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Chelsea Winter's Hotcakes with Gooey Chocolate Sauce

Chelsea Winter's Hotcakes with Gooey Chocolate Sauce

With  Woman's Day

Makes about 15  
preparation 10 minutes (plus resting time) 
cooking 20 minutes

150g good-quality dark eating chocolate
300ml cream
whipped cream, chocolate shavings to serve

2 cups plain flour
2 1/2 teaspoons baking powder
pinch of salt
3 free-range eggs, separated
1/4 cup caster sugar
2 1/4 cups whole milk
1 teaspoon pure vanilla extract or paste

1.SAUCE. Add chocolate and liquid cream to a heatproof bowl over a pot of simmering water, then stir until melted. Remove from heat and let it come to warm or room temperature.

2.HOTCAKES. Sift flour, baking powder and salt into a bowl.

3. Beat egg yolks and sugar together until thick and pale.

4. Make a well in the flour mixture and add egg-yolk mixture, milk and vanilla. Whisk in the centre of the bowl until
all the flour comes in from the sides and the mixture is smooth. If you have time, cover and
leave to sit for 30 minutes.

5. Whisk egg whites to form soft peaks and fold through the batter.

6. Heat a large (preferably non-stick) frying pan over medium-low heat. Don't let it get too hot - to test, flick a few drops of water in the pan. The drops should dance when it's ready.
If your pan is a really good non-stick one, you needn't worry about butter - you get a more even surface. Otherwise, add 2 teaspoons of butter to pan, then add almost a ladle of batter to make a practice hotcake about the size of a side plate (the first one never works). After that, try using no butter at all.

7. Cook for a minute or so until bubbles form and pop on the surface, then flip with a metal turner and leave until cooked right through. It should be golden on both sides, not dark brown.

8. Serve with chocolate sauce, whipped cream and chocolate shavings. Berries would be a nice addition too.