Chocolate Griddle Cakes with Chocolate Sauce: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves 4 (dessert or brunch)

Active time:45 min
Start to finish:45 min

January 2004

We recommend serving these griddle cakes wih orange slices on the side.

For sauce

1 cup heavy cream
7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped

For griddle cakes

1/2 cup Dutch-process unsweetened cocoa powder
1 1/4 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/8 teaspoon salt
2 whole large eggs
1 large egg yolk
3/4 cup well-shaken buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla
Unsalted butter for greasing griddle

Make sauce:

Bring cream to a boil in a 1-quart saucepan, then pour hot cream over chocolate in a bowl, gently whisking until smooth. Keep warm or at room temperature.

Make griddle cakes:

Sift together cocoa, flour, sugar, baking soda, and salt into a large bowl, then whisk in eggs, yolk, buttermilk, oil, and vanilla until combined well.
Heat a griddle or nonstick skillet over moderately low heat and lightly coat with butter.
Working in batches of 2 or 3, pour 1/4 cup batter per cake onto hot griddle and cook until bubbles appear on surface, 1 to 2 minutes. Flip cakes with a large spatula and cook until tops spring back when pressed gently, about 1 minute. Transfer to a plate and loosely cover with foil to keep warm. Add 1/2 teaspoon butter to griddle between batches.
Serve cakes in stacks, topped with chocolate sauce.

Recipe by Lillian Chou

Photograph by Romulo Yanes

Keywords: dessert,; chocolate,; quick kitchen,; lillian chou

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