In a bowl, stir together the flour, cocoa, salt, sugar.
Whisk in milk and add the eggs until well blended. Set aside.
For the filling, melt chocolate and butter at 40% power in the microwave, about 90 seconds.
Whip the creme.
After a few minutes add the mascarpone and icing sugar and mix well.
Fold in the chocolate and butter. Put in fridge.
Heat a lightly greased frying pan over medium heat. Pour a little batter into the pan, tilt and rotate the pan until the batter coats the bottom evenly. Cook for a few minutes then flip it and cook the other side as well for a couple of minutes.
There will be 12-15 pancakes from this batter.
Place a pancake on a board and spread with the cream.
Place in a row seam side down. Spread a thin layer of cream on the top.
Sprinkle the top with cocoa or grated chocolate.
If you want, put a raspberry on one end to simulate the burning end.