Ingredients

Chocolate pancakes
flour
0.50 cup
110 g
3.85 oz
3.63 fl oz
cocoa
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
baking soda
0.50 tsp
2.46 ml
water
0.50 cup
140 ml
4.62 fl oz
milk
0.50 cup
140 ml
4.62 fl oz
vegetable oil
1.25 tbsp
20 ml
0.66 fl oz
eggs
2 pc
sugar
1 Tbs
salt
0.50 tsp
2.46 ml
boiling water
0.25 cup
3.25 tbsp
50 ml
1.65 fl oz
Confit
cherries
1.25 cup
300 g
10.50 oz
9.90 fl oz
sugar
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
agar
0.25 tbsp
3 g
0.10 oz
0.10 fl oz
Mousse
milk
0.75 cup
200 ml
6.60 fl oz
sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
vanilla sugar
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
cornstarch
2 tbsp
30 g
1.05 oz
0.99 fl oz
egg yolks
2 pc
cream 33%
1 cup
250 ml
8.25 fl oz
gelatin
0.50 tbsp
6 g
0.21 oz
0.20 fl oz
water
0.25 cup
2.50 tbsp
36 g
1.26 oz
1.19 fl oz
mascarpone
1.25 cup
300 g
10.50 oz
9.90 fl oz
bitter chocolate
0.50 cup
100 g
3.50 oz
3.30 fl oz

Method

Chocolate pancakes

  • Combine all the dry ingredients, and mix.
  • Add water, milk and butter and mix with a mixer at low speed until combined.
  • Add the eggs, and keep mixing.
  • Put the batter into the fridge for an hour.
  • Before baking, pour in boiling water, mix up again.
  • Bake very thin pancakes. Let them cool. Use a 16cm mold to line each pancake.

* You can roll up the scappings and decorate the cake with them.

Confit

  • Place the berries and sugar on the stove, and cook until the sugar dissolves.
  • Stir the agar with a teaspoon of sugar; add to the cherries stirring intensely, and cook for another 3-4 minutes.
  • Remove from the stove, and let it cool.

Mousse

  • Soak the gelatin with water, and let it swell.
  • Slightly whip the yolks, sugar and vanilla sugar; add the starch, and stir. Trickle hot milk and do not forget to stir. Cook over medium heat with constant stirring until thickened.

* If lumps suddenly appear, mix with a blender until smooth. Dissolve the gelatin; add to the cream, stir and cool.

  • Combine the pastry cream with mascarpone, stir until fully combined.
  • Whip the cream until soft peaks and combine with the cream. Whip the cream at a medium speed for a minute.
  • Melt the chocolate and let cool. Add 5 tablespoons of mousse to the chocolate, stir.

Assembling

  • Assemble the cake in a 16-17 cm mold.
  • Lay the cling film down in the bottom of the mold, and cover the sides with acetate film.
  • Put one pancake on the bottom of the mold; pour the mousse with a ladle, and put another pancake. Repeat five times.
  • Then, a layer of cherry confit, pancakes and mousse again.
  • Then pour some chocolate mousse, cherry confit, and pancakes with mousse again.
  • The last layer should be the mousse.
  • Cover the cake with cling film, and put it into fridge overnight.
  • Remove the mold and the cling film in the morning.

You can decorate the cake with chocolate glaze or with pancake "roses".