chocolate-raisin kaiserschmarren

kaiserschmarren bruno con uvetta

TOTAL TIME: 30 minutes

MAKES: 4 servings

Based on a famous Austrain dessert, this is bascially a chocolate pancake broken into pieces while frying, gives the pancake additional texture and makes it exceedlingly easy to eat. Served with warm jam, it's a super comforting treat.

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Ingredients

1/3 cup raisins
2 tablespoons rum
2 tablespoons water
2 ounces bittersweet chocolate (55% cocoa), roughly chopped
1 cup whole milk
3/4 cup plus 3 tablespoons unbleached all-purpose flour
2 large eggs, separated
21/2 tablespoons granulated sugar
Fine sea salt
2 tablespoons unsalted butter
Confectioners sugar for dusting
Red currant or other red berry jam for serving

Instructions

Heat oven to 225º. In a small bowl, combine raisins, rum and 2 tablespoons water; set aside.

Fill a medium saucepan with 2 inches water; bring water to a simmer. Put chocolate in a medium heatproof bowl. Set bowl

over (but not touching) the simmering water; stir until chocolate is melted. Remove bowl from heat; set aside.

In a small saucepan, heat milk over medium heat to just a simmer; transfer to a large bowl. Add flour, egg yolks and granulated sugarto warm milk; whisk to combine. Add chocolate, then whisk batter to combine.

Drain raisins, gently squeezing out liquid. In a large bowl, beat egg whites and pinch salt until soft peaks form. Gently but thoroughly fold egg whites and raisins into batter.

In a large nonstick skillet, melt 1 tablespoon butter over medium-high heat; add half of batter, tilting pan to evenly distribute. Reduce heat to low and cook, breaking up pancake with a rubber spatula, until pieces are cooked through and just beginning to crisp, about 7 minutes. Transfer kaiserschmarren to a large platter and place in oven to keep warm. Repeat with remaining butter and batter.

Dust kaiserschmarren with confectioners sugar. Serve warm with jam.

June 2011