Chocolate pancake cake
No wonder they say that the new is the well-forgotten old. Pancake cakes have become a very fashionable dish again. And this is not surprising, because baking pancakes is not difficult, and the result is always impressive.
Ingredients
Servings 8–10- 500 ml cream with 35% fat
- 1/4 -1/3 cup sugar
- 1/2 tsp vanilla extract
- chocolate chips for decoration
- 3/4 cup flour
- 120 g of chocolate
- 120 g butter
- 310 ml milk
- 3 large eggs
- 2 Art. l. Sahara
- 1/2 tsp vanilla extract
- 1 h. l. year
Cooking
Step 1
Cut butter into small cubes. In a small saucepan, pour 2 tbsp. l. water, add oil and bring to a boil. Remove from heat, stir well and add the chopped chocolate. Leave for 5 minutes, and then stir with a whisk until completely dissolved. Cool down.
Step 2
In a bowl mix flour, sugar and salt. In another bowl, mix milk, eggs and vanilla extract. Pour the wet mixture into the dry mixture and quickly knead the dough with a whisk. Add cold chocolate mixture and stir until smooth.
Step 3
Cover the bowl with cling film or a lid and refrigerate for at least 2 hours or overnight.
Step 4
Heat a non-stick frying pan with a thick house over medium heat, grease with vegetable oil. Pour into the pan 2 tbsp. l. dough and bake thin pancakes with a diameter of 20 cm. You will have 15 pancakes. Refrigerate pancakes for 2 hours.
Step 5
Whip the cream to soft peaks, add the sugar and vanilla extract and continue beating until firm peaks form.
Step 6
Lay the pancake on a plate and brush with whipped cream. Assemble the cake and decorate with chocolate chips. Place in refrigerator for at least 4 hours.