Chocolate praline pancake cake

Chocolate praline pancake cake

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(4 ratings)

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Cooking time

Prep: 20 mins Cook: 40 mins

Skill level

Moderately easy

Servings

Serves 6 - 8

If you like a sweet chocolate filling for your pancake you'll love this indulgent fondant cake with deep, rich sauce

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
775
protein
13g
carbs
75g
fat
48g
saturates
23g
fibre
3g
sugar
56g
salt
0.51g

Ingredients

  • 1 x classic pancake recipe (see 'Goes well with')
  • sunflower oil, for greasing
  • 100g caster sugar
  • 100g blanched almonds
  • ½ tsp sea salt flakes

For the chocolate sauce

  • 250g dark chocolate, finely chopped
  • 50g unsalted butter
  • 175ml whole milk
  • 125ml double cream
  • 2 tbsp brandy or dark rum
  • 50g light muscovado sugar
  • whipped cream, to serve

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Method

  1. Prepare pancakes following a classic recipe (see 'Goes well with').
  2. Lightly brush a baking sheet with sunflower oil. Tip the caster sugar into a medium-size saucepan, add 2-3 tbsp of water and set the pan over a low-medium heat to allow the sugar to slowly dissolve into the water. Bring to the boil and continue to cook until the syrup becomes amber-coloured caramel.
  3. Working quickly, tip the blanched almonds and salt into the pan and continue to cook for 30 secs-1 min until the caramel turns deep amber and the almonds are toasted. Tip the praline onto the oiled baking sheet and leave until completely cold and hardened. Break the praline into chunks and whizz in the food processor until coarsely chopped.
  4. To make the chocolate sauce, combine all the ingredients in a heatproof bowl set over a pan of barely simmering water. Stir occasionally until smooth and silky. Remove from the heat and cool to room temperature.
  5. Heat oven to 180C/160C fan/gas 4. Lay one pancake in the bottom of a 20cm springform tin and spread over 1 tbsp of chocolate sauce. Scatter with chopped praline and top with another pancake. Continue in this manner until you have used all 12 pancakes, topping the stack with a pancake.
  6. Cover the tin with foil and bake on the middle shelf of the oven for around 20 mins or until hot through. Gently warm the remaining chocolate sauce, cut the cake into wedges and serve scattered with the remaining praline chocolate sauce, and a bowl of lightly whipped cream alongside.

Recipe from Good Food magazine, March 2011

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Comments

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gervais's picture

I took on board all the comments and made this in stages assembling and serving a couple of days later. The sauce definitley needs to be put in the fridge for at least a few hours though preferable overnight. More praline is needed and when cooking/heating through you need to put the tin on a tray or else the sauce will run through! I cut into slices straight from th efrige and then gave it a short blast in the m/w but only about 20secs.Not sure I would make again but it was a treat fro staff at school.

thisisjofrank's picture

Great cake, very tasty. I'd definitely make it the day or morning before, needs time to set. I think I'd also increase the praline quantity next time too.

mymums01's picture

When I make this again I am going to try it without cooking in the oven as I made the sauce the day before and it set beautifully, yet once cooked in the oven it went running and didn't reset and I would definately double up the praline as I was eating the sugar coated nuts before I blitzed them!

emily-york's picture
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The chocolate sauce seemed to be very runny when served hot which made it very hard to put together.

sllyst's picture
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Very rich and naughty very good, couldn't improve on it though so got to be full marks!

tinapoppit's picture
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This recipe is has lots of flaws. Its too runny unless you serve it stone cold and it takes far too long to make.

jadedesilva's picture
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I made this last night and brought it into the office today. It seems to be going down well some have had it hot and some have had it cold so I dont think it matters. I did cheat a little and used ready made pancakes which I think let it down slighty, but otherwise this is a good and easy recipe. Thumbs up from me :-)

mymums01's picture

I want to make this for the office and am not sure if it should be served hot or cold.

emily-york's picture
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About to make these this afternoon,so excited!!

melg95's picture

I'm making this on pancake day!

craigtwells's picture

Is there any reason why you couldn't serve this cold, say to a group of hungry office workers?! And if so does that mean there's no need to do step 6?

joanhelen's picture

My son made this last weekend and it was delicious but we found the sauce didn't turn out as thick as it appears in the picture, and we had loads left over. (perhaps it wasn't quite cool enough - allow plenty of time for cooling or do it the day before). Well worth the effort though, very impressive.

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