PANCAKE CA­KE

Sarie - - Lekker! -

A TWIST ON THE TRADITIONAL RECIPE FOR CHOCAHOLICS EVERYWHERE

Ser­ves 8-10

• 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.

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