Recipes
Recipes

Chocolate, hazelnut and ricotta pancake

Rich chocolate and hazelnuts make an indulgent sweet treat

Rich chocolate and hazelnuts make an indulgent sweet treat

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(4 votes)
Cooking Time

Cook: 40 Mins

Cooking Time

Serves: 12

Cooking Time

Price: 25p per serving

Nutritional Information

Each 86g serving contains

Energy
878kj
210kcal
11%
Fat
8.6g
Med
12%
Saturates
4.2g
Med
21%
Sugars
14.6g
Med
16%
Salt
0.27g
Med
5%
of your reference intake.
Typical energy values per 100g:
1021kj/244kcal

Ingredients

100g dark chocolate (minimum 70% cocoa), chopped

250g ricotta

150ml semi-skimmed milk

3 eggs, separated

150g plain flour

50g cocoa powder

3tbsp light brown sugar

1tsp baking powder

20g hazelnuts, roughly chopped

1tsp vanilla bean paste

1tbsp icing sugar

3tbsp golden syrup

Method

1
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20cm x 30cm baking tray.
2
Melt half the chocolate in a heatproof bowl over a pan of simmering water. Cool slightly.
3
Whisk together half the ricotta, the milk, egg yolks, flour, cocoa, sugar and baking powder until smooth.
4
In another bowl, whisk the egg whites until medium peaks form.
5
Stir a third of the egg whites into the batter to loosen it, then gently fold in the remaining egg whites. Mix in the remaining chocolate and half the hazelnuts. Pour the batter into the baking tray, tilting it into the corners.
6
Drizzle the melted chocolate over the pancake batter and sprinkle with the remaining hazelnuts. Bake on the middle shelf of the oven for 20-25 mins until risen and a skewer comes out cleanly when inserted in the middle. Cool slightly, then cut into 12 squares.
7
Mix the remaining ricotta with the vanilla paste and icing sugar. Serve alongside the pancake squares with the golden syrup to drizzle over.