Chocolate Taiyaki
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 322
- Total Fat
- 19
- Saturated Fat
- 12
- Carbohydrates
- 35
- Dietary Fiber
- 1
- Sugar
- 16
- Protein
- 4
- Cholesterol
- 63
- Sodium
- 223
- Total: 1 hr 10 min (includes resting and chilling times)
- Active: 35 min
Ingredients
4 ounces (112 grams) semisweet chocolate, finely chopped
1/4 cup heavy cream
1 1/4 cups (150 grams) all-purpose flour
1/4 cup (50 grams) sugar
1/4 cup (32 grams) cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon five-spice powder (or substitute ground cinnamon)
3/4 cup buttermilk
1 teaspoon orange zest (from 1/2 orange)
1 teaspoon pure vanilla extract
1 large egg
4 tablespoons (56 grams) unsalted butter, melted and cooled, plus more melted butter for brushing
Directions
Special equipment:
a taiyaki pan with 2 molds- Combine the chocolate and cream in a small bowl over a pan of simmering water (or a double boiler) to melt the chocolate. Stir until smooth. Let cool to room temperature, then refrigerate until solid but scoopable (like chocolate truffles), about 30 minutes.
- Meanwhile, make the taiyaki batter. In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, salt and five-spice powder (or cinnamon, if using). In a second bowl, whisk together the buttermilk, orange zest, vanilla and egg. Whisk the wet ingredients into the dry until just combined; don’t overmix. Whisk in the melted butter. Let the batter rest at room temperature for 30 minutes.
- Heat a taiyaki pan (see Cook's Note) over low heat for about 1 minute to heat the molds through. Open and brush both sides of the molds with butter. Scoop out about 1/2 cup batter. Fill the bottom sides of the 2 molds with batter almost to the top (there will be about a third of the batter in the measuring cup left.) Scoop out a scant tablespoon of chocolate filling, flatten a little and place in the center of the batter in one of the molds. Repeat for the second mold. Spread the remaining batter in the measuring cup over both blobs of chocolate to cover. (You have to work somewhat quickly here.)
- Close the pan and cook 1 minute. Flip the pan to cook the other side until both sides of the taiyaki are golden brown and release from the molds easily, about 2 minutes more. (If one side is still pale, cook for 30 seconds to a minute more on that side—the total cook time will be about 4 minutes. Don’t open the pan until there's no more steam escaping from the sides, so the exterior is crisp not soggy.) Remove the taiyaki to a cooling rack. Repeat with the remaining batter and chocolate filling, brushing the molds with a little butter each time.
- The taiyaki are best freshly made and warm but will keep for 2 to 3 days, well wrapped, at room temperature. You can warm them in the microwave for 10 seconds to warm the chocolate inside, if desired.
Cook’s Note
If you don’t have a taiyaki pan, you can make this into a thick pancake in an 8-inch nonstick skillet. Heat the skillet over medium-low heat and brush with oil. Add half of the batter, cook for a minute or two until the sides begin to set, then distribute the filling around in dollops. Pour the remaining batter over top. Bake at 350 degrees F until cooked through, 10 to 12 minutes.