Chocolate pancake cake with chocolate cream

8 servings

120 minutes

Chocolate pancake cake with creamy chocolate cream is a refined dessert that combines the tenderness of thin chocolate pancakes and the lightness of cream with white chocolate. This treat, inspired by French and European pastry traditions, is perfect for special occasions and cozy tea parties. Each layered covering offers a rich cocoa flavor and sweetness of cream, while grated chocolate and cocktail cherries add elegance and festive spirit. The cake is ideal as a conclusion to a romantic dinner or as an exquisite surprise for guests.

Energy value per serving

• Calories: 675.2
• Proteins: 10.6g
• Fats: 48.4g
• Carbohydrates: 49.4g

Ingredients

• Milk: 500 ml
• Dark chocolate: 100 g
• Wheat flour: 1 glass
• Chicken egg: 3 pc
• Powdered sugar: 2 tbsp
• Butter: 2 tbsp
• Cocoa powder: 1 tbsp
• Sea salt: pinch
• Cream 35%: 600 ml
• White chocolate: 200 g
• Vanilla sugar: 2 tbsp
• Cocktail cherry: to taste

Cooking steps

1. Melt the chocolate in a water bath and pour in 250 ml of warm milk.

   Required ingredients:

   • Dark chocolate: 100 g
   • Milk: 500 ml

2. Whisk the remaining milk with 1 cup of sifted flour, cocoa powder, powdered sugar, and salt. Add the whipped eggs and mix.

   Required ingredients:

   • Milk: 500 ml
   • Wheat flour: 1 glass
   • Cocoa powder: 1 tablespoon
   • Powdered sugar: 2 tablespoons
   • Sea salt:  pinch
   • Chicken egg: 3 pieces

3. Melt the butter and add it to the dough along with the melted chocolate. Mix thoroughly and set aside for 1 hour.

   Required ingredients:

   • Butter: 2 tablespoons
   • Dark chocolate: 100 g

4. Heat the pan and grease it with a small amount of vegetable oil.

5. Pour 1 ladle of batter, make circular movements with the pan to spread the batter over the surface, cook for 1 minute. Flip the pancake with a spatula to the other side and cook for 30 seconds. Bake pancakes until the batter is finished. Transfer the finished pancakes to a covered dish and let them cool completely.

6. For the cream, whip the chilled cream with a mixer, gradually adding vanilla sugar until stiff peaks form. Melt the white chocolate in a water bath.

   Required ingredients:

   • Cream 35%: 600 ml
   • Vanilla sugar: 2 tablespoons
   • White chocolate: 200 g

7. Add melted chocolate to the cream, continuing to whip at the lowest speed of the mixer.

   Required ingredients:

   • White chocolate: 200 g

8. Assembling the cake. Place one pancake on a serving plate, spread a thin layer of cream, cover with another pancake, and repeat with all pancakes. Coat the top and sides of the cake with cream and sprinkle with grated chocolate. Decorate the top of the cake with remaining cream using a star-shaped piping tip and cocktail cherries.

   Required ingredients:

   • Cocktail cherry:  to taste