Kevin Dundon's crepe roll cake: Today

Ingredients

Serves 4

• 200g plain flour
• 50g caster sugar 3 eggs
• 450ml milk 50g butter, melted - optional
• 2 tablespoons sunflower oil

Filling

• 250g raspberry jam
• 250g cream
• 180 g Dark chocolate, chopped, plus extra
• 100g hazelnut and pistachio kernel, toasted and crushed
• 200g raspberries, plus extra to decorate
• 100g strawberries, to decorate

Method

1. Sift the flour into a bowl and add the sugar. make a well in the centre. Add the eggs in the well and stir well with a whisk, to combine the eggs with the flour mixture.
2. When the mixture starts to thicken, slowly mix in the milk until all the flour is combined. Now, stir in the butter. Pass through a fine sieve to remove any lumps. Let the batter rest, covered with cling film for at least 30 minutes or overnight.
3. When ready, heat a little of oil or butter, over a medium heat on a crêpe pan or non-stick pan. Ladle a little batter into the centre, tilting the pan so that the batter covers the surface thinly and evenly.
4. Cook for 1-2 minutes until coloured and the edges are starting to crisp up slightly then , lift and flip the crepe. Cook for a further 30 seconds or so and slide it out of the pan onto a warmed plate and keep warm as you make the rest.
5. Once all the crepe are made, it is time to prepare the chocolate ganache. In a small saucepan, bring to boil the cream. Remove from the heat and stir in the chopped chocolate.
6. Combine until smooth. Add a half of crushed hazelnut and pistachio. Leave to set aside for a few minutes to cool yet pourable.
7. Then, build the gateau. Line a 500g terrine or cake tin with cling film. Line the base and side with 3-4 crepes with the edges hanging to close the terrine later on. With the rest of the crepe, spread some raspberry jam on all and roll them. Cut them to fit the terrine, length way.
8. Pour some chocolate mixture on the base and add 2-3 rolled crepes. Add a few raspberries and spoon a little more of the chocolate mixture. Continue to layer more rolled crepes, and raspberries and chocolate ganache until no more crepes can fit.
9. Spoon one last layer of chocolate ganache and cover with the hanging crepes on the side of the cake mould. Place the cling film over and gently press to ensure no gaps are left in the cake tin.
10. Place in the fridge for 1 hour minimum or overnight to set. And keep the chocolate ganache
11. Once ready to serve, remove from the fridge 10-15 minutes ahead of time. and remove from the cake tin onto a serving platter.
12. Decorate the crepes cake with more chocolate ganache, fresh raspberries, strawberries, and sprinkle of extra hazelnuts and pistachio.
13. Slice and serve immediately with some fresh cream.