Tuesday, 8 March 2011

Pancake Recipe 2: Chocolate Ganache Filled Pancake Cake (Egg Free!)

Here's the second offering from Devnaa's Pancake Day Kitchen - a chocoholics delight filled with yummy chocolate ganache and cheeky hint of Nutella :) once again, feel free to substitute the batter with a regular 'egg full' one if you prefer and we have used a small 15cm frying pan so if you want to make a bigger pancake cake just double the recipe. Enjoy :)

Chocolate Ganache Filled Pancake Cake:
For the pancakes:
200g Plain Flour
1 tsp Baking Powder
1/4 tsp Salt
25g Butter (melted)
400ml Milk

For the chocolate ganache:
200g Dark Chocolate, broken into pieces
50g Butter (at room temperature)
100ml Double Cream
3 tblsp Nutella
  • Start by making the ganache

  • Place the broken chocolate in a large bowl

  • Place the bowl over a saucepan over simmering water and allow the chocolate to gently melt, stir occasionally (make sure the bottom of the bowl doesn't come into contact with the water)

  • Once the chocolate has melted remove the bowl from the heat and carefully dry the bottom to remove any vapour

  • Gently stir the butter into the chocolate, a little at a time making sure each bit is fully incorporated before adding the next

  • Once all the butter is in pour in the cream and stir to combine

  • Fold in the Nutella

  • Leave aside to cool and thicken while you make the pancakes

  • Lightly brush your frying pan with oil and allow to heat up over a medium high setting

  • Once your pan is hot (and not a second before!) pour in some of your batter and swirl to thinly coat the pan - I found that using a 5cm ice cream scoop provided the perfect measure for this but if you don't have one - all in all you should get about 12 pancakes out of this batter (egg free pancakes will generally be slightly thicker than regular ones)

  • Once the edges of the pancake start to shrink inwards and the base is lightly golden you can flip it over, yay!!

  • Cook until golden (the egg free pancakes will need to be a little more on the browner side to make sure they are cooked through)

  • Transfer to a baking sheet and repeat the entire process (including brushing your pan with a little oil) until you have used up all your batter

  • By now the ganache should be cool enough to spread (if for any reason its not put your oven on a low setting, cover pancakes with foil and place on the bottom shelf to keep warm while your ganache cools)

  • Place 2 pancakes on a plate, apply a generously thick layer of ganache (at this stage you can sprinkle on some ground nuts if you like) and repeat until you have used up your pancakes or the cake is as tall as you want it

  • Leave the top layer plain and cut into slices using a sharp knife

  • Serve warm (microwave for a few seconds if the cake has cooled too much during the assembly procedure) accompanied by a scoop of vanilla ice cream and scattered with nuts (or in our case - pieces of honeycomb!) if you have them handy

These pancake cakes are so different and so versatile - you can stack with jam and top with cream and fruit or for a celebration - top with fresh sweetened whipped cream, lots of fruit and/or chocolate, add some candles and if it's really special, pipe on a message and make someone's day!

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