Fairtrade chocolate and banana crêpe cake

For the crêpes, sift the flour and cocoa into a bowl and stir in the sugar

Make a well in the middle then add the beaten egg

Whisk to combine, then slowly whisk in the milk and butter

Leave to rest for 30 mins

Meanwhile, make the banana cream

Heat the milk until it just starts to boil. In a bowl, whisk the yolks, sugar, cornflour and flour together

Slowly whisk in the hot milk, then return the mixture to the pan

Whisk over a medium heat until thick and glossy, then leave to cool completely

Whip the cream into soft peaks, then fold it through the cooled custard, along with the banana. Chill, covered with cling film, for at least 30 mins

While it’s chilling, fry the crêpes

Brush a 24cm nonstick frying pan with oil and warm over a medium heat Add about 50ml batter and swirl the pan to coat the base. Cook for 1-2 mins, until the crêpe is dry on top, then flip over and cook for 30 seconds

Transfer to greaseproof paper and repeat to make 25 crêpes, stacking them with greaseproof paper in between

Break the chocolate for the ganache into a bowl

In a pan, bring the cream to a simmer, without boiling, then pour over the chocolate. Leave for 30 seconds, then stir until smooth, thick and glossy

Allow to cool fully

To assemble the cake, put a crêpe on a serving plate

Spread over 1 heaped tablespoon of the banana cream and top with another crêpe

Repeat for all the crêpes, then chill until firm

Using a palette knife, cover the top and sides with the ganache

Shave the chocolate into curls with a potato peeler, then use to decorate the cake

Dust with cocoa and chill until needed