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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 cup heavy cream |
7 ounces fine-quality bittersweet chocolate, finely chopped (not unsweetened) |
1/2 cup dutch-process unsweetened cocoa powder |
1 1/4 cups all-purpose flour |
1 cup sugar |
1/2 teaspoon baking soda |
1/8 teaspoon salt |
2 whole large eggs |
1 large egg yolk |
3/4 cup well-shaken buttermilk |
1/4 cup vegetable oil |
1 teaspoon vanilla |
unsalted butter, for greasing griddle |
Directions:
1. Make sauce:.
2. Bring cream to a boil in a 1-quart saucepan, then pour hot cream over chocolate in a bowl, gently whisking until smooth. Keep warm or at room temperature.
3. Make griddle cakes:.
4. Sift together cocoa, flour, sugar, baking soda, and salt into a large bowl, then whisk in eggs, yolk, buttermilk, oil, and vanilla until combined well.
5. Heat a griddle or nonstick skillet over moderately low heat and lightly coat with butter.
6. Working in batches of 2 or 3, pour 1/4 cup batter per cake onto hot griddle and cook until bubbles appear on surface, 1 to 2 minutes. Flip cakes with a large spatula and cook until tops spring back when pressed gently, about 1 minute more. Transfer to a plate and loosely cover with foil to keep warm. Add 1/2 teaspoon butter to griddle between batches.
7. Serve cakes in stacks, topped with chocolate sauce.
8. Gourmet, January 2004.
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