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| General Category : Desserts |
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| Food Group : Eggs, Fruits, Chocolate and Sweets, Cheese/Other Dairy |
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| Preparation Method : Skillet |
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| These rich but light-texture pancakes are made with real melted chocolate, as opposed to cocoa powder. As always, use the best-quality chocolate for the best results. Madeira is the famous mellow fortified wine of Portugal's Madeira Island in the Atlantic Ocean off the North African coast. Madeira, like sherry, comes in different styles and sweetnesses. Use a sweet Bual or Malmsey Madeira for this or other desserts. You can substitute cream sherry or white port if you like. |
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Ingredients
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4 oz (125 g) bittersweet chocolate, chopped |
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2/3 cup (150 mL) butter |
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4 eggs |
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2 tbsp (30 mL) granulated sugar |
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1/4 cup (60 mL) all-purpose flour |
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Strawberry Madeira Cream: |
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1 cup (250 mL) whipping cream |
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1 tbsp (15 mL) icing sugar |
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1 cup (250 mL) thinly sliced strawberries |
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2 tbsp (30 mL) Madeira |
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Preparation
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Strawberry Madeira Cream: In large bowl, whip cream with sugar; fold in sliced strawberries and Madeira. Cover and refrigerate for up to 4 hours.
In heatproof bowl set over gently simmering water, melt bittersweet chocolate with 1/2 cup (125 mL) of the butter. Remove from heat; let cool slightly.
Meanwhile, in separate bowl, beat together 2 eggs and 2 egg yolks (set aside remaining egg whites) and sugar until pale and doubled in volume. Stir in chocolate mixture until smooth. Stir in flour. In separate bowl, beat remaining egg whites until stiff peaks form. Fold into chocolate mixture. Refrigerate for 1 hour.
Heat large nonstick skillet over medium-low heat; brush with some of the remaining butter. Pour in batter, using 1/4 cup (60 mL) for each pancake, spreading slightly and leaving 3/4 inch (2 cm) between each one. Cook until bottoms are firm and slightly browned, about 3 minutes. Turn and cook until firm to the touch, 2 to 3 minutes. (Make-ahead: Place on waxed paper–lined tray; let cool. Cover with plastic wrap and let stand for up to 4 hours or refrigerate for up to 1 day. Rewarm in 350°F/180°C oven for 5 minutes.) To serve, place one pancake on each plate; spoon Strawberry Madeira Cream over top.
Makes 8 servings.
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Nutritional information
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Per serving: about 391 cal, 5 g pro, 33 g total fat (20 g sat. fat), 17 g carb, 2 g fibre, 180 mg chol, 198 mg sodium. % RDI: 5% calcium, 9% iron, 30% vit A, 20% vit C, 10% folate.
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Source
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Homemakers Magazine: June 2005
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