Chocolate Ebleskiver

• 2 cups All Purpose Flour Or Cake Flour
• 1/3 cups Cocoa Powder
• 1/3 cups Sugar
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 3 whole Large Eggs, Separated
• 2 cups Buttermilk

1. 1. Mix together the flour, cocoa, sugar, salt, and baking soda.
2. 2. Separate the eggs, the yolks from the whites. Set the yolks aside. Beat the egg whites until light and fluffy and soft peaks form.
3. 3. Add the egg yolks and the buttermilk to the flour mixture and stir until combined. Gently fold the egg whites into the batter.
4. 4. Grease your aebleskiver pan with a spray dispenser or with butter (spray your pan again as needed). Heat the pan over medium heat. Fill each cup about two-thirds full with batter.
5. 5. Cook for 1 to 1 1/2 minutes before turning. (You can turn your aebleskiver with a toothpick or skewer.) Cook for another minute or until done. Remove to a plate.
6. Fill the pastries with sweetened whipped cream with a tube or star tip on your decorating set or with the nozzle of an aerosol can of whipped cream. Roll the pastries in powdered sugar.
7. Or you can fill them with peanut butter sweetened with honey, red raspberry preserves, etc. Or you can fill the pan 1/3 of the way with batter then add a mini marshmallow or whatever fillings you want, then cover with additional 1/3 portion batter.

flour, cocoa, sugar, salt, baking soda, eggs, buttermilk

Taken from tastykitchen.com/recipes/breakfastbrunch/chocolate-ebleskiver/ (may not work)