Chocolate Hotcakes with Hazelnut Sauce
Van Dyck Chocolate Pancakes, warmed
Double cream, to serve
200g dark cooking chocolate, coarsely chopped
3/4 cup cream
220g chocolate hazelnut spread
1/4 cup Frangelico liqueur, if desired
1. Preheat oven to 200°C. Spread the hazelnuts over a baking tray. Cook for 10 minutes or until toasted. Remove from oven. Reduce heat to 100°C. Place hazelnuts on a clean tea towel and rub to remove skins. Coarsely chop.
2.Meanwhile, to make the sauce, place chocolate and cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Cook, stirring, until the chocolate melts. Add the chocolate hazelnut spread and Frangelico, if desired and stir until heated through. Transfer to a jug. Place plastic wrap directly on the surface of the sauce and set aside until required.
3.Divide the pancakes among serving plates. Top with double cream and drizzle with hazelnut sauce. Sprinkle with hazelnuts to serve.Print Recipe