Chocolate pancakes with chocolate cream and raspberry sauce
Ingredients
- Chocolate pancakes (about 20 pieces)
- 250 g all-purpose flour
- 4 tablespoons cocoa powder
- 3 tablespoons sugar
- 4 eggs
- 650 ml milk
- 60 g melted butter
To serve
- Chocolate cream (200 g dark chocolate, 200 ml heavy cream)
- Raspberry sauce (450 g frozen or fresh raspberries, 4 tablespoons powdered sugar, 2 tablespoons vanilla sugar, optionally: 1 teaspoon grated orange zest or 1 tablespoon orange liqueur)
- Fresh raspberries (in season)
- Whipped cream
- Powdered sugar
Preparation
Chocolate Pancakes In a large bowl, sift together the flour and cocoa powder. Add sugar, eggs, and milk, mix until smooth. Stir in melted butter and mix again. Let the batter rest for at least 10 minutes.
Heat a non-stick pancake pan over medium heat. Pour a ladleful of batter into the pan, swirling to coat the bottom evenly. Cook the pancakes for about 2 minutes on each side, flipping with a spatula.
Chocolate Cream In a saucepan, bring the heavy cream to a boil. Remove from heat, add the chopped chocolate and let it sit without stirring for 5 minutes. Stir with a spoon until smooth. Transfer to a clean, dry bowl.
Raspberry Sauce In a saucepan, place the frozen raspberries and thaw them over low heat, shaking the pan occasionally. Blend the raspberries and strain through a sieve.
Add powdered sugar, vanilla sugar, and orange zest (if using), mix well. Transfer to a clean jar or bowl. Blend fresh raspberries and strain through a sieve, season as above.
Reheat the pancakes in a steamer or microwave, spread with cream, roll them into a roll or fold them into a triangle, sprinkle with powdered sugar, and serve with raspberry sauce and whipped cream.
