Total Time
45mins
Prep 45 mins
Cook 0 mins

This is a recipie from epicurious.com on their website, from Gourmet magazine.

Ingredients Nutrition

Directions

  1. Make sauce:.
  2. Bring cream to a boil in a 1-quart saucepan, then pour hot cream over chocolate in a bowl, gently whisking until smooth. Keep warm or at room temperature.
  3. Make griddle cakes:.
  4. Sift together cocoa, flour, sugar, baking soda, and salt into a large bowl, then whisk in eggs, yolk, buttermilk, oil, and vanilla until combined well.
  5. Heat a griddle or nonstick skillet over moderately low heat and lightly coat with butter.
  6. Working in batches of 2 or 3, pour 1/4 cup batter per cake onto hot griddle and cook until bubbles appear on surface, 1 to 2 minutes. Flip cakes with a large spatula and cook until tops spring back when pressed gently, about 1 minute more. Transfer to a plate and loosely cover with foil to keep warm. Add 1/2 teaspoon butter to griddle between batches.
  7. Serve cakes in stacks, topped with chocolate sauce.
  8. Gourmet, January 2004.