It was the Chandeleur not that long ago but I wanted to make something a bit different than just plain individual pancakes. I had seen a recipe for pancake cake on my friend Carine’s blog Chic Chic Choc…olat, which gave me all the inspiration I needed to make a truly beautiful dessert!
Source: adapted from Chic chic choc…olat recipe
100g Hazelnut paste
100g dark chocolate
10g unsalted butter
15g cocoa powder
150g icing sugar
- Make the pancake batter as per the recipe to which you can add 1 tbsp rhum, 1 tsp vanilla extract and 1 tbsp sugar.
- Leave to rest at least 30 minutes before using.
- Make the pancakes (I got about 10) and leave them to cool on a plate.
- Make the hazelnut paste and take out 100g. Keep the rest in a jar and use it to make lovely nutella!
- Melt 100g dark chocolate in the Thermomix by first chopping it 6 sec/speed 6, then melting 3 min/50C/speed 2.
- Add the 100g hazelnut paste and mix 20 sec/speed 3. You now have Gianduja.
- Take one pancake and place on a serving plate.
- Spread with some of the hazelnut and chocolate mixture, then place another pancake on top and so on until there is no more pancake.
- Clean the TM bowl and place butter and milk into it. Cook 2 min/80 C/speed 2.
- Add sugar and cocoa and blend for 25 sec/speed 4.
- Pour over the pancake cake and leave to set in the fridge for 2 hours before serving.
Yesterday I gave you the recipe for Hazelnut paste so today, here is an application for it. These yummy Italian biscuits, which name can be translated by “Lady’s kiss”, are filled with amazing home-made Gianduja. It’s very easy to make and yet they look impressive. Perfect with a nice cup of espresso!
Source: Ottoki, who adapted for Thermomix a recipe from La cuisine de Bernard
For about 30 to 40 Baci di Dama
150g plain flour
150g unsalted butter, softened
75g ground almonds
75g ground hazelnuts
200g Hazelnut paste
100g dark chocolate
- Preheat the oven at 150C
- Mix the butter, sugar and ground nuts in the TM bowl for 20 sec/speed 4. Check through the hole in the lid and stop as soon at the mix is combined.
- Sieve the flour and add to the bowl and mix for 15 sec/speed 3. Note: you can also use a stand mixer to do steps 2 and 3 and mix at speed 2 with the flat beater.
- Take out 1 tsp of the mix (it should be the consistency of soft dough) and roll between your palm to make a walnut size ball.
- Place on the baking tray lined with parchment paper and flatten lightly with you fingers. Repeat until all the dough is used up.
- Bake for 20 to 25 minutes. Leave to cool before filling with Gianduja.
- To make the Gianduja: melt the chocolate in the TM for 3 to 4 minutes/50C/speed 1.
- Add 200g of hazelnut paste and mix 10 sec/speed 3 until combined.
- Wait until the Gianduja has thickened (while cooling down it will be easier to fill the biscuits but don’t wait too long or it will be too hard to apply).
- They keep really well in an airtight container.