A TWIST ON THE TRADITIONAL RECIPE FOR CHOCAHOLICS EVERYWHERE
• 375 ml fresh cream • 600 g dark chocolate, chopped • 1 x traditional pancake recipe, already fried (see p. 16) • 275 g fresh raspberries • cocoa for dusting • 150 ml store-bought chcolate sauce
Bring the cream to boiling point and pour it over the chocolate. Stir until melted and smooth. Set aside until it thickens but is still spreadable. Spread a teaspoonful of the chocolate mixture over one pancake and then place a second pancake on top. Repeat until you’ve used up all the chocolate and pancakes. Roll the raspberries in cocoa and pile on top. Pour the chocolate sauce over the pancake stack and serve with ice cream.