8 – 10 Portions
CHOCOLATE CUSTARD
• 6 egg yolks
• 100 g (120 ml) caster sugar
• 40 g (85 ml) cornflour
• 500 ml milk
• 100 g dark chocolate, finely chopped
Whisk the egg yolks and caster sugar for about 4 minutes. Add the cornflour and whisk well. Heat the milk in a saucepan to just under boiling point. Slowly pour the hot milk into the egg mixture and whisk well. Pour back into the saucepan, add the chopped chocolate and melt over a low heat, stirring constantly. Pour custard into a bowl and place clingfilm directly on the custard. Allow to cool.
CHOCOLATE PANCAKES
8 – 10 PANCAKES
• 310 ml milk
• 1 egg
• 15 ml butter, melted
• 140 g (250 ml) cake flour
• 30 g (80 ml) cocoa powder
• 50 g (65 ml) sugar
• 2,5 ml baking powder
• pinch of salt
Whisk milk, egg and melted butter together. Sift the flour, cocoa, sugar, baking powder and salt together. Make a hollow in the centre of the dry ingredients. Add the milk mixture slowly, whisking continuously until smooth. Cover with a kitchen cloth and let the batter rest for 30 minutes. Heat a 24 cm non-stick pan. Spoon some of the batter into the pan and cook until bubbles start to form. Flip and cook for about 2 – 3 minutes on the other side. Cook the rest of the pancakes. Spread chocolate custard on each pancake and fold closed.