Pancake Cake Filled With Chocolate Mousse and Chocolate Custard

Easy Food Recipes and Cooking - Pancake Cake Filled With Chocolate Mousse and Chocolate Custard

Pancake Cake Filled With Chocolate Mousse and Chocolate Custard

10 Portions
• 6 eggs, separated
• 155 g (185 ml) caster sugar
• 40 ml strong black coffee
• 300 g dark chocolate
• 150 g unsalted butter, cut into cubes

Whisk the egg yolks and caster sugar until light and creamy. Add the coffee. Place the chocolate in a bowl  that fits over a saucepan containing just-boiled – not boiling – water, making sure the bowl doesn’t touch the  water. Allow the chocolate to melt. Add the butter cube by cube, stirring constantly. Add the chocolate and  butter mixture to the beaten egg-yolk mixture. Whisk the egg whites until they form stiff peaks and fold in.  Refrigerate for at least 4 hours until set.

• 6 egg yolks
• 100 g (120 ml) caster sugar
• 40 g (85 ml) cornflour
• 500 ml milk
• 100 g dark chocolate, finely chopped

Whisk the egg yolks and caster sugar for about 4 minutes. Add the cornflour and whisk well. Heat the milk  in a saucepan to just under boiling point. Slowly pour the hot milk into the egg mixture and whisk well. Pour  back into the saucepan and place over a low heat, stirring until thick. Add the chopped chocolate and stir  until melted. Pour the custard into a bowl and place clingfilm directly on the custard to prevent a skin from forming. Allow to cool.

• 500 g (890 ml) cake flour
• pinch of salt
• 10 ml sugar
• 4 eggs
• 800 ml milk
• 15 ml lemon juice
• 15 ml melted butter
• cocoa powder for dusting

Sift flour, salt and sugar together. Whisk eggs, milk, lemon juice and melted butter together. Make a hollow  in the centre of the flour mixture. Pour the egg mixture slowly into the hollow, whisking constantly until  smooth. Cover the bowl with a kitchen cloth and allow to stand for 30 minutes. Heat a 24 cm non-stick pan. Spoon in some pancake batter and cook until bubbles start to form. Flip the pancake and cook for another 2 minutes or so. Remove and cook the rest of the pancakes. Allow to cool. Place a cooked pancake on a  serving plate and spoon chocolate mousse on top. Cover with a second pancake and spoon chocolate custard on top. Repeat the process until you’ve used all the pancakes, mousse and custard. Dust with cocoa powder.