Submitted by Kristin Grender
Original Recipe from Weldon Owen
12 ounces (375 g) bittersweet chocolate, coarsely chopped
1 cup (5 oz/155 g) all –purpose flour
1 ½ teaspoons sugar
½ teaspoon baking powder
¼ teaspoon salt
2 large eggs, separated
1 cup (8fl ox/250 ml) whole milk
3 tablespoons unsalted butter, melted and slightly cooled
½ teaspoon pure vanilla extract
Place the chocolate in the top pan of a double broiler or a heatproof bowl and place over, but not touching, a pan of boiling water. Stir the chocolate until melted and smooth. Remove from the heat and set aside to cool.
Preheat the oven to 200 degrees F (95 degrees C)
In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a small bowl, lightly whisk the egg yolks, then whisk in the milk, 2 tablespoons of the melted butter, half of the cooled melted chocolate, and the vanilla extract. Add the yolk mixture to the flour mixture and, using a wooden spoon, stir until well blended. The batter will be lumpy.
In a clean bowl, using an electric mixer on a high speed, beat the egg whites until stiff, but not dry, peaks form. Using a rubber spatula, fold about one-third of the egg whites into the batter to lighten it, and then fold in the rest just until no white streaks remain.
Brush the wells of the ebelskiver pan with some of the remaining melted butter and place over medium heat. When the butter starts to bubble, add about 1 tablespoon batter to each well. Working quickly, carefully spoon about 1 teaspoon of the melted chocolate in to the center of each pancake. Top each with another 1 tablespoon batter.
Cool until the bottoms of the pancakes are lightly browned and crisp, 3-5 minutes. Use 2 short wooden skewers to turn all the pancakes and cook until lightly browned on the second sie, about 3 minutes longer.
Transfer the finished pancakes to a platter and keep warm in the oven while you repeat to make 2 more batches. Serve right away. When finished, sprinkle with chocolate shavings (1/3 cup), cocoa powder (1/4 cup) and confectioners’ sugar (1/4 cup).