Recipes
Chocolate, hazelnut and ricotta pancake
Rich chocolate and hazelnuts make an indulgent sweet treat
Rich chocolate and hazelnuts make an indulgent sweet treat
(4 votes)
Cook: 40 Mins
Serves: 12
Price: 25p per serving
Nutritional Information
Each 86g serving contains
Energy
878kj
210kcal
878kj
210kcal
11%
Fat
8.6g
8.6g
Med
12%
12%
Saturates
4.2g
4.2g
Med
21%
21%
Sugars
14.6g
14.6g
High
16%
16%
Salt
0.27g
0.27g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
1021kj/244kcal
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.