• Prep Time 15 (up to 20) minutes
  • Cook Time 10 (up to 55) minutes
  • Serving For 12-27 people
  • Difficulty Normal

Recipe Description

The ‘Better ‘Choco-late’ than never’ recipe series:

Chocolate Stuffed Pancake – fluffy and filled with some warm, melted chocolate, a sure way to start off the weekend.

Super Moist Chocolate Cake – a simple cake with chocolate ganache would be the perfect cake for a celebrative month.

Chocolate Nut Butter Spread – it’s easy to spread and very similar to Nutella with lesser fat & sugar makes it a healthier version.

Recipe Ingredient

  • For Chocolate Stuffed Pancake:
  • 1 box Dr. Oetker Nona Pancakes Buttermilk
  • 30 ml Vegetable Oil
  • 300 ml Water
  • 1 Egg (Large)
  • Filing:
  • 200 g Dr. Oetker Nona Cooking Chocolate
  • For Super Moist Chocolate Cake:
  • 1 box Dr. Oetker Nona Luxury Moist Cake Chocolate
  • 150 ml Oil
  • 100 ml Water
  • 3 Eggs (Large)
  • Chocolate Ganache:
  • 400 g Dr. Oetker Nona Cooking Chocolate
  • 200 g Dr. Oetker Nona White Cooking Chocolate
  • 400 ml Whipping Cream (room temperature)
  • For Chocolate Nut Butter Spread:
  • 150ml water
  • 180g ground hazelnuts
  • Additional Water: 100ml water
  • 565g chocolate malted milk powder (eg. Milo or Ovaltine)
  • 1tsp vanilla extract


    For Chocolate Stuffed Pancake:
  1. Melt the cooking chocolate with a microwave oven or “double boil”. Spoon the melted cooking chocolate into a lined baking tray and freeze for 15 minutes.
  2. Preheat a crepe pan and set it to the lowest heat.
  3. Mix Dr. Oetker Nona Pancake Buttermilk with vegetable oil, water and egg. Stir well.
  4. Pour ¼ cup of batter into the pan and place a bar of frozen chocolate in the middle. Top with a bit less than ¼ cup of batter to cover the chocolate. When the bubbles at the edge of the batter pop and a hole are left which does not immediately close up, flip the cake gently.
  5. Cook the other side for 1 ½ minute or until golden. Serve hot.
  6. For Super Moist Chocolate Cake:
  7. Bake: Preheat oven to 180°C. Place Dr. Oetker Nona Luxury Moist Cake Chocolate, water and eggs in a mixing bowl. Mix at high speed for 3 minutes.
  8. Add in vegetable oil and mix at low speed for 1 minute or until the batter is light and fluffy. Pour batter in a greased 20 cm round baking pan.
  9. Bake: Bake at 180°C for 55 minutes.
  10. Melt cooking chocolate over a saucepan. Pour in whipping cream, stir until well combined.
  11. Slowly pour the chocolate ganache over the top and sides of the cake.
  12. Melt white cooking chocolate over a saucepan.
  13. With a piping bag, pipe a spiral on top of the chocolate ganache and use a toothpick to draw cobwebs.
  14. For Chocolate Nut Butter Spread:
  15. To roast the hazelnut: preheat the oven to 175℃. Line a baking sheet with parchment paper or foil and arrange ground hazelnuts in one single layer.
  16. Toast until golden brown and fragrant, about 10-15 minutes, stirring occasionally. Leave it aside to cool.
  17. To prep the spread: Puree nuts and water in a blender until pasty.
  18. Transfer to a desktop mixer bowl with the beater attachment.
  19. Use additional water to rinse out residue in the blender.
  20. Add chocolate malted milk powder and vanillin to the mixer bowl.
  21. Pour residue liquid into mixer bowl. Mix until smooth.
  22. Transfer to jars and refrigerate.

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