash of oil to a small nonstick pan over a medium heat then wipe with kitchen paper. When the pan's hot, add a ladleful of batter, tilting the pan to spread, and cook for 2 to 3 minutes each side, until lightly golden. Set aside. Repeat until you've used all the batter, stacking the pancakes to one side.

Melt the smashed chocolate, butter and a pinch of salt in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water), stirring occasionally.

Meanwhile, smash the toasted nuts in a pestle and mortar, or in a clean tea towel with a rolling pin until fine. By now your chocolate should be melted, remove from the heat, stir through 200ml of cream and a handful of bashed nuts. Whisk the remaining cream with the vanilla and sugar until thick.

To build your cake, spread a blob of cream over a serving plate or board, pop a pancake on top and press gently. Spread some chocolate over the pancake and top with another pancake. Keep doing this, alternating between cream and chocolate, until you've used all the pancakes, remembering to keep some cream back for the top.

Smooth the sides with a spatula or palette knife to tidy up the edges, then pour the remaining cream on top. Let it drip down the sides and spread to cover the cake. Press the remaining nuts around the sides, then scrape over a few gratings of dark chocolate. Decorate the base with some lovely fresh raspberries, if you like, then serve.

Nutritional Information Amount per serving:
  • Calories 727 36%
  • Carbs 56.6g 25%
  • Sugar 13.0g 14%
  • Fat 25.3g 36%
  • Saturates 7.5g 38%
  • Protein 67.2g 149%
Of an adult woman's guideline daily amount

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus

Join the club

  • Create and save recipes

  • Chat in our forums

  • Ask Jamie your questions

  • Receive our weekly newsletter

  • Special offers and promotions

  • Plus £60 Naked wines voucher

Sign me up