Pancake cake with chocolate and raspberry ganache
Author:
Cooking Together
Servings: 8
Cooking time: 20 min
Decorating a holiday feast - an incredible pancake cake with chocolate and raspberry ganache!
Ingredients
| pancakes 24 pcs |
| dark chocolate 300 g |
| cream (at least 30%) 200 ml |
| frozen raspberries 250 g |
| sugar 1 tbsp. |
| butter 70 g |
| If desired, decorate the cake with mint sprigs and raspberries. |
Instructions
Step 1
Heat the cream to 70-80 degrees, pour it over the chocolate and let it sit for a few minutes.
Step 2
Add sugar to the chopped raspberries in a blender and heat in a saucepan until the sugar dissolves.
Step 3
Stir the chocolate and cream together until smooth, add the butter and raspberry puree. Mix again, cover with clingfilm and put in the fridge for at least 6 hours.
Step 4
After this time, mix the ganache thoroughly and assemble the cake.
Step 5
Place the pancakes on top of each other, spreading each one with a thin layer of ganache. Coat the surface of the cake with ganache and decorate with raspberries and mint. Bon appetit!
