Nadia Ramos Zamora

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Nadia Ramos Zamora

Dark Chocolate Pancakes with Creamy White Chocolate Filling with Coffee

Name: Dark Chocolate Pancakes with Creamy White Chocolate Filling with Coffee
Prep time: 45 min
Cook time: 45 min
Yield: 12
Cuisine: Internacional
Ingredients: 2 eggs, medium; 1 cup flour; 3 tablespoons natural yogurt; 1 tablespoon milk; 3 tablespoons vegetal oil; 150 grams couverture chocolate, dark; 150 grams couverture chocolate, White; 1 teaspoon baking soda; 1 teaspoon vanilla essence; 90 butter; 12 tablespoons hazelnut cream, with chocolate; 1 cup powdered sugar; 1/2 cups sugar; 1 espresso coffee, or a spoonful of soluble coffee in 1/4 cup of water

45 mins

Low

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Nadia Ramos Zamora

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Delicious recipe of pancakes filled with a cream of white chocolate to the coffee, so creamy that the mouth becomes water just to see them, with a cover of hazelnut and chocolate cream

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Ingredients

12 portions

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Preparation

Preheat oven to 180 degrees

In a round bowl, mix one by one, the eggs, the oil, the sugar, the yoghurt, the milk, the baking powder, the vanilla essence and the flour, beat with a balloon for better results.

Microwave the dark chocolate, leave it for 40 seconds first, beat it, put it back in, for 30 seconds and beat again, repeat this until it is totally melted, almost always only necessary to do it a couple of times.

To include the melted chocolate in the mixture, to place the mixture in the container of 12 pancakes with the layers put, to fill little more than half, if it remains mixture other molds can be used.

Put in the oven for 15 to 20 minutes, put the toothpick in a pan to see if it no longer mixes, if it comes out clean they are already, turn off the oven and leave for 5 minutes.

Melt the white chocolate via the microwave as we had seen before, in a bowl, cream the butter and include the white chocolate and a quarter cup of icing sugar, beat until creamy, include the espresso, continue beating, until let there be a creamy and delicious filling.

Remove the pancakes from the oven, let them cool for 15 minutes, remove the middle part with a knife or a fruit sac, with a sleeve, fill them with the mixture of white and brown chocolate.

Finally cover the pancakes with the hazelnut cream and chocolates, a spoonful for each pancake, this can be done with the sleeve, or with a spoon.