Chocolate praline pancake cake

Chocolate praline pancake cake

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(5 ratings)

Prep: 20 mins Cook: 40 mins

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 and extra info

Nutrition: per serving

  • kcal775
  • fat48g
  • saturates23g
  • carbs75g
  • sugars56g
  • fibre3g
  • protein13g
  • salt0.51g


  • 1 x classic pancake recipe (see 'Goes well with')
  • sunflower oil, for greasing
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 100g caster sugar
  • 100g blanched almonds
  • ½ tsp sea salt flakes

For the chocolate sauce

  • 250g dark chocolate, finely chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

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



    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…


  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.

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Comments, questions and tips

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20th Feb, 2012
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.
3rd Jan, 2012
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.
18th Mar, 2011
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!
12th Mar, 2011
The chocolate sauce seemed to be very runny when served hot which made it very hard to put together.
sllyst's picture
8th Mar, 2011
Very rich and naughty very good, couldn't improve on it though so got to be full marks!
Tina's Temptations cakes's picture
Tina's Temptati...
8th Mar, 2011
This recipe is has lots of flaws. Its too runny unless you serve it stone cold and it takes far too long to make.
8th Mar, 2011
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 :-)
7th Mar, 2011
I want to make this for the office and am not sure if it should be served hot or cold.
6th Mar, 2011
About to make these this afternoon,so excited!!
4th Mar, 2011
I'm making this on pancake day!


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