Hot chocolate pancakes

Mix eggs, milk mixture (you may need up to 200 ml (4/5 cup) more), flour, cocoa and oil to a batter and leave to stand, lightly covered, for 30 minutes.
Heat oil and fry thin pancakes, about 20 cm in diameter, on both sides.
While still warm, fold into triangles each enclosing 2 squares of chocolate.
Heat butter and add folded pancakes. Sprinkle castor sugar over. Pour Kahlua over and ignite. Pour coffee over and use to baste pancakes until very moist and chocolate softens.
Transfer to a serving dish. Reduce pan juices over high heat to make a sauce (add more butter, sugar and coffee if necessary).
Serve with whipped cream and toasted almond flakes.