Palascinta (pancakes)

Method

• 1
  To make the chocolate sauce, place the chocolate, cream, milk, butter and rum in a saucepan over low heat. Stir with a metal spoon for 5 minutes or until the chocolate melts and the mixture is smooth. Set aside for 1 hour or until thick.
• 2
  Sift the flour into a bowl. Stir in the sugar. Make a well in the centre. Whisk the milk, soda water and egg in a jug. Add milk mixture to flour mixture, whisking constantly until smooth. Stir in the butter.
• 3
  Heat a crepe pan or 18cm (base measurement) non-stick frying pan over medium heat. Brush with melted butter to grease. Add 2 tablespoons of batter and tilt the pan in a circular motion, swirling the batter to cover the base. Cook for 2-3 minutes or until edge begins to curl. Turn and cook for a further 1-2 minutes or until golden. Transfer to a plate. Cover with a sheet of non-stick baking paper. Repeat, in 13 more batches, with melted butter, remaining batter and baking paper, reheating the pan between batches. (To freeze, see tip).
• 4
  Preheat oven to 180°C. Line the base of a round 18cm (base measurement) springform pan with non-stick baking paper. Combine the walnut and sugar in a small bowl. Place 1 pancake over the base of the lined pan. Sprinkle with some walnut mixture. Drizzle over a little lemon juice. Repeat the layers with remaining pancakes, walnut mixture and lemon juice to make a stack. Brush the top with melted butter. Bake for 10 minutes or until warm.
• 5
  Cut into wedges. Divide among serving plates. Drizzle over chocolate sauce.