for 8-10 peoples
Preparation : 40 min
Cooking time:30 min
Resting time : 2h
Start by preparing the chocolate whipped cream. In a saucepan, simmer the cream. Cut the heat and add the chopped chocolate, stirring with a wooden spoon until you get a smooth and shiny cream. Cool then place in the fridge for 1 hour.
In a bowl, add the sifted flour and cocoa then add salt and vanilla sugar.
Add the eggs and mix together with a whisk.
Gradually add the milk and continue whisking until a smooth batter is obtained. Finally add the melted butter.
Let the batter rest for an hour.
Cook the pancakes in the lightly oiled CHOC INTENSE non-stick round pancake pan then set aside so they can cool.
Place a pancake in a dish then spread a thin layer of chocolate whipped cream on top before covering with another pancake. Repeat this process until you run out of pancakes.
Then pour the rest of the whipped cream into a pastry bag and decorate the top of the cake before sprinkling a few crushed hazelnuts on top.