Mix all the dry ingredients together in a large bowl. Make a well in the centre and gradually whisk in the eggs and milk to make a smooth, creamy batter.

Lightly brush the bottom of an 18cm (7inch) wide non-stick frying pan with oil and heat until hot. Pour in approximately 60ml (4 tbsp) of batter tilting the pan as you pour, until the whole base is covered. Try not to pour in too much batter otherwise the pancakes will be too thick. Cook the pancake over a medium heat for about 2 minutes until the mixture dries round the edge and the top is set.

Carefully flip the pancake over using a palette knife and cook for a further 1-2 minutes until cooked through. Turn on to a wire rack lined with baking parchment.

Repeat step 2 and 3 until 16 pancakes are made in total. Leave to cool completely, then wrap and chill until required.

To decorate, break the White Chocolate into a heatproof bowl and stand over a saucepan of barely simmering water until melted. Remove from the water and cool for 10 minutes.

Whilst whisking the chocolate, pour in 200ml (7fl.oz) cream to make a thick, glossy cream. If the mixture is too soft, place in the refrigerator for a few minutes until firm enough to spread. If preferred, trim away the crispy edges from the pancakes.

Lay a pancake on a flat serving plate and spread very thinly with some white chocolate cream. Lay another pancake on top and continue the thin spreading and layering until all the pancakes are stacked. Cover and chill for at least 30 minutes to firm up before serving – the pancake layers will be difficult to slice through if the cream is too soft.

Just before serving, break up the 72 % Extra Dark Chocolate and place in a saucepan. Pour in the remaining cream and heat very gently until melted. Mix well to make a creamy pouring sauce. Serve the pancake cake with the chocolate sauce and some fresh raspberries.