Ingredients:
Pancakes:
110g/4oz plain flour
25g/1oz cocoa
1 egg
300ml/½ pint milk
Chestnut cream:
200g/7oz fresh chestnuts, peeled and liquidised
175ml/6fl oz whipping cream
1 tbsp caster sugar
a few drops of vanilla essence
Chocolate sauce:
200g/7oz plain chocolate
150ml/5fl oz water
2 tbsp brandy or rum
25g/1oz sugar
25g/1oz butter
Directions:
1. To make pancake batter, sift flour and cocoa, make hole in the centre, drop in the egg and slowly whisk in the milk until smooth and pouring consistency, leave to stand.
2. Make chestnut cream by carefully mixing cream and caster sugar into prepared chestnuts. Flavour with vanilla essence.
3. Make chocolate sauce, bring to the boil the chocolate, water, alcohol and sugar. Stirring all the time, turn the heat down and simmer for 5 minutes. Remove from heat, add butter. Leave to one side.
4. Make pancakes, put a small drop of oil into a small frying pan until it smokes then pour in a small ladle full of batter. When set turn over. Turn onto a plate and fill with chestnut cream, pour over chocolate sauce and serve.