Kaiserschmarrn

Cook Time 30 minutes plus soaking time

Serves 2–3

Ingredients

50g raisins

3 tbsp rum or cognac 

3 egg yolks

1 tsp vanilla bean paste

30g raw caster sugar, extra for caramelising

Pinch of salt

125g self-raising flour 

200ml milk 

25g butter, melted, extra for frying

3 egg whites

To Serve

1 bar of 70% dark chocolate

2 tsp icing sugar, to dust

Chocolate sauce

Method

Place the raisins in rum and leave them to soak for at least an hour, or overnight if possible. Whisk the egg yolks, vanilla and sugar until light. Gradually alternate adding the flour and milk, mixing a little at a time until fully blended. Stir in the melted butter. Rest the batter for about 30 minutes before cooking.

Mix through again. Whisk the egg whites with the salt until firm peaks form and gently fold into the batter. In a frying pan, melt the butter. Reduce the heat and place the batter into sizzling butter. Aim for a thickness of roughly 1cm. Scatter the drained raisins evenly over the batter.

Cook gently until the underside turns golden brown, checking regularly. Using a spatula, quarter the batter in the pan and flip it over to cook the other side.

Use a spatula or two spoons to break the Kaiserschmarrn into bite-sized pieces. 

Sprinkle with sugar, increase the heat slightly and caramelise the pieces. Serve by drizzling chocolate sauce around the plate, layering the Kaiserschmarrn pieces with dark chocolate chunks, and dusting with icing sugar.