Chocolate crepe cake

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 tablespoons) through the batter.

Heat an 18cm crepe pan or non-stick frypan over medium-high heat. Brush with extra melted butter, add enough batter to coat base, swirl to cover, then tip out any excess. 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 20 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 heatproof bowl over a pan of simmering water (ensure bowl doesn't 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 an 18cm springform pan. Reserve 1/3 cup of filling for later. Place a crepe in pan and spread with a little filling. Continue layering, finishing with a crepe . Cover cake with foil and chill for 1 hour.

Preheat oven to 180°C.

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.