Prepare pancakes following a
classic recipe (see 'Goes well with').
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.
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.
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
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.
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