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How to make Chocolate ricotta pancakes with hazelnut sauce

Yield = 6
Prep time: 0:20
Cook time: 0:40
Total time: 1:00

Ingredients

  • Melted butter, to grease
  • Double cream, to serve
  • 1 x 100g pkt hazelnuts

Chocolate ricotta pancakes

  • 300g (2 cups) self-raising flour
  • 30g (1/4 cup) cocoa powder
  • 55g (1/4 cup) caster sugar
  • 480g (2 cups) smooth ricotta
  • 375ml (1 1/2 cups) milk
  • 2 eggs, separated

Hazelnut sauce

  • 200g good-quality dark cooking chocolate, coarsely chopped
  • 185ml (3/4 cup) thin cream
  • 1 x 220g ctn Nutella chocolate hazelnut spread
  • 60ml (1/4 cup) Frangelico liqueur

Method

  • Step 1 Preheat oven to 200°C. Spread the hazelnuts over a baking tray. Cook for 10 minutes or until toasted. Remove from oven. Reduce heat to 100°C. Place hazelnuts on a clean tea towel and rub to remove skins. Coarsely chop.
  • Step 2 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 3 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 4 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 5 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 6 Divide the pancakes among serving plates. Top with double cream and drizzle with hazelnut sauce. Sprinkle with hazelnuts to serve.