Name: Chocolate Ricotta Pancakes With Hazelnut Sauce Recipe
Total time: 60 min
Yield: 6
Cuisine: American

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With easter a week away, you need to get into chocolate training and these chocolate-flavoured pancakes smothered in chocolate-hazelnut sauce should improve your condition in no time. 

How to make Chocolate Ricotta Pancakes With Hazelnut Sauce Recipe

Sarah Hobbs

Crawler

American

<p>With easter a week away, you need to get into chocolate training and these chocolate-flavoured pancakes smothered in chocolate-hazelnut sauce should improve your condition in no time. </p>

Melted butter,  to grease

Double cream,  to serve

1 x pkt hazelnuts

Self-raising flour

Cocoa powder

Caster sugar

Smooth ricotta

Milk

Eggs,  Separated

Good-quality dark cooking chocolate,  coarsely chopped

Thin cream

1 x ctn nutella chocolate hazelnut spread

Preheat oven to 200c. Spread the hazelnuts over a baking tray. Cook for 10 minutes or until toasted. Remove from oven. Reduce heat to 100c. Place hazelnuts on a clean tea towel and rub to remove skins. Coarsely chop.

step 1

Meanwhile, to make the sauce, place chocolate and cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Cook, stirring, until the chocolate melts. Add the nutella and frangelico and stir until heated through. Transfer to a jug. Place plastic wrap directly on the surface of the sauce and set aside until required.

step 2

To make the pancakes, sift the flour and cocoa powder into a bowl. Add sugar and make a well in the centre. Whisk the ricotta, milk and egg yolks together in a bowl. Add the ricotta mixture to the flour mixture, stirring until smooth. Cover and set aside for 20 minutes to rest.

step 3

Use an electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Gently fold the egg whites into the pancake batter.

step 4

Brush a non-stick frying pan with a little of the melted butter to lightly grease and heat over medium heat. Pour two 60ml (1/4-cup) quantities of batter into the pan, allowing room for spreading. Cook for 1-2 minutes or until bubbles appear on surface and pancakes are golden underneath. Turn and cook for a further 1 minute or until golden. Transfer to a heatproof plate and loosely cover with foil. Place in oven to keep warm. Repeat, in 8 more batches, with remaining melted butter and batter, reheating the pan between batches.

step 5

Divide the pancakes among serving plates. Top with double cream and drizzle with hazelnut sauce. Sprinkle with hazelnuts to serve.

step 6

Taste