For the filling
3 oranges, peeled and chopped
2 oranges, juice only
100g Siúcra Caster Sugar
Pinch of ground cinnamon 
Garden herbs such as fennel fronds and edible flowers, optional

For the Chocolate fudge sauce
250ml double cream
4 tbsp. Siúcra Dark Brown Sugar
100g dark chocolate, melted
40g butter

For the pancakes
300g plain flour
Pinch ground cinnamon
60g Siúcra Caster Sugar
2 eggs
420ml milk
3 to 4 tbsp water, if your batter is too thick

4 tbsp toasted hazelnuts
300ml whipped cream

Orange zest, to decorate

To prepare the filling
1.    Place the orange juice and 3 tbsp water into a medium saucepan with Siúcra Caster Sugar and a pinch of ground cinnamon.
2.    Bring to the boil, stirring most of the time, then lower the heat and simmer slowly until a light syrup forms.
3.    Add the orange segments to the syrup.

To make the sauce
1.    Place the cream, Siúcra Caster Sugar and chocolate into saucepan and heat over a low heat until the chocolate and sugar melts and the sauce thickens.
2.    Add the butter and stir very well. Set aside. 
3.    Chop 3 tbsp of the hazelnuts while keeping the 1 tbsp whole for the top of the stack.

To prepare the pancakes
1.    Combine the plain flour, ground cinnamon and Siúcra Caster Sugar in a bowl. Beat together the eggs and milk and slowly whisk into the flour mix. Leave to stand for 10 minutes and pour into a jug.
2.    When ready to cook, heat the frying pan and add a little butter and oil. 
3.    Swirl enough batter into the pan to make a pancake that will fit the size of your cake stand or serving platter.
4.    Cook for about 1½ minutes and then turn onto the other side, cooking for about ½ minute until golden and cooked. Place on a clean plate continuing to make all the batter.
5.    Place sheets of parchment paper in between the pancakes to prevent them from sticking.

To assemble
1.    Place a cool pancake on a cake stand, spread over some cream, drizzle over the chocolate fudge sauce and chopped orange.
2.    Continue to layer up and finally end with chocolate fudge sauce with a sprinkling over of hazelnuts and some orange zest.
3.    Serve immediately and enjoy!

Recipe supplied by Catherine Fulvio