|1.||Vegetable oil||20 Ml|
|5.||Dark rum||3 art. l|
|6.||Powdered sugar||2 art. l|
|7.||Butter||2 art. l|
|8.||Cocoa||1 art. l|
|10.||Chicken egg||3 PC.|
|11.||Cream 10% Cream||600 Ml|
|12.||White chocolate Cream||200 Column|
|13.||Vanilla sugar Cream||2 art. l|
Melt the chocolate in a water bath and pour 250 ml of warm milk.
Beat the remaining milk with 1 cup sifted flour, cocoa, icing sugar and salt. Introduce the whipped eggs into the foam and mix.
Melt the butter and add to the dough with rum and melted chocolate. Mix thoroughly and set aside for 2 hours.
Preheat the pan, grease it with a small amount of vegetable oil.
Pour 1 ladle of dough, make a circular motion with the pan so that the dough spreads over the entire surface, cook for 1 minute. Turn the pancake over with the spatula to the other side and cook for 30 seconds. Bake pancakes until the dough is over. Put ready-made pancakes in dishes with a lid, allow to cool completely.
For cream, beat the chilled cream with a mixer, gradually adding vanilla sugar, until stable peaks. Melt the white chocolate in a water bath. Insert the melted chocolate into the cream, continuing to whip the cream at the slowest speed of the mixer.
Assembling a chocolate pancake cake . Put one pancake on a serving plate, apply a thin layer of cream, cover with pancake, repeat this with all the pancakes. Coat the top and sides of the cake with cream, sprinkle with grated chocolate.
Garnish a chocolate pancake cake . Cool the cake for at least 3 hours.
Have a nice tea party !!!