Ingredients

  • ¼ cup butter
  • 1 tablespoon granulated sugar
  • 4 eggs, separated
  • Pinch of salt
  • ½ cup milk
  • 3 tablespoons flour
  • ¼ cup heavy cream
  • Clarified butter for cooking pancakes
  • ¼ cup vanilla sugar
  • 1 cup grated semisweet chocolate
  • 1 cup thick jam

Method

  1. Whip together well the butter, granulated sugar, egg yolks and salt. Little by little add the milk and then the flour. Be sure to whip the mixture until it is very smooth. Finally, add heavy cream and let the batter rest for 1 hour.
  2. Beat egg whites till peaks form, then fold them into the batter. Preheat oven to 350°F.
  3. Place a little clarified butter in an 8-inch frying pan or a special black pancake pan, and heat it. With a ladle dip out about ½ cup of the batter and pour in onto the hot pan. With a circular motion swirl the batter so it covers bottom of the pan. Adjust the amount of batter to conform to the size of your frying pan. Fry the pancakes slowly, but only on one side.
  4. Slide the pancake, cooked side down, into an 8-inch torte pan (heatproof glass, metal or ceramic). Sprinkle it with vanilla sugar and grated chocolate. You can also add jam. Also you can alternate chocolate and jam with each layer, or use only one or the other.
  5. When the second pancake is done, slide it on top of the other so the two uncooked surfaces will be facing. Sprinkle with more vanilla sugar and chocolate and/or jam.
  6. Continue to cook the pancakes until you get to the last one. Cook the last pancake on both sides, and use it as a cover.
  7. Place the dish in the preheated oven for 10 to 15 minutes.
  8. When serving, cut the torte like a cake.

Variation

I. Use ground walnuts or roasted ground almonds in the filling.

II. Top the torte with a meringue: Whip 2 egg whites and 2 tablespoons sugar until very stiff. Cover the top pancake with this meringue. Pipe it on with a pastry tube, or spread on with a knife. Bake in a preheated 300°F. oven for 10 to 15 minutes, or until golden brown.

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