Chocolate praline pancake cake

Chocolate praline pancake cake

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

Difficulty and servings

Moderately easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 40 mins

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.

PER SERVING

775 kcalories, protein 13g, carbohydrate 75g, fat 48 g, saturated fat 23g, fibre 3g, sugar 56g, salt 0.51 g

Recipe from Good Food magazine, March 2011.

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Latest comments and suggestions

  • Binder photo Joan

    02 March 2011

    Joan commented on this recipe

    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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  • Binder photo Wells

    03 March 2011

    Wells commented on this recipe

    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?

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  • Binder photo Mevatron

    04 March 2011

    Mevatron commented on this recipe

    I'm making this on pancake day!

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  • Binder photo Mini-Chef

    06 March 2011

    Mini-Chef commented on this recipe

    About to make these this afternoon,so excited!!

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  • Binder photo mymums01

    07 March 2011

    mymums01 commented on this recipe

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

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  • Binder photo JadeDesilva

    08 March 2011

    JadeDesilva rated and commented on this recipe

    4 stars

    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 :-)

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  • Binder photo poppit cakes

    08 March 2011

    poppit cakes rated and commented on this recipe

    1 stars

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

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  • Binder photo sllyst

    08 March 2011

    sllyst rated and commented on this recipe

    5 stars

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

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  • Binder photo Mini-Chef

    12 March 2011

    Mini-Chef rated and commented on this recipe

    3 stars

    The chocolate sauce seemed to be very runny when served hot which made it very hard to put together.

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  • Binder photo mymums01

    18 March 2011

    mymums01 commented on this recipe

    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!

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  • Binder photo Jo Franchetti

    03 January 2012

    Jo Franchetti commented on this recipe

    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.

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  • Binder photo janet

    20 February 2012

    janet commented on this recipe

    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.

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Difficulty and servings

Moderately easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 40 mins

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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PER SERVING

775 kcalories, protein 13g, carbohydrate 75g, fat 48 g, saturated fat 23g, fibre 3g, sugar 56g, salt 0.51 g

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