Chocolate orange pancake
Chocolate blanc mange
- 125 GRAM SELF RAISING FLOUR
- 2 EGGS
- 2 TBSP CACAO
- 100 GRAM CHOCOLATE
- 2 DECILITER MILK
- 2 ORANGES
- 50 GRAM SUGAR
- 30 GRAM BUTTER
- 1/2 CUP CREAM
- 2 TBSPORANGE LIQUEUR
- 150 GRAM CHOCOLATE, in pieces
- 3 DECILITER CRÈME FRAÎCHE
- 2 DECILITER MILK
- 5 EGG YOLKS
- 3 LEAVES GELATIN, soaked
- 1 TBSP CORN STARCH
- 75 GRAM SUGAR
Heat the milk and dissolve 60 gram chocolate. Grate the rest of the chocolate and set aside. Stir the cacao into the milk, and the flour, eggs, and juice and rind of 1 orange. Bake 10 small pancakes out of this batter. In the meantime, grind some more orange peel form the second orange and cut this one in slices. For the sauce, melt the butter together with the sugar and the cream. Turn off the heat, add the liqueur. Pour the sauce over the pancakes, put the orange slices on top and sprinkle with grated chocolate and orange rind.
Heat 1 deciliter crème fraîche to the boiling point and dissolve the chocolate in it. Heat the milk. Beat the egg yolks with the sugar and the corn starch, mix with the milk, and heat very slowly until it thickens, stir well, don't cook. Take off the heat, stir in the gelatin. Now, stir in the chocolate mixture and the rest of the crème fraîche. Cool for 3 hours in the fridge. Serve with lemon sauce.
This is a French dessert. On 14th July 1789, the Bastille was stormed. This famous prison contained only 7 prisoners at that time, but the date still became most important for the French Revolution and a big national holiday. Click on culinary calendar for more links between cooking and history.
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