Rolled Gnocchi with Porcini Mushrooms, Caramelised Onions and Crispy Sage by Laura Cassai
This dish will always be connected to my fondest memories of Marco Pierre White. I was fortunate ...
1/3 cup granulated sugar
1/3 cup cocoa powder
1/3 cup light-brown sugar
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup milk
1/2 cup low-fat buttermilk
2 large eggs
3 1/2 Tbs vegetable oil
1 1/2 tsp vanilla extract
Butter for skillet, if needed
220g chocolate chips
1 cup heavy cream
Pre-heat a skillet or electric griddle to 180 C.
In a mixing bowl whisk together granulated sugar and cocoa until well combined. Stir in light-brown sugar followed flour, baking soda and salt. Make a well in center of dry mixture and set aside.
In a separate mixing bowl whisk together milk, buttermilk, eggs, vegetable oil and vanilla. Pour wet mixture into dry mixture and whisk to blend (don't overmix, batter should still have some lumps).
Butter griddle or skillet if necessary. Pour batter onto pre-heated griddle 1/4 cup at a time and slightly spread batter in a circular form outward (so the centres aren't so much thicker than edges) and allow to cook until bubbles begin to appear on the surface - about 1 minute.
Then carefully flip to pancake to opposite side and cook until done. Serve warm topped with chocolate sauce and strawberries.
Place chocolate chips in a medium heat proof bowl. Bring heavy cream just to a gentle boil in a small saucepan over medium heat.
Pour hot cream over chocolate chips and stir until chocolate has melted. Note that chocolate sauce will thicken as it cools.