Double chocolate and boozy berry pan cake

This easy to assemble cake is ideal for entertaining - lots of drama with great flavours!

Double chocolate and boozy berry pan cake

Preparation time: 1 hour Cooking time: 2-3 mins per pancake Serves 10 For the pancakes: 450g self raising flour 690ml milk 3 large eggs Pinch of sea salt Groundnut or rapeseed oil For the white chocolate sauce: 100g good quality white vanilla chocolate, broken  - we used Green & Black’s 100ml double cream For the dark chocolate sauce: 100g good quality dark chocolate (70% cocoa solids), broken – we used Green & Black’s 50g unsalted butter, cubed Pinch of sea salt 180g pistachios, toasted 100ml double cream For the cream filling: 400ml double cream 1 tbsp good vanilla extract or paste 1 tbsp golden caster sugar For the boozy berries: 1 small punnet fresh raspberries, halved 1 small punnet fresh strawberries, hulled and sliced 60 ml liqueur such as Frangelico or amaretto 1 For the boozy berries, combine the raspberries and strawberries with your liqueur of choice in a bowl and allow to macerate while you make the pancakes, filling and sauces. 2 For the pancakes, place the flour, milk, eggs and a pinch of sea salt in a bowl and whisk together to form a smooth batter. Add a splash of oil to a small non-stick frying pan over a medium heat then wipe with kitchen paper. When the pan is hot, add a ladle full of batter and tilt the pan to spread the batter evenly over the base of the frying pan. Cook for 2 to 3 mins on each side until lightly golden. Set aside and repeat until all the batter has been used. 3 For the white chocolate sauce, melt the white chocolate with the double cream in a heatproof bowl over a pan of gently simmering water. Stir until thickened then set aside. 4 For the dark chocolate sauce, melt the dark chocolate with the butter and a pinch of salt, in another heatproof bowl over a pan of simmering water. Stir occasionally and set to one side. Use a pestle and mortar to crush the toasted pistachio nuts. Add a handful of the crushed nuts to the dark chocolate sauce along with the double cream and stir until well combined. 5 For the cream filling, whisk the double cream with the vanilla and sugar until thick. To build the cake, spread a large spoonful of the cream filling over a serving plate, place a pancake on top and press gently. Spread some of the dark chocolate sauce over the pancake and top with another pancake. Spread some of the white chocolate sauce over the pancake and top with berries then add the next pancake and top with cream. Keep doing this, alternating between chocolates, berries and cream until you have used all the pancakes, remembering to set aside some of the cream filling to cover the top and sides of the cake. 6 Smooth the sides of the pancakes with a spatula or palette knife to tidy up the edges then use the remaining cream to cover the top and sides of the cake. Cover the sides of the cake with the remaining crushed pistachios using your hands to lightly press the nuts into the cream. Grate any chocolate leftover from the bars used to make the sauces and sprinkle on top of the cake to decorate.