|100 g||butter — melted|
|375 ml||cream — double thick|
|45 ml||castor sugar|
|45 ml||cocoa powder|
|30 ml||amarula — cream liqueur|
|5 ml||vanilla — essence|
|100 g||dark chocolate — broken into pieces|
|125 ml||cream — double thick|
|15 ml||amarula cream liqueur chocolate balls|
1 Preheat a 20 cm pan on medium heat.
2 Whisk eggs in a mixing bowl. Add 60 ml (¼ cup) of flour to eggs.
3 Once the flour has been incorporated, whisk in 60 ml (¼ cup) of milk to thin the batter. Keep adding equal amounts of milk and flour alternately until all flour and milk is added.
4 Add the melted butter to the batter and whisk until the batter is smooth.
5 Pour 60 ml (¼ cup) of batter into the pan. Swirl the batter until the bottom is coated with a thin layer.
6 Put pan on the stove and cook until the top of the pancake loses most of its shine and sets.
7 Flip the pancake – it should not take more than 30 seconds to cook. Repeat and allow the pancakes to cool.
1 Whip cream in a bowl. Gradually add the sugar to thicken the mixture.
2 Gradually add cocoa.
3 Add the Amarula Cream 15 ml (1 tbsp) at a time, then add the vanilla essence. Whip until stiff peaks form.
1 Put chocolate in a bowl. In a saucepan, heat cream over medium heat until just boiling.
2 Pour the hot cream over the chocolate and whisk until the chocolate is melted and smooth. Mix in the Amarula and whisk until smooth.
3 Allow to cool slightly before using.
4 Use a cake ring to trim the edges to ensure that all pancakes are the same size.
5 Put a pancake on a plate. Put 15 ml (1 tbsp) of the filling in the centre of the pancake and spread across. Top with another pancake.
6 Continue spreading and stacking, ending with a pancake. Spread the ganache over the top and sides.
7 Garnish with chocolate balls