Recipe for chocolate pancakes give in the original photos of cocoa powder instead of chocolate add the cocoa, flour but need to take more. Melt the chocolate in a water bath. The bowl of chocolate should not touch the boiling water, as the chocolate is cooked. In a separate bowl, sift the flour, add the powdered sugar, egg and 1/4 milk. Stir well to avoid lumps. Gradually add the melted and cooled chocolate. Again mix well and gradually add the remaining milk.

I added to the dough olive oil instead to grease the pan. Set aside the dough to rest for 30 minutes.

Then, on oiled pan to bake thin blinchiki. Pile it all together; if you want, you can smear each pancake with butter, like I do.

When pancakes are cooled, break them into small pieces.

To clean 4 Mandarin. Of the rest (8 PCs.) squeeze the juice. In a small saucepan pour the honey and warm it on low heat. Add the tangerine juice and grated fine beans (Fava thin). Leave to simmer on a slow fire for about 10-12 minutes.

In each cocotte to put on the Mandarin. Add 1/2 of the tangerine-honey syrup and place in preheated oven for 12 minutes at tempo. 200°. After that, remove kokoti from the oven, lift the Mandarin with the help of a spoon, to put on the bottom a little torn pancakes. On top put the Mandarin and then put the pancakes on the walls inside Kokotov and a little Mandarin. Repeat this process with the rest of kokotoni. Sprinkle each of the remaining tangerine honey tangerine syrup and put back in the oven for 12-14 minutes.