Chocolate Dorayaki

Name: Chocolate Dorayaki
Yield: 8 servings
Cuisine: American
Ingredients: 2 large Eggs; 80 grams Sugar; 1 tbsp Honey; 1 tbsp Mirin; 100 grams ◎Cake flour; 20 grams ◎Rice flour; 20 grams ◎ Unsweetened cocoa powder; 1/2 tsp ●Baking soda; 1/2 tbsp ●Water; 2 tbsp Milk; 1 tiny bit Vegetable oil; 1/3 of the recipe ■Chocolate custard (Use "Koyukki"'s:; 1 bar - 60 grams Chocolate bar; 1 tbsp each Cake flour and cornstarch; 1 heaping tablespoon Sugar; 1 Egg; 200 ml Milk; 1 dash Vanilla essence; 1 Liqueur; 5 grams Butter; 30 grams Chocolate; 100 ml Whipped cream (vegetable based or regular); 1 tsp Cacao liqueur

cookpad.japan @cookpad_jp

I copied something like this that I bought at a convenience store.
The triple-chocolate threat will defeat you chocolate lovers!

If the batter is too thick, adjust by adding milk. Start by adding 1 tablespoon. You can cook the pancakes in a frying pan or on a griddle, but be sure to cook it over very low heat. The dorayaki is not that sweet. Recipe by Risoa 51

I copied something like this that I bought at a convenience store.
The triple-chocolate threat will defeat you chocolate lovers!

cookpad.japan @cookpad_jp

I copied something like this that I bought at a convenience store.
The triple-chocolate threat will defeat you chocolate lovers!

Saved

Ingredients

8 servings

The dorayaki pancakes:
2 largeEggs
80 gramsSugar
1 tbspHoney
1 tbspMirin
100 grams◎Cake flour
20 grams◎Rice flour
20 grams◎ Unsweetened cocoa powder
1/2 tsp●Baking soda
1/2 tbsp●Water
2 tbspMilk
1tiny bit Vegetable oil
1/3of the recipe ■Chocolate custard (Use "Koyukki"'s:
1bar - 60 grams Chocolate bar
1 tbspeach Cake flour and cornstarch
1heaping tablespoon Sugar
1Egg
200 mlMilk
1 dashVanilla essence
1Liqueur
5 gramsButter
Chocolate whipped cream:
30 gramsChocolate
100 mlWhipped cream (vegetable based or regular)
1 tspCacao liqueur

Saved

Steps

1

Bring the eggs to room temperature. Sift the ◎ cocoa powder with a tea strainer before adding to the other flours; sift the flours together. Dissolve the ● baking soda in water.
2

Beat the eggs in a bowl. Add the sugar in two batches while beating with a handheld mixer. Add the honey and mirin while beating, and continue to beat until the batter is thick and creamy.
3

Keep beating until the batter forms a thick ribbon that remains on the surface of the batter for a while when your whisk is lifted. Add the ● baking soda combination and mix in well.
4

Add the sifted ◎ flours and fold them in, trying not to overmix. Change to using a rubber spatula, add 2 tablespoons of milk and mix quickly. (See Helpful Hints)
5

Cover the batter with plastic wrap, and rest in the refrigerator for 30 minutes. Make the chocolate custard filling in the meantime. See. Chill when it's done.
https://cookpad.wasmer.app/us/recipes/143895-chocolate-custard-cream

Chocolate Custard Cream
6

Heat a frying pan over low heat, add just a tiny bit of oil, and wipe out any excess with kitchen towels. Pour in the batter to about an 8-10 cm diameter pancake and cook.
7

The heat should be very low. Cover with a lid and cook for 1-2 minutes. When the top of the pancake forms air bubbles, turn it over and cook on the other side for about 20-30 seconds. Take out the pancake.
8

Cover the cooked pancakes immediately
9

Make the chocolate whipped cream. Put the chopped up chocolate in a bowl, add 2 tablespoons of cream and microwave for 20 to 30 seconds to melt the chocolate.
10

Add the chocolate liqueur to the Step 9 mixture and mix well. Leave to cool down.
11

Whip up the remaining heavy cream in a bowl until it's very thick. Add the cooled down mixture from Step 10, and the chocolate whipped cream is done. Put it into a piping bag ready to go.
12

Assemble the dorayaki. Pipe out some of the whipped cream onto a pancake, and put some custard cream in the middle. Cover with another pancake.
13

Cut a shaped hole in a piece of paper, place the paper on top of a dorayaki and dust with powdered sugar for a cute finish.