Description
Delicious pancakes with a delicate, airy chocolate soufflé and citrus garnish. They will appeal to the whole family.
Ingredients
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Flour
50 g
-
Sugar
2 tsp
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Chicken egg
1 piece
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Milk
125 ml
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Yeast
0.5 tsp
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Butter
15 g
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Vegetable oil
1 Tbsp
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Dark chocolate
50 g
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Sugar
3 Tbsp
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Salt
-
Cognac
1 Tbsp
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Chicken egg
2 piece
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Powdered sugar
-
Orange
1 piece
Cooking
Sift flour and mix with cocoa, sugar and yeast.
Butter, melt and cooled. Lightly whisk the eggs with the milk and entered the chilled butter. Stir.
Milk-egg-butter mixture, mix with dry ingredients until smooth. Pour into a suitable container, cover with film and refrigerate overnight.
Before baking pancakes take the dough from the refrigerator and add to it a tablespoon of vegetable oil-Oleina, mix well. Overnight, the dough will become slightly thicker.
Now cook a souffle. For this chocolate melt in a water bath and give them a little cool. Whisk the egg yolks with 1 tbsp sugar, add the melted chocolate and brandy, stir. Whisk whites with a pinch of salt when they increase in volume, slowly add 2 tbsp sugar and whisk until stable peaks. Then gently introduce the yolk-chocolate mixture.
Bake pancakes on a well heated pan, greased with vegetable oil Oleina.
Coat the baking pan with baking paper and spread it on the pancakes. On one half of the pancake spread 2 tablespoons chocolate souffle and cover the second half, NOT PRESSING down.
Bake in a preheated oven at 180 C until the soufflé will not rise, about 10-15 minutes. Ready pancakes sprinkle with powdered sugar and served with a citrus garnish.
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