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Triple chocolate pancakes

Ingridients:

For the dough:

- 250 g chopped Dark Chocolate

- 250 ml Oat drink

- 150 g Sugar/125 ml Sunflower oil

- 300 g all purpose flour

- 2 spoons Cornflour

- 2 spoons Baking powder

For the filling and the topping:

- 1 jar La Vida Vegan Chocolate Spread (270 g)

- 250 g chopped Dark Chocolate coating

- 100 g Blueberries/100 g Raspberries

- 50 g Blackberries/20 g Red currants

Method

Melt the chocolate over a bowl of hot water. Put the oat drink, sugar and sunflower oil in a mixing bowl, then add the melted chocolate and mix.
Preheat the oven (180C). Grease a round baking tray (ca. 28cm).
Mix the flour, cornflour and the baking powder and add slowly to the liquid ingredients.
Pour the mixture into the baking tray and bake for 50-60 minutes in the oven. Then let it cool down.
Cut the cake horizontally, creating two layers. Cover the bottom layer with La Vida Vegan Chocolate, then put the other half on top.
Melt the chocolate icing in a bowl over hot water, spread onto the cake and let it cool down. Then decorate the cake with the fruits