The ingredients listed are for about 20 pancakes, 4″ (10 cm) in diameter.
Add the chocolate, stir well and leave the mixture to cool a bit. Beat the eggs and add them to the flour and starch. Stir until you get rid of all the lumps. Dilute this with the chocolate mixture. Fry the pancakes.
To make the cream, mix the mascarpone with the chocolate spread. Stir well until homogeneous.
Arrange the pancakes in a 4" diameter cake form, alternating between a pancake and cream. Finish off with cream. Put it in the fridge to cool. Save 1-2 pancakes for decoration.