Ingredients

For the crêpes:
300g Coop plain flour
75g Coop Fairtrade cocoa powder, plus extra for dusting
60g Coop Fairtrade light brown soft sugar
3 local eggs, plus 3 yolks, lightly beaten
750ml local semi-skimmed milk
40g local unsalted butter, melted
Sunflower oil, for frying

For the banana cream:
350ml local semi-skimmed milk
4 local egg yolks
100g Coop Fairtrade caster sugar
20g cornflour
20g Coop plain flour
6300ml local double cream
2 ripe Coop Fairtrade bananas, mashed

For the Ganache:
150g Coop Irresistible Fairtrade 70% cocoa dark chocolate
150ml local double cream

To decorate:
Coop Irresistible Fairtrade white, milk and dark chocolate

Method

1. For the crêpes, sift the flour and cocoa into a bowl and stir in the sugar

2. Make a well in the middle then add the beaten egg

3. Whisk to combine, then slowly whisk in the milk and butter

4. Leave to rest for 30 mins

5. Meanwhile, make the banana cream

6. Heat the milk until it just starts to boil. In a bowl, whisk the yolks, sugar, cornflour and flour together

7. Slowly whisk in the hot milk, then return the mixture to the pan

8. Whisk over a medium heat until thick and glossy, then leave to cool completely

9. Whip the cream into soft peaks, then fold it through the cooled custard, along with the banana. Chill, covered with cling film, for at least 30 mins

10. While it’s chilling, fry the crêpes

11. Brush a 24cm non-stick frying pan with oil and warm over a medium heat Add about 50ml batter and swirl the pan to coat the base. Cook for 1-2 mins, until the crêpe is dry on top, then flip over and cook for 30 seconds

12. Transfer to greaseproof paper and repeat to make 25 crêpes, stacking them with greaseproof paper in between

13. Break the chocolate for the ganache into a bowl

14. In a pan, bring the cream to a simmer, without boiling, then pour over the chocolate. Leave for 30 seconds, then stir until smooth, thick and glossy

15. Allow to cool fully

16. To assemble the cake, put a crêpe on a serving plate

17. Spread over 1 heaped tablespoon of the banana cream and top with another crêpe

18. Repeat for all the crêpes, then chill until firm

19. Using a palette knife, cover the top and sides with the ganache

20. Shave the chocolate into curls with a potato peeler, then use to decorate the cake

21. Dust with cocoa and chill until needed