Ingredients

If possible, buy a superb dark chocolate such as Valrhona, as its wonderful flavour and texture are dependent on the quality and treatment of the cocoa beans rather than just a high cocoa content.

Serves 4

(Makes 6 large or 12 small pancakes)

For the praline cream
Sunflower oil
50g blanched whole almonds
50g blanched hazelnuts
100g granulated sugar
284ml double cream
1 tbsp Armagnac (optional)

For the pancakes
115g plain flour
1 tsp ground cinnamon
Pinch of salt
1 medium egg
125ml milk
100ml cold water
1 tbsp Armagnac
1 tsp sunflower oil

For the chocolate sauce
100g dark chocolate, broken into pieces
10g unsalted butter

Lightly oil a nonstick baking sheet. Put the almonds, hazelnuts and sugar in a heavy saucepan. Set over a low heat and stir occasionally until the sugar has melted and is beginning to caramelise, then stir regularly until the nuts and melted sugar are a deep golden. Pour onto the oiled sheet and leave until cold. Break up and tip into a processor and whizz until it forms a fine powder.

To make the pancake mix, sift the plain flour with the cinnamon and salt into a bowl. Make a well in the centre, add the egg and slowly mix the flour into it with a wooden spoon. Slowly add the milk until you have a thick, smooth batter. Then beat in 100ml cold water, 1 tbsp Armagnac and 1 tsp sunflower oil and strain into a jug. Rest for 30 minutes.

Meanwhile, whisk the cream (and Armagnac, if using) until it forms soft peaks. Gently fold into the praline powder. Set aside.

Next, place the chocolate and butter in a small bowl. Shortly before you are ready to serve the pancakes, place it over a pan of just-boiled water. Leave to melt, stirring occasionally, until it forms a smooth sauce.

Heat a nonstick or well-seasoned flat-bottomed frying pan over a medium-low flame. Rub with a little sunflower oil. When the pan is hot and well greased, remove from the heat and, holding it at a slight angle, pour in some batter and quickly rotate the pan so it is evenly coated with a thin layer. As soon as the batter begins to set and form small bubbles, loosen the edges with a greased palette knife (if necessary) and flip over. Cook for another minute or so and repeat with the remaining batter, stacking the pancakes on a plate and covering with a clean tea towel or foil to keep them warm.

To serve, halve each pancake. Quickly place a spoonful of praline cream on each warm half and roll into a cone. Divide the pancakes between four plates. Drizzle with the warm chocolate sauce and serve.

Times Recommends

• Top Ten most searched for recipes
• Chalet Chef 2010: the winning menus
• Gin and pomegranate jellies