#ebelskiver

Mexicano Chocolate Ebelskivers (Aebleskivers)

Mexicano Chocolate Ebelskivers (Aebleskivers) Author: Susan S. Bradley Serves: 18-20, 2¼-inch diameter, ebelskivers As much as I love traditional ebelskivers for breakfast or as an afternoon snack, chocolate takes them to another, more dessert-like, dimension. Ingredients

1 cup King Arthur unbleached, all-purpose flour

¼ cup natural process, unsweetened cocoa powder 2 teaspoons baking powder

¾ teaspoon ground cardamom

½ teaspoon ancho chile powder

½ teaspoon fine sea salt

¼ teaspoon cayenne chile powder (or ¾ teaspoon if you can handle the heat)

2 large eggs, lightly beaten (or 2 large egg yolks, lightly beaten and 2 large egg whites, whipped to soft peaks)

¼ cup sugar

1 cup milk (whole or 2%)

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract (Mexican or Tahitian vanilla if available)

2 tablespoons unsalted butter, melted (for cooking)

Filling Option

Burnt Caramel, cool (about the texture of peanut butter)

Garnish Options

powdered sugar in a shaker

Burnt Caramel, warmed and then thinned with a little water

Instructions

In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and salt.

In a small mixing bowl lightly whisk together the whole eggs (or egg yolks only) and sugar. Then whisk in the milk, melted butter, and vanilla.

If using egg yolks only in Step 2, put the remaining egg whites into a mixing bowl and using a large whisk, whip until soft peaks form. Reserve.

Pour the wet ingredients over the dry ingredients and fold just to incorporate.

If you whipped the egg whites, using a rubber spatula, gently fold the whites into the batter in two additions.

Coat each well of an ebelskiver pan with melted butter.

Over medium heat, fill each well with batter to almost half full if using a filling or almost to the top if not.

If using a filling, spoon a small dollop on top of the uncooked batter and then fill each well with batter almost to the top.

Cook for 1-2 minutes, depending on how many turns you plan to use (less time for more turns).

Using two long wooden skewers, on opposite sides of the ebelskiver, turn each ebelskiver over (either 1 full turn or 3-4 partial turns), allowing the uncooked batter to flow out.

Lift the cooked ebelskivers from the pan with two forks and arrange on a serving platter.

Repeat with the remaining batter.

When all ebelskivers are cooked, dust with powdered sugar and, if desired, serve with caramel sauce.

Notes EQUIPMENT NOTE An ebelskiver pan is required to get the customary oval or round shape.[br][br]TECHNIQUE NOTE There are two options here for incorporating the eggs: incorporate the whole eggs; or separate the egg yolks from the egg whites, incorporate the egg yolks, and then incorporate the whipped egg whites. The first method is super easy. The second method produces a slightly lighter ebelskiver.