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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Breakfast for chocolate lovers Ingredients:
4 ounces bittersweet chocolate, coarsely chopped |
8 tablespoons unsalted butter, cut into chunks |
2 tablespoons unsalted butter, at room temperature |
2 large eggs |
2 large egg yolks |
2 tablespoons sugar, plus |
2 teaspoons sugar |
5 tablespoons all-purpose flour |
Directions:
1. Melt the chocolate and 8 Tbsp butter in the top of a double boiler or in a heatproof bowl over a saucepan of barely simmering water, stirring occasionally until smooth. Remove from the heat.
2. Whisk together the eggs, egg yolks and sugar in a large bowl until well mixed. Whisk in the melted chocolate and butter. Sift the flour over the top and fold it inches.
3. Melt 1 Tbsp butter over low heat in a large nonstick sauté pan. Drop a heaping Tbsp of batter into the pan and cook for 2 minutes, then turn and cook on the other side. Transfer the pancake to a plate. Repeat with remaining batter, adding more butter to the pan as necessary.
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