Pancake with chocolate custard cream

8 servings

135 minutes

The 'Pancake' cake with custard chocolate cream is a delicate combination of airy pancakes and rich chocolate cream. This dessert is inspired by European traditions but has hints of American cuisine. Soft, slightly vanilla layers soaked in cocoa-flavored cream create a harmony of textures and aromas. The cream made from chocolate and butter gives the cake richness and velvetiness. This dessert is perfect for a cozy family tea time or a festive occasion. Decorated with nuts and glaze, it not only delights the taste but also attracts the eye. The key is to let it rest so that the aromas and textures fully unfold. This cake is a true delight for chocolate dessert lovers!

Energy value per serving

• Calories: 480.2
• Proteins: 11.7g
• Fats: 25.1g
• Carbohydrates: 51.9g

Ingredients

• Baking powder: 1 tsp
• Wheat flour: 230 g
• Milk: 850 ml
• Chicken egg: 5 pc
• Butter: 120 g
• Sugar: 150 g
• Dark chocolate: 100 g
• Vanillin: pinch
• Salt: pinch

Cooking steps

1. First, we will bake traditional large pancakes: whisk 3 eggs with 450 ml of milk. Separately, mix flour, 50 grams of sugar, baking powder, vanillin, a pinch of salt, and combine with the liquid egg-milk mixture. Add 40-50 grams of butter and whisk until smooth. I also prefer to add crushed nuts and a bit of fiber to the batter.

   Required ingredients:

   • Chicken egg: 5 piece
   • Milk: 850 ml
   • Wheat flour: 230 g
   • Sugar: 150 g
   • Baking powder: 1 teaspoon
   • Vanillin:  pinch
   • Salt:  pinch
   • Butter: 120 g

2. In a dry hot pan, fry large pancakes on both sides until golden brown.

3. While the stack of pancakes is rising, we can start on the cream: in a deep bowl, lightly beat 2 eggs, 1.5 tbsp of flour, and a little milk (50-70 ml) until smooth. Place the remaining milk (about 400 ml) and 100 grams of sugar over low heat. Mix part of the hot milk (150 ml) with the egg-flour mixture and return it to the pot.

   Required ingredients:

   • Chicken egg: 5 piece
   • Wheat flour: 230 g
   • Milk: 850 ml
   • Milk: 850 ml
   • Sugar: 150 g
   • Milk: 850 ml

4. Add broken (or melted) chocolate. Continuously stirring, cook the cream until thickened. Remove from heat and cool. The room temperature cream can be whipped with butter (70-80 grams).

   Required ingredients:

   • Dark chocolate: 100 g
   • Butter: 120 g

5. Final stage: generously coat the pancakes with cream and decorate to taste. I liked covering the cake with cream and sticking nuts on the sides. I also drew patterns on top with ganache - chocolate glaze (ready cream works too).

6. Make sure to let the cake soak in the fridge for a few hours!