Chocolate pancakes are drizzled in kirsch and layered with fruity cherry compote and fluffy crème Chantilly to make this decadent dessert that's so tasty you'll want to make it all year round.

Ingredients

Chocolate pancakes are drizzled in kirsch and layered with fruity cherry compote and fluffy crème Chantilly to make this decadent dessert that’s so tasty you’ll want to make it all year round.

Garnish with chocolate shavings and cherries, then sit back and bask in the compliments.

You can replace the cherries with your favourite berries, such as blackberries and blueberries. If using arrowroot the resulting compote will be clear while cornflour will make it cloudy.

Pancakes

  • 25g (1oz) butter, plus extra for cooking
  • 175g (6oz) self-raising flour
  • 50g (2oz) cocoa powder
  • 1 tsp baking powder
  • 25g (1oz) Caster Sugar
  • pinch of sea salt flakes
  • 300ml (1/2 pint) milk
  • 1 large egg
  • dash of Kirsch (cherry liqueur – optional)

Cherry Compote

  • 450g (1lb) cherries, pitted and halved
  • 25g (1oz) Golden Granulated Sugar
  • 2 tsp arrowroot or cornflour

Crème Chantilly

  • 200ml (7fl oz) cream
  • 2 tbsp Icing Sugar
  • 1 tsp vanilla extract
  • Grated plain chocolate, to decorate (70% cocoa solids)

Method

  1. First make the cherry compote. Place the cherries, Golden Granulated Sugar and arrowroot or cornflour in a pan with two tablespoons of water.
  2. Bring to a simmer over a medium heat and then cook for 3-4 minutes until the sauce has thickened, stirring occasionally. Remove from the heat and leave to cool a little.
  3. To make the crème Chantilly, put the cream into a bowl with the Icing Sugar and vanilla. Whisk by hand or with an electric beater until you have soft shiny peaks.
  4. To make the pancakes, melt the butter in a small pan or in the microwave. Sieve the flour, cocoa and baking powder into a bowl and stir in the Caster Sugar and salt.
  5. Whisk the milk, egg and melted butter in a jug with the kirsch, if using. Make a well in the centre of the flour mixture and whisk in the liquid ingredients until smooth.
  6. Heat a large non-stick frying pan over a medium heat. Add a knob of butter and then spoon in heaped tablespoons of the batter – you should fit in four at a time.
  7. Once bubbles begin to appear on the pancakes, then turn them over and cook for another minute or so until golden. Repeat - you should end up with 12 pancakes in total.
  8. To serve, place a pancake on each serving plate and spoon over some of the cherry compote, then add a dollop of the crème
  9. Chantilly. Add another pancake and repeat the layers, finishing with a dollop of the crème Chantilly.
  10.  Decorate each one with any remaining cherry compote and some grated plain chocolate to serve.

Recipe courtesy of Siúcra.