Crunchy Cinnamon Æbleskiver with Dark Chocolate Dipping Sauce
A recipe for Crunchy Cinnamon Æbleskiver with Dark Chocolate Dipping Sauce! These Danish-style round pancakes are cooked until golden and fluffy, then coated in cinnamon sugar.
Servings 14 Æbleskiver
Ingredients
Dark Chocolate Sauce:
- 2/3 cup (160 milliliters) evaporated milk
- 6 ounces (170 grams) dark chocolate
- 1/4 cup (55 grams) butter cubed
- 1/2 teaspoon ground cinnamon
- 2/3 cup (130 grams) raw sugar
Æbleskiver:
- 1 1/2 cups (210 grams) all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup (50 grams) raw sugar
- 1 teaspoon ground cinnamon
- 1 large egg
- 1 1/4 cups (300 milliliters) milk
- 1/2 teaspoon vanilla extract
- 3/4 cup (165 grams) melted butter divided, plus more for the pan
Topping:
- 1/2 cup (100 grams) raw sugar
- 2 tablespoons ground cinnamon
Instructions
To make the dark chocolate sauce:
- In a saucepan over medium-low heat, bring the evaporated milk to a simmer.
- Remove from the heat and add the chocolate, butter, cinnamon, and raw sugar and stir until melted.
- Return the pan to medium-low heat and bring the mixture to a low boil.
- Decrease the heat to low and simmer, stirring constantly, for 5 minutes.
- Remove from the heat. Let cool slightly before serving.
To make the æbleskiver:
- In a large bowl, combine the flour, baking powder, salt, raw sugar, and cinnamon and mix well. Set aside.
- In another bowl, mix together the egg, milk, vanilla, and 1/4 cup (55 grams) of the melted butter.
- Pour the mixture over the dry ingredients and whisk quickly until just combined. Try not to stir the batter again after this.
- Heat the æbleskiver pan over low to medium heat with 1/2 to 1 teaspoon of butter in each cavity.
- Using an ice cream scoop or a spoon, fill each cavity almost to the top.
- Cook until a crust forms on the batter. Using a thin wooden skewer, turn the æbleskiver 90˚, letting the batter spill over. Once a skin has formed, the æbleskiver will turn easily.
- Turn again in a different direction and then a last time to close up the sphere. Spin the æbleskiver around until evenly golden brown and a toothpick inserted into it comes out mostly clean.
- Serve right away or keep the æbleskiver warm in a 200˚F (100˚C) oven.
To serve:
- In a small bowl, mix together the raw sugar and cinnamon.
- Brush the warm æbleskiver with the remaining 1/2 cup (110 grams) of the melted butter and roll each one in the sugar and cinnamon mixture.
- Serve with the chocolate dipping sauce on the side.