For the pancake
– 400 g flour
– 0,7 l milk
– 3 organic eggs
– 2 tablespoons cocoa, unsweetend
– pinch of salt
– pinch of cane sugar
For the chocolate creme
– 250 g mascarpone
– 100 g chocolate (cocoa content: 60-80%)
– 0,2 l cream, whipped
– 3 tablespoons cane icing sugar
– 1 tablespoon butter
In a bowl, stir together the flour, cocoa, salt, sugar. Whisk in milk and add the eggs until fully incorporated. Leave it to have a rest.
Meanwhile make the ganache. Over a boiling water dish in a heat proof bowl melt chocolate and butter. If melted, turn off the stove and let cool the creme. After a few minutes add the mascarpone, icing sugar and whipped creme. Mix well. Put the ganache in the fridge until cooking the pancakes.
Heat a lightly greased frying pan over medium heat. Pour a little batter into the pan, tilt and rotate the pan until the batter coats the bottom evenly. Cook for a few minutes then flip it and cook the other side as well for a couple of minutes. There will be 12-15 pancakes from this batter. Let the pancakes cool then build the pancake cake!
On a big plate the first level is a pancake then spread the top with the ganache. Pancake again, then cream until all are gone. Try to leave some chocolate creme to cover the top and sprinkle it with cocoa powder.
Cut a slice and enjoy the happines caused by chocolate.