Salad of buckwheat chocolate sauce by Laurent Mariotte

Ingredients

For 8 servings

• •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

Method

1. 1.In a saucepan, combine the chocolate sauce ingredients and heat over very low heat for 30 min, stirring frequently.
2. 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. 3.Let stand at least 1/2h.
4. 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. 5.Once the cakes are cooled, cover them one by one with a little chocolate sauce and fold in four.
6. 6.In a bowl, pour the rest of the chocolate sauce and sprinkle with crushed grilled buckwheat.