1

Line the base of an 18cm springform cake tin with baking paper. Combine the flour, cocoa and icing sugar in a bowl. Whisk 2 cups (500ml) of the milk with the egg in a large jug until combined. Slowly add the milk mixture to the flour mixture, whisking constantly, until well combined and a smooth batter forms.

2

Lightly spray a small non-stick frying pan with oil and heat over medium heat. Pour a ¼ cup quantity of batter into the pan. Swirl the mixture to coat the base of the pan and form a crepe. Cook for 1-2 minutes or until the edge of the crepe is cooked. Flip the crepe and cook for 30 seconds or until cooked through. Transfer to a large plate. Cook the remaining batter mixture to make 15 crepes.

3

Whisk the ricotta, caster sugar, vanilla and remaining milk in a bowl until smooth. Place 1 crepe on a clean work surface. Spread with 1 tablespoon of the ricotta mixture and place the crepe into prepared tin, ricotta-side up. Repeat with remaining crepes and ricotta mixture, finishing with a plain crepe. Place in the fridge for 15 minutes to set.

4

Remove the crepe stack from the cake tin and place onto a serving plate. Combine the chocolate topping and 1 teaspoon hot water in a jug. Drizzle the chocolate sauce over the stack to serve.