Chocolate and Banana Pancake Torte
published by Laura Blaine on Aug 3, 2011
Recipe for gluten free pancakes along with all my other recipes on my facebook page.
http://www.facebook.com/profile.php?id=100001031695153.
Chocolate And Banana Pancake Torte
INGREDIENTS:
- 300g/10oz Nutella chocolate spread
- 4tbsp Double cream
- 8 Gluten free Pancakes
- 5 Large Bananas
- 2tbsp Lemon Juice
- Icing sugar for sprinkling
- 25g Toasted and roughly chopped hazelnuts
- Light cream to serve
METHOD:
Gently heat the chocolate spread and cream until slightly softened but not liquid. Slice the bananas as thinly as possible and toss the slices in the lemon juice.
Place a pancake on a plate and spread with a little of the chocolate spread. Cover with a layer of bananas. Arange another pancake on top. Continue layering the ingredients, finishing with a pancake. Sprinkle with icing sugar and scatter with toasted hazelnuts. serve at room temperture, cut into wedges with cream.
*HOT OR COLD?
Although delicios served at room temparture, this dessert can also be warmed through. Assemble it on a baking sheet instead of a plate and heat in a preaheated oven, 200*C(400*F), for 10 minutes.
