Chocolate for Breakfast
A sweet way to start your day
-Adapted from “Chocolate for Breakfast” by Barbara Passino
Two chocolatey ways to start your morning:
The dark crisp chocolate tortilla provides a textural and flavor contrast to the sweetness of ripe, fresh fruit and sorbet.
1/2 cup flour
1/2 cup sugar
3 tablespoons unsweetened cocoa
2 egg whites
1/4 cup vegetable oil
1/3 cup skim milk
1 -1/2 teaspoons vanilla
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon cinnamon
Place all of the ingredients in a mixing bowl and beat until smooth with an electric mixer. Cover the batter and place it in the refrigerator to chill for at least 2 hours or overnight.
Remove the batter from the refrigerator and allow it to come to room temperature, which will take 20-30 minutes. Heat a small non-stick skillet or crepe pan over medium heat. Pour in a little less than 1/4 cup of batter (I use a long-handled measuring cup as my ladle) and tilt the pan quickly to spread the batter into a 6-inch circle. Once the edges look dry (2 or 3 minutes), loosen the edges with a knife and turn over the tortilla. Cook another minute or two.
Lift the soft hot chocolate tortilla out of the pan with a knife and quickly drape it over a rolling pin. It will become firm and crisp as it cools.
Serve topped with fruit and sorbet.
BANANA CHOCOLATE STRUDEL
Ingredients: (for the strudel)
2 tablespoons butter for the bananas
4 bananas, peeled and split lengthwise
8 sheets of filo dough
1/4 cup melted butter for the filo
1/4 cup brown sugar
1/2 cup chocolate chips
(for the caramel sauce)
2 tablespoons butter
1/2 cup brown sugar
1 tablespoon cognac
Directions: (to make the strudel)
Preheat oven to 400°.
Melt the butter in a skillet over medium heat and gently add the bananas. When the bottom of the banana is golden brown, turn it over and cook the other side.
Place a sheet of filo on your work surface. Brush it with melted butter and top with another sheet. Top that with butter and fold it in half. You should have a 4-layered piece measuring 6″x8″.
Put two halves of grilled banana near the 6″ edge. Sprinkle with a tablespoon of brown sugar and 2 tablespoons of chocolate chips. Roll the bananas in the filo, then tuck in the edges and continue rolling. Place the package seam side down on a greased cookie sheet. Continue with the other three. Brush all four packages with more melted butter.
Bake for 12-14 minutes until they turn golden brown.
Directions: (to make the caramel sauce)
Melt the butter in a small skillet over medium heat. Add the brown sugar and cognac and stir until they’re combined and bubbling.
Place a swirl of caramel sauce on each plate. Make a diagonal cut through the middle of each strudel. Place one half on the caramel sauce and balance the other half on top so that the luscious chocolaty banana filling is visible.