Pancakes
easy
90 mins
90 mins
Ingredients
- 300 g Dark chocolate coating
- 200 g soft butter or margarine
- 225 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 4 Eggs (size M)
- 300 g Flour
- 50 g Cornstarch
- 3 deleted Tsp Baking Powder
- 60 ml dry white wine
- 1 coated Tsp Christmas stollen spice
- 30 g flaked almonds
- 20 g Coconut oil
- 7-10 Tbsp Star anise and cinnamon stick
- 1 TABLESPOON Icing sugar
- 7-10 Tbsp Fat and flour
Directions
- 1
Finely chop 75 g chocolate coating. Melt over a warm water bath. Cream fat, sugar, vanillin sugar and salt. Stir in the eggs one after the other. Mix flour, starch and baking powder, stir into the fat-egg mixture.
- 2
Halve the dough. Stir the white wine into one half and the liquid chocolate and spice into the other half. Pour the dough alternately into a greased, floured box form (25 cm long; 1.75 litres capacity). Using a fork, pull once spirally through the dough, smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 50-60 minutes. Leave to cool in the mould for 10 minutes. Turn out onto a cake rack and let cool off. Roast the almonds in a pan without fat until golden brown, take them out and let them cool down. Finely chop 225 g chocolate coating, melt with coconut oil over a warm water bath. Cover the cake with it.
- 3
Leave to cool in the mould for 10 minutes. Turn out onto a cake rack and let cool off. Roast the almonds in a pan without fat until golden brown, take them out and let them cool down. Finely chop 225 g chocolate coating, melt with coconut oil over a warm water bath. Cover the cake with it. Sprinkle with the flaked almonds and leave to dry. Decorate with star anise and cinnamon stick and dust with icing sugar
- 4
waiting time approx. 2 1/4 hours
Nutrition Facts
300 kcal
33 g
17 g
4 g
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