Chocolate pancakes with berry sauce – a detailed recipe cooking. 
Time: 3 час.Difficulty: medium Servings: 6 – 8 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Whipped ricotta filling with chocolate and almonds:
- 2 tbsp. expressed for at least 4 hours on a laid gauze sieve set over a bowl of ricotta
- 3 tbsp. l powdered sugar
- 2 tbsp. l cocoa powder
- 1/2 tsp vanilla extract
- 30 gr finely grated dark chocolate
- 1/4 Art. chopped fried almonds
Pancakes:
- 1/3 Art. Sahara
- 2 eggs
- 2 tbsp. milk
- 3 tbsp. l melted butter plus some more for frying
- 1.5 tbsp. premium wheat flour
- 1/3 Art. cocoa powder
- 1/2 tsp sea salt
- Warm Cherry Sauce (see recipe below)
- Powdered sugar
- Sprigs of fresh mint
Warm Cherry Sauce:
- 1 pack (450 gr.) Frozen dark pitted sweet cherries and sugar (thaw, strain the juice and leave)
- 1/4 Art. cherry vodka (kirschwasser)
- 3 tbsp. l Sahara
- 1 tbsp. l corn starch
- 1 tsp fresh lemon juice
- 1/8 tsp almond extract
Recipes with similar ingredients: pancakes, eggs, milk, higher flour varieties, cocoa, icing sugar, mint, cherries, vodka, starch, lemon juice, ricotta cheese, vanilla extract, almond extract, bitter chocolate, almonds
Recipe preparation:
- Pancakes For ricotta toppings: Whisk ricotta with icing sugar, cocoa powder and vanilla extract until receiving light and air mass. Add chocolate and almonds. Cover and refrigerate for at least 1 hour or up to 8 h. For pancakes: Beat white sugar and eggs. Add milk and butter. On a piece of parchment paper, mix flour, cocoa powder and salt. Add dry ingredients to liquid and whisk until smooth. Cover and place in refrigerator for at least 1 hour or up to 24 hours. On medium heat Heat the pan and melt a little butter in it. Pour 1/4 tbsp. test. Tilt the pan to dough evenly distributed along the bottom. Fry the pancake on one side until small air bubbles form, the surface will not seize, but the bottom will not turn golden brown. When this happens, carefully pry off the edge of the pancake, turn it over and fry for another 30 sec Put the pancake on a plate. Lubricate if necessary. butter and repeat the same steps until use all the dough.
- Put each pancake with rosy side up. In the middle put 3 tbsp. l ricotta fillings in the form of a 5×8 cm slide. Roll up, to close the filling. To do this, fold the edges to the center and roll, so that the filling is completely inside. Repeat with the remaining pancakes. The filling may remain – do not lay it out too a lot. Put 2 pancakes on a plate. Pour on top small amount of warm cherry sauce, sprinkle with powdered sugar and garnish with sprigs of mint. Warm cherry sauce Mix the remaining cherry juice, cherry vodka and such an amount of cold water to get 1 tbsp. liquids.B mix sugar and corn starch in a small stewpan so as not to lumps left. Gradually pour the mixture with juice and cook on high heat until the sauce begins to boil. Add cherries and keep cooking, stirring occasionally until the sauce thickens, about 5 minutes Remove from heat and add lemon juice and almond extract. Serve hot or warm.
