Mirror glazed chocolate, hazelnut and amaretto crepe cake
To make the mirror glaze, add the water, double cream, cocoa powder and sugar to a small saucepan and gently heat until boiling. Continue boiling the mixture for 2 minutes, before removing from the heat and leaving to cool for 10 minutes
In the meantime, soak the gelatine leaves in cold water for 10 minutes. Add the gelatine leaves to the chocolate mixture and whisk until dissolved. Leave the mixture to go cold and thicken, but still remain fluid. Pass through a fine sieve into a jug.
Whilst the mirror glaze is cooling you can start to assemble the cake. Place one of the crepes on a cooling rack with a tray underneath and spread with a thin layer of the hazelnut chocolate spread, sprinkle over a little of the crushed amaretti biscuits. Continue layering up the pancakes in the same way until all 18 are used, leavng the final pancake free from hazelnut chocolate spread and making sure you have a handul of crushed amaretti biscuits to decorate the cake at the end
Pour the cooled miror glaze over the pancake stack allowing the tray underneath to catch any drips. Place in the fridge to set
To decorate the cake, sprinkle the remaining crushed amaretti biscuits around the edges and arrange the raspberries and amaretti biscuits in the middle to finish. Serve with extra raspberries on the side (optional)