Elda Benassini

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Elda Benassini

Chocolate Pancake

Name: Chocolate Pancake
Prep time: 80 min
Cook time: 80 min
Yield: 8
Cuisine: Internacional
Ingredients: 2 1/4 cups flour, sifted; 3/4 cups cocoa, + 1 tablespoon; 1/4 teaspoons baking soda; 2 teaspoons baking soda; 1/2 teaspoons salt; 2 egg yolks; 4 egg whites; 1 tablespoon instant coffee; 2 teaspoons liquid vanilla; 3/4 cups skim milk, to make the buttermilk; 1 stick butter, softened; 2 cups sugar; 1 package bittersweet chocolate, Turin; 1/4 bars butter; 2 tablespoons corn syrup

1h 20 mins

Low

4.75

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Elda Benassini

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Delicious recipe for chocolate cake. Ideal to serve at a breakfast or in a cafe with friends.

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Ingredients

8 portions

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Preparation

Grease and flour a bundt mold for 12 cups or two 5-cup pancakes. Preheat the oven to 190 centigrade.

Sift the flour with the royal, salt and baking. Return to hover with the cocoa. Add to milk, vanilla and dissolved coffee.

Beat the butter to which it is acme. Add the sugar and beat for 5 minutes. Add the yolks one at a time, lower the speed to the blender and add the flours together with the milk in three parts. Starting and ending with flour.

Beat the egg whites until soft nougat and add a third part to the mixture. Add the rest in enveloping form. Empty the mixture into the prepared mold and bake for 1 hour if the mold is "bundt" and less if they are small molds. Until a stick comes out dry.

To glaze, dissolve a package of semi-bitter chocolate (Turin) with ¼ of a stick of butter and 2 tablespoons of corn syrup.