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Pancakes with Chocolate Sauce

2 eggs
25 grams caster sugar
300 milliliters milk
1 pinch salt
75 grams self-raising flour
50 grams unsalted butter
whipped cream to serve

275 milliliters cream milk
2 tablespoons cocoa powder
275 milliliters double cream
75 grams caster sugar
6 egg yolks
60 grams dark luxury chocolate
25 milliliters Grand Marnier

To make the chocolate sauce, blend a little milk with the cocoa
until it forms a smooth paste, then mix into the rest of the milk.
Heat the cream until it's nearly boiling, stirring until smooth.

Whisk the sugar and yolks together and when the cream comes up to
the boil, pour half of it into the egg mixture, whisking well.
When it's combined, pour in the rest.

Pour the combined egg and cream mixture with the cocoa mix into a
clean pan and continue to whisk. Turn the heat down to minimum
and, using a wooden spoon, stir for about 4-5 minutes until the
mixture starts to thicken. Don't overheat or you'll get scrambled

Remove from the heat, pass through a fine sieve into a jug, break
in the chocolate chunks and stir gently until they melt. Add a
generous dash of liqueur then cool and chill until needed. When
serving hot on pancakes, ensure that you only reheat the mixture

To make the pancakes, whisk the eggs and sugar into the milk until
dissolved. Add a pinch of salt, and stir in the flour until you
have a smooth batter. Melt the butter gently in a frying pan.
Pour the melted butter into the batter and stir. Let it rest for
10 minutes.

Cook the pancakes in the usual way over a medium heat, turning with
a palette knife. The finished pancakes should be pale with golden
brown highlights - don't overcook on the second side.

Fill with chocolate sauce and fold into quarters. Serve with
whipped cream or ice cream.


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