This chocolate pancakes millefeuille is a real extravaganza, a showpiece as the finale to a special dinner or presented with candles as a birthday cake.
Preparation: 20 minutes, plus standing
Cooking: 30 minutes
Serves 8
Ingredients
- 16 classic pancakes, cooked and cooled
For the chocolate sauce
- 250g dark chocolate, broken up
- 50g unsalted butter, diced
- 170ml full-cream milk
- 50ml double cream
- 100ml strong black coffee
- 50g caster sugar
Method
1. To make the chocolate sauce, place the chocolate in a bowl set over a pan of simmering water and gently melt it. Whisk in the butter, and once this has melted whisk in the milk, cream, coffee and sugar. Transfer the sauce to a cool bowl, cover the surface with clingfilm and set aside until required. It will firm up to the consistency of double cream as it cools.
2. To assemble the pudding spread a little chocolate sauce on the base of a gratin dish, as wide as the pancakes, then layer the pancakes spreading each one with about 1½ tablespoons of the chocolate sauce. Expect this to ooze out into the bottom of the dish as you get higher. You should have about a third of the sauce left over at the end. Cover the chocolate pancakes stack with foil. You can prepare the pudding to this point several hours in advance, in which case set it aside somewhere cool.
3. To serve it, heat the oven to 170°C, gas mark 3, and reheat the pudding for 20-25 minutes. In the meantime gently reheat the remaining chocolate sauce in a small saucepan. Remove the foil and coat the surface with the sauce, allowing it to run down the sides of the chocolate pancakes, and serve straightaway, cut into wedges like a cake.
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This chocolate pancakes millefeuille is a real extravaganza, a showpiece as the finale to a special dinner or presented with candles as a birthday cake.
Preparation: 20 minutes, plus standing
Cooking: 30 minutes
Serves 8
Ingredients
- 16 classic pancakes, cooked and cooled
For the chocolate sauce
- 250g dark chocolate, broken up
- 50g unsalted butter, diced
- 170ml full-cream milk
- 50ml double cream
- 100ml strong black coffee
- 50g caster sugar
Method
1. To make the chocolate sauce, place the chocolate in a bowl set over a pan of simmering water and gently melt it. Whisk in the butter, and once this has melted whisk in the milk, cream, coffee and sugar. Transfer the sauce to a cool bowl, cover the surface with clingfilm and set aside until required. It will firm up to the consistency of double cream as it cools.
2. To assemble the pudding spread a little chocolate sauce on the base of a gratin dish, as wide as the pancakes, then layer the pancakes spreading each one with about 1½ tablespoons of the chocolate sauce. Expect this to ooze out into the bottom of the dish as you get higher. You should have about a third of the sauce left over at the end. Cover the chocolate pancakes stack with foil. You can prepare the pudding to this point several hours in advance, in which case set it aside somewhere cool.
3. To serve it, heat the oven to 170°C, gas mark 3, and reheat the pudding for 20-25 minutes. In the meantime gently reheat the remaining chocolate sauce in a small saucepan. Remove the foil and coat the surface with the sauce, allowing it to run down the sides of the chocolate pancakes, and serve straightaway, cut into wedges like a cake.
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