cakepia recipe japanese      
Rich Chocolate Pancakes  

Chocolate cake made with “hot cake” (pancake) mix. Add finely chopped chocolate and butter to milk and heat the mixture until it is well blended. You can serve them as sandwich cakes or roll-ups, with a whipped cream filling. When baked, cover with plastic wrap to keep in moisture.
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●Preparation Tip

Photo #1

Photo #2

Photo #3
Finely chop chocolate. Combine the chocolate, butter and milk in a saucepan and blend over low heat or by double boiling.

Mix egg and sugar in a bowl, then stir in the chocolate mixture (#1).

Fold in the sifted dry ingredients. Blend well. (Photo #1)

Pour the batter into a heated frying pan and shape it into a 1cm-thick circle. Cover with aluminum foil and cook on low for about 5 minutes, until the bottom is browned.

When the bottom is browned, flip and lightly brown the other side. (Photo #2) 

Cover with plastic wrap and allow to cool. (Photo #3)


Photo #1
Combine cream and sugar in a bowl. Beat until stiff peaks form.

Cut the pancakes in half. Pipe whipped cream on one slice and place another on top to make a sandwich cake. (Photo #1)

Servings per Recipe Calories per Serving Ready In
four pancakes  405kcal 60 minutes
whole egg 50g 
sugar 10g 
milk 50g 
butter 30g 
chocolate 70g 
“hot cake” mix (pancake mix) 100g 
cocoa powder 10g 
- Sift together “hot cake” mix and cocoa powder.

whipping cream 100g 
sugar 7g 
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