Chocolate-Filled Hot Cakes

Try these delicious chocolate-filled hot cakes for your breakfast, decorated with fruit. You'll see how easy they are, and you'll want to treat everyone to breakfast with this recipe.
Ingredients
2
Servings
  • water
  • 3 cups Hershey's Semisweet Chocolate Chips
  • 1 1/2 cups flour
  • 1/2 cups Hershey's Cocoa
  • 1 3/4 cups whole milk
  • 1/2 cups sugar
  • 1 egg
  • 1/4 cups butter, melted
  • 2 teaspoons baking powder
  • butter, for cooking the hot cakes
  • raspberries, for decoration
  • cherries, fresh, for decoration
  • peppermint, for decoration
Preparation
20 mins
20 mins
Low
  • In a small pot, heat enough water over medium heat without filling it more than halfway. When hot, place a bowl on top with Hershey’s semi-sweet chocolate chips and melt using a double boiler for 5 minutes or until completely melted, remembering to stir constantly with a spatula to help melt it more easily and quickly. Remove from heat and divide into two bowls, as one will be for decoration. Set aside.
  • For the hot cake batter, in a bowl, mix the flour with Hershey’s Cocoa, milk, sugar, egg, butter, and baking powder using a whisk. Mix well until there are no lumps and let rest for 5 minutes.
  • To form the hot cakes, in a non-stick pan, add a little butter over medium heat, pour a ladle of the hot cake mixture, and let cook for 2 minutes. Add a tablespoon of the melted Hershey’s semi-sweet chocolate chips in the center, cover with a little of the hot cake mixture, and cook for 5 more minutes. Flip and finish cooking for an additional 2 to 4 minutes. Remember to keep the heat at medium-low to avoid burning them.
  • To serve, place three hot cakes on a large plate, drizzle with a little of the melted chocolate, and decorate with raspberries, cherries, and mint leaves.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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