CHOCOLATE (PAN)CAKE

A MounTAIn of super-thin crepes with chocolate ganache between each layer, drizzled with a ganache glaze.

WHAT YOU NEED: Around 30 crepes, ganache (300ml double cream, heated and poured over 300g dark chocolate), a thinner ganache (use half as much chocolate) for the glaze, caramel-coated hazelnuts.

HOW TO MAKE IT: You could make your own crepes, but you can buy them at £1 for eight. Get all the crepes the same size – I drew round an 8in cake tin. Make the ganache and chill – you want the texture of whipped cream, so it’s easy to spread but won’t run. Pile up the crepes, putting a thin layer of ganache on each. Drizzle the chocolate glaze over the top and decorate with the nuts. Leave to set for an hour before slicing.

VERDICT: A showstopper certain to wow your guests. Time- consuming and fiddly, but worth it.