Chocolate and hazelnut pancake cake
- September 2014
- Serves 6-8
- Hands-on time 25 min, oven time 20 min
This chocolate and pancake cake is made by stacking ready-made pancakes with a boozy chocolate sauce and hazelnuts, then baking before serving.
- 30.6g (10.4g saturated)
- 44.4g (29.9g sugars)
For 8 servings
If you want an even more indulgent cake that’s really dripping with a creamy chocolate filling, use a bit more Nutella with an extra splash of double cream stirred into it.
If the only pancakes you can find are bigger than 20cm, reduce the quantity to 8 or 10, depending on how big they are, and scale up the cake tin you use.
Frangelico is an Italian hazelnut liqueur, available in most supermarkets. If you don’t have any and don’t want to buy some just for this, use rum. The flavour is different and less sweet but the recipe will still work well.
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