Japanese Soufflé Pancakes with Dark Chocolate Sauce

Instructions

1. Step 1

   Heat the heavy cream in the small saucepan over low heat until steaming. Remove from the heat, add the dark chocolate, and let it stand for 2 minutes; add the butter and whisk until smooth.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 gr Dark Chocolate, 60.0 ml Heavy Cream, 7.0 gr Unsalted Butter

   Cookware: small saucepan, whisk

2. Step 2

   Separate the eggs, placing the yolks and whites in two clean mixing bowls.

   Ingredients used: 2.0 piece Egg

   Cookware: mixing bowl

3. Step 3

   Sift the cake flour, baking powder, and salt together.

   Ingredients used: 2.0 gr Baking Powder, 60.0 gr Flour, 1.0 gr Salt

   Cookware: fine mesh sieve, mixing bowl

4. Step 4

   Whisk the milk and vanilla extract into the egg yolks until evenly combined.

   Ingredients used: 2.0 ml Vanilla Extract, 45.0 ml Whole Milk

   Cookware: mixing bowl, whisk

5. Step 5

   Add the sifted dry mixture to the yolk mixture and whisk just until smooth.

   Cookware: mixing bowl, whisk

6. Step 6

   Add the lemon juice to the egg whites and beat with the electric mixer until foamy. Gradually add the sugar and continue beating until firm, glossy peaks form.

   Timer: 4 min (fixed)

   Ingredients used: 30.0 gr Granulated Sugar, 2.0 ml Lemon Juice

   Cookware: electric mixer, mixing bowl

7. Step 7

   Fold one-third of the meringue into the yolk batter, then gently fold in the remainder until no large white streaks remain.

   Cookware: mixing bowl, Silicone spatula

8. Step 8

   Heat the nonstick skillet over low heat. Grease the skillet and ring molds with the vegetable oil, arrange the molds in the skillet, and divide the batter among them. Pour 1 tbsp (15 ml) water into the open area of the skillet, cover, and cook for 7 minutes.

   Timer: 7 min (fixed)

   Ingredients used: 5.0 ml Vegetable Oil, 15.0 gr Water

   Cookware: nonstick skillet, Ring molds, skillet lid

9. Step 9

   Uncover and carefully turn the molds with the wide spatula. Add the remaining 1 tbsp (15 ml) water outside the molds, cover, and cook until the pancakes are set and reach 74°C in the center.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 gr Water

   Cookware: nonstick skillet, Ring molds, skillet lid, Wide spatula

10. Step 10

    Remove the pancakes from the skillet, release them carefully from the molds, and serve immediately with the warm dark chocolate sauce.

    Cookware: Ring molds, Wide spatula