Chocolate-Raspberry Pancake Cake

Ingredients

for the pancakes:

6 eggs

1 cup heavy cream

1/2 cup coconut milk

1 tsp vanilla

1 cup flour

1/8 tsp salt

1/4 cup powdered sugar

For the frosting:

510 g dark chocolate

2 cups 35% heavy cream

1 tsp vanilla

Optional:

Raspberry jam

Cocoa powder

Finely chop the chocolate. Place the heavy cream and vanilla in a double boiler over medium heat. Pour the boiling cream over the chocolate and stir until the chocolate is completely melted. Cool the frosting before using.

Spread a layer of chocolate frosting and a thin layer of jam between each pancake. The final layer of the cake should be crepe, not cream. Spread chocolate over the entire surface of the cake, and refrigerate the remaining cream. Then, form small chocolate truffles, roll them in cocoa powder, and arrange them on top of the cake. Dust the entire cake generously with cocoa powder. Let the cake cool thoroughly before serving.

Enjoy!