Chocolate Pumpkin Seed Pancake with Honey Cream and Apple Roast

For the chocolate-pumpkin seed pancake with honey cream and apple roast, first prepare the chocolate dough.

For this, stir the eggs with sugar until creamy. Mix flour and baking powder with cocoa and pumpkin seeds and gradually stir into the egg mixture. Mix water with pumpkin seed oil and stir into the batter. Pour into a buttered mold and bake in a preheated oven at 170 ° C for about 50 minutes. Let cool and crumble.

For the Schmarren, mix the chocolate cake crumbs well with rum, milk, egg yolks, cinnamon powder, chopped pumpkin seeds and whipped cream. Beat egg whites with sugar and lemon juice until stiff peaks form and carefully fold into the mixture.

In an ovenproof frying pan, caramelize the sugar over low heat. Add liquid butter and pour the Schmarrenteig on top. Sprinkle with pumpkin seeds and bake in a preheated oven at 190 °C for about 15 minutes.

For the apple roast, stew coarse apple cubes with wine, lemon juice and the spices until soft. Strain through a sieve. Briefly sauté small apple cubes in some melted butter, extinguish with apple schnapps and mix with the apple puree.

For the honey cream, whip the cream until stiff and carefully fold in the honey and cinnamon. Refrigerate.

When serving, place a portion of Schmarren in the center of each warmed plate and alternate apple roast and honey cream evenly all around. If desired, dust lightly with powdered sugar and serve the chocolate-pumpkin seed pancake with a topping.

Preparation Tip:

The chocolate-pumpkin seed pancake with honey cream and apple roaster can also be prepared without alcohol. Just use mineral water instead of rum for the dough and apple or grape juice for the apple roster.

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