Extravagant Chocolate Pancake Cake

Дарт Вейдър
"A 3 in 1 recipe - a tasty cake with elegant pancakes and chocolate cream."
Preparation50 min.
Cooking60 min.
Тotal110 min.
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  • for the pancakes
  • eggs - 5
  • milk - 3 cups (700 ml)
  • sugar - 2 tbsp, or to taste
  • cocoa - 3 tbsp
  • flour - as needed for pancake batter
  • for the hazelnut paste
  • cream - 2/3 cup
  • eggs - 6 whites
  • sugar - 1 2/3 cups
  • butter - 1 3/4 cups, chopped into pieces
  • vanilla - 1 tsp, extract
  • hazelnut spread - 1/3 cup
  • salt - 1 pinch
  • for the chocolate ganache
  • dark chocolate - 14 oz (400 g)
  • cream - 2 cups


For the pancakes: Beat the ingredients for the pancakes, while adding the flour to obtain the standard batter thickness. Add the pinch of salt, a little oil and finish beating. Leave the mixture to sit for 10-15 min., then fry the pancakes in a lightly greased pan. You need to get 17-20 pancakes but it does depend on the size of your pan.

For the hazelnut paste: Beat the cream to a fluffiness and put it for 1 hour in the fridge. Beat the egg whites with the sugar in a water bath for 2-3 min., enough for the sugar to melt. Remove the bowl and finish beating to a fluffy snow.

Separately, beat the butter with the hazelnut spread and vanilla. If you don't have ready-made hazelnut spread, simply grind some hazelnuts as finely as possible and homogenize with a little butter. Carefully combine all of the components together, while adding the cream and egg whites to the hazelnut mixture.

For the ganache: Crumble the chocolate. Heat the cream well, remove from the stove and drop the chocolate in it. Leave it for a few min. without stirring. Then begin stirring from the middle going outward until everything becomes homogenized. If desired you can add a lump of butter too.

Assembling the cake: Bind the pancakes together with the hazelnut cream (be sure to use it as soon as you make it). You can smear on a thin ganache layer every 2-3 pancakes on top of the hazelnut paste.

Assemble the pancake cake, cover evenly with the chocolate ganache (you have to use it while it's still liquid but somewhat cooled).


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