HOT CHOCO RICHCAKE Rich Chocolate Pancakes

May 21, 2008 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.

●Preparation Tip ●Batter 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) ●Filling 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 4  four pancakes  0kcal 60 minutes Batter whole egg 50g  sugar 10g  milk 50g  butter 30g  chocolate 70g  “hot cake” mix (pancake mix) 100g  cocoa powder 10g  【Preparation】 - Sift together “hot cake” mix and cocoa powder. Filling whipping cream 100g  sugar 7g