Banana & chocolate pancake cake

Pancake Day's the perfect excuse to indulge in the chocolate you gave up for new year! Get stuck in!

• Preparation: 20 mins
• Serves: 7

What you need:

• 100g plain flour
• Pinch of salt
• 2 large British Lion eggs
• 200ml milk mixed with 4 tbsp water
• 1 tbsp unsalted butter, melted
• 1-2 tbsp sunflower oil

Filling ingredients

• 150g quality dark chocolate (70% cocoa solids), diced, plus extra to serve
• 50g unsalted butter, cubed
• 100g toasted chopped nuts
• 600ml double cream
• 3 - 4 bananas
• 3 tbsp lemon juice

For the chocolate topping:

• 100g quality dark chocolate (70% cocoa solids), diced
• 50g unsalted butter
• Flake chocolate bar, crumbled

What you do:

1. For the pancakes: sift the flour and salt into a large mixing bowl. Make a well in the middle of the flour and add eggs with half the milk and water. Whisk until the mixture is lump free. Add the remaining milk and whisk again until smooth. Add the melted butter. Pour the batter into a jug.
2. Heat a 20cm diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe it around with a piece of kitchen paper. Now pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base. Cook for 2 minutes or until the top is set and the base golden. Turn the pancake over with a spatula or by flipping. Repeat until all the batter has been used.
3. For the filling: place the chocolate and butter in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water), stirring occasionally. When the chocolate has melted, remove from the heat and stir in 200ml cream and a handful of the nuts.
4. Whisk the remaining cream. Mash the bananas and mix with the lemon juice.
5. Place a pancake onto a plate. Spread some chocolate sauce over the pancake and top with some banana and some cream. Top with another pancake. Keep doing this until all the cream and chocolate and banana have been used. You can chill this for 3-4 hours or overnight until it sets solid.
6. For the topping: when ready to serve. Place the chocolate and butter in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water), stirring occasionally. When both are melted, remove from the heat and beat until glossy, spread over the pancake stack, letting the sauce drizzle down the sides. Sprinkle the top with the crushed chocolate Flake bar. Slice and serve.

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