mix flour, sugar, eggs, yolks and milk in a blender until smooth.
heat an 18cm crepe pan or non-stick frying pan over medium-high heat. spray with oil; add enough batter to coat base, and swirl to cover. cook for 45 seconds, flip and cook for a further 30 seconds or until golden. repeat remaining batter (you should have about 20 crepes).
for the filling, combine PLAISTOWE Premium Dark Chocolate and cream in a microwave safe bowl; microwave uncovered on medium (50%) for 1 minute; stir. repeat process in 30 second intervals until melted and mixture is smooth, cool slightly, refrigerate for 20 minutes or until thickened slightly.
lightly grease an 18cm spring form pan. place a crepe in the pan and spread with chocolate mixture. continue layering, finishing with a crepe. cover cake with foil and refrigerate for 1 hour.
preheat oven to 180°c/ 160°c fan forced. place cake pan on a baking tray and heat for 10 minutes. serve cake drizzled with extra melted PLAISTOWE Premium Dark Chocolate.
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