Chocolate-Raspberry Aebleskiver

By hazelljbmh

Ingredients

• 2 Tbsp. butter plus butter to grease aebleskiver pan
• 2 eggs
• 1 Tbsp. sugar
• 2 cups flour
• 1 tsp. baking powder
• 1/3 cup cocoa powder
• 1 1/2 cups milk
• 2/3 cup raspberry jam

Details

Servings 28
Adapted from scandinavianfood.about.com

Preparation

Step 1

Heat an aebleskiver pan on a medium burner to the point where butter sizzles on the surface.

Separate the eggs and beat the egg whites until soft peaks form. Whisk egg yolks and sugar together until creamy. Sift together the flour, baking powder, and cocoa powder; gradually stir flour and milk into the egg mixture, alternating with each 1/2-cup addition. Very lightly fold the beaten egg whites into batter, just until they are incorporated.

Place 1/8 tsp. butter into each well to grease, using a pastry brush to coat the surface of the wells entirely.

Spoon batter into each well, filling halfway. Carefully spoon a scant teaspoon of raspberry jam into the middle of each aebleskiver, then cover with more batter to the top of the well. Allow to cook just until the edges of each "pancake" begin to brown and pull away from the sides of the wells.

Lightly run a skewer or (in the traditional fashion) a knitting needle around the edge of each ball to loosen, and then insert it into the middle of each one and pull it up in a quarter-turn.

Allow them to bake for a second or two before inserting the skewer into the side of each ball and pulling it up in a second quarter-turn.

Let bake for another second, the insert the skewer into the center of each, pull it up out of the well, then flip it entirely over. Bake for 1 minute, until brown, then flip it entirely over one last time. Cook for 1 minute more.

Remove the aebleskiver from the pan, and allow to cool at least 15 minutes before serving (the filling, like McDonald's apple pies, will be hot.