Salad of buckwheat chocolate sauce by Laurent Mariotte
- Total time
- 1 h 30
- servings
- 8 servings
- Dish type
- Dessert
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Prep
30 min
Cook
1 h
Total time
1 h 30
Ingredients
Ingredients
- 200 200 buckwheat flour
- 50 50 wheat flour
- 3 3 eggs
- 50 g 50 g blond sugar
- 1 pincée 1 pinches of fine grey salt
- 50 cl 50 cl of beer
- 50 g 50 g butter
- 25 cl 25 cl of water
- 20 cl 20 cl of water
- 60 g 60 g blond sugar
- 20 g 20 g cocoa
- 180 g 180 g chocolate
- 2 c. à soupe 2 tablespoons of kasha
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Method
- 1
In a saucepan, combine the chocolate sauce ingredients and heat over very low heat for 30 min, stirring frequently.
- 2
In another bowl, mix the flours, sugar and the pinch of salt. Make a well and add the beer. Break the eggs in and mix. Finish by adding water.
- 3
Let stand at least 1/2h.
- 4
Heat a frying pan and lightly grease it with a wet paper of cooking oil. Pour a layer of pancake dough and cover the surface of the pan. Cook two minutes per side.
- 5
Once the cakes are cooled, cover them one by one with a little chocolate sauce and fold in four.
- 6
In a bowl, pour the rest of the chocolate sauce and sprinkle with crushed grilled buckwheat.
Source : marmiton
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