“...this is what brings a smile to my face...” Mix flour, sugar, eggs, yolks and milk in a blender or food processor until smooth, then pour into a jug and stand for 30 minutes. Just before cooking, stir 40g melted butter (2 tbsp) through the batter. Warm the ILVE tepanyaki plate or a non stick pan over medium high heat. Brush with extra melted butter, add enough batter to create approx 18cm base and swirl to cover. Cook for 45 seconds, then flip and cook for 30 seconds more or until golden. Repeat with butter and remaining batter (you should have about 25 crepes), stacking with baking paper in between. The crepes can be made 2 days ahead, then wrapped in foil and refrigerated, or frozen for up to 1 month. If frozen, defrost at room temperature for 1 hour. For the filling melt the chocolate in a heat proof bowl over a pan of simmering water (ensure bowl does not touch water). Stir in butter, milk, cream, coffee and sugar, then whisk until mixture is smooth and sugar dissolves. Remove from heat, cover and set aside for 20-30 minutes until mixture cools and thickens. Lightly grease a 22cm spring tin. Place a crepe in pan and spread with a little filling. Continue layering, finishing with a crepe. You should have about 1/3 cup (80ml) filling left. Cover cake with foil and chill for about 30 mins to set. Chocolate CrEpe Cake Torta al cioccolato Crepe • 1 2/3 cups (250g) plain flour • 1 tbsp caster sugar • 3 eggs, plus 3 egg yolks • 600ml milk • 40g unsalted butter, melted, plus extra melted butter to brush • Pure (thin) cream, to serve Chocolate & espresso filling • 250g good-quality dark chocolate, roughly chopped • 50g unsalted butter, chopped • 150ml milk • 100ml thickened cream • 100ml strong black coffee (espresso) • ¼ cup (55g) caster sugar Serves 8 To serve hot preheat oven to 180°C (mode 7). Place cake pan on a baking tray and heat gently for 10 minutes. Meanwhile, reheat remaining filling in a heatproof bowl over a pan of simmering water for 2-3 minutes until warm. Serve cake drizzled with filling and pure cream.