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Chocolate praline pancake cake

Chocolate praline pancake cake

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • 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: per serving
HighlightNutrientUnit
kcal775
fat48g
saturates23g
carbs75g
sugars56g
fibre3g
protein13g
low insalt0.51g
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Ingredients

  • 1x 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

Method

  • STEP 1

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

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2011

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A star rating of 3.4 out of 5.5 ratings
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