and the New Scandinavian Cuisine by Marcus Samuelsson (Houghton
Mifflin Inc. 2003)
Adapted by StarChefs
Yield: 5-8 Servings
|photography by Shimon &
- 4 ounces bittersweet chocolate, chopped
- 4 ounces unsalted butter, chopped
- 2 eggs
- 2 egg yolks
- 2 Tablespoons cake flour
- 2 Tablespoons almond flour
- 2 egg whites
- 2 Tablespoons clarified butter
- 2 Tablespoons unsalted butter, melted
- Fleur de Sel, for garnish
Melt chocolate and butter together on top of double boiler, stirring
occasionally until smooth. Remove from heat and cool slightly.
In separate bowl, beat whole eggs with egg yolks and sugar until
thick, pale and doubled in volume. About 5 minutes with electric
mixer. Stir in melted chocolate, then both flours.
In another large bowl, beat egg whites until stiff peaks form.
Fold egg whites into yolk-chocolate mixture. Cover and refrigerate
Preheat oven to 400°F. To cook blini, heat about ½ Tablespoon
of clarified butter in large, oven proof pan over medium heat until
sizzling hot. Add about 2 Tablespoons batter to pan for each blini,
without crowding, and cook about 30 seconds, until bubbles start
to appear on surface. Transfer skillet to oven and cook 30 seconds
to set blini, then return to medium-high heat, turn blini over,
and cook 20 seconds longer. Remove from heat and let stand 1 minute.
Blini should be slightly crisp on outside and still moist inside.
Transfer to platter and cover to keep warm. Repeat with remaining
Brush blini with melted butter and sprinkle with a bit of Fleur
de Sel. Arrange 2 or 3 blini per plate, and serve with vanilla sorbet.