This popular recipe, which in many Venezuelan homes is prepared with leftover taps from several days, could not miss its chocolate version.
As in other recipes of ours Venezuelan confectionery, the pancake could not be the exception, and in its traditional elaboration chocolate was added to reinforce its rich flavor.
Although little known, this way of making pancakes seems to be liked by many, and some ways of making it are circulated on the networks.
Chocolates El Rey has its own version that in Puro Chocolate we share below:
300 grams of hard bread
3 cups of milk
1 spoonful of butter
150 gr of El Rey dark chocolate
1 / 2 cup milk
1/2 kilo of sugar
90 grams of butter
135 grams of hard white cheese
1 teaspoon vanilla essence
1/2 cup raisins (optional)
Cut the bread into small pieces and soak them in a container with 3 cups of milk, stirring frequently
Meanwhile, preheat the oven and grease a 30-centimeter-diameter mold with a tablespoon of butter.
In a small saucepan, place the chocolate next to the half cup of milk, bring to a boil and cook until completely melted.
We take the container with the bread and add the eggs, sugar, butter, cheese, vanilla essence and melted chocolate. Mix everything very well until you get a thick dough.
Add the raisins and pour the mixture into the mold. We can also add a few drops of chocolate, to reinforce the flavor of the cake.
We take it to the oven and cook for about 70 minutes over moderate heat, or until it is well browned on top.
Remove it, let it cool and unmold. We can finally bathe it with a chocolate sauce.