For the pancake batter: mix the eggs with the sugar, salt, and baking soda. Pour in 100 ml of milk, sift the flour, mix until smooth. Finally, incorporate the remaining milk with the oil.
Fry the pancakes in a well-heated pan with a diameter of 16 cm, on both sides until they brown nicely.
For the cream, beat the cream until thickened.
In another bowl, we mix: cream cheese with condensed milk and melted chocolate,
Add the whipped cream, mix until the ingredients bind together.
Place a pancake on a plate, add a generous spoonful of cream, level it, place another pancake, continue with cream, and so on until finish the pancakes with the cream.
Put the cake in the refrigerator for a few hours, before serving, sprinkle with sugar as desired, and caramelize it with a torch until get a caramel layer.
