Aebleskivers: Danish pancakes with chocolate and raspberries

Ingredients:

• 1 and 1/4 cups premium flour
• 2 tablespoons cocoa powder
• 2 tablespoons light brown sugar
• 0.5 tsp baking powder
• 0.5 tsp of soda
• 1/4 teaspoon coarse salt
• 3/4 cup whole milk
• 1/4 cup sour cream
• 2 large eggs, separate the yolks from the whites
• 2 tablespoons unsalted butter, melted
• 2 tbsp + 1 tsp chocolate-hazelnut spread
• 14 raspberries
• Powdered sugar, for serving
• Special equipment: a frying pan for aebleskiver (preferably cast iron); a wooden skewer

Preparation:

1. In a medium bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. In another medium bowl, combine the milk, sour cream, and egg yolks. Fold the yolk mixture into the flour mixture and mix until smooth (the dough will be lumpy). Let the dough rest while you beat the egg whites.
2. In a separate bowl, beat the egg whites with a mixer until stiff peaks form, about 1 minute. Gently fold the beaten whites into the batter.
3. Heat the ebelskiver pan over medium heat for 4 minutes. Reduce the heat to medium and generously grease 4 wells with melted butter, until there's a sizzling amount of butter in the bottom of each well. Fill each well-greased well with about 1 tablespoon of batter. Repeat the process with butter and batter in the remaining 4 wells (fry in batches to prevent burning). Let the batter brown slightly around the edges, about 30 seconds.
4. Meanwhile, carefully spread about 1/2 teaspoon of the chocolate-hazelnut spread in the center and on top of 8 raspberries. Press each berry, chocolate-side down, into the batter in each well. Spoon about 1 tablespoon of batter on top of each raspberry to fill the wells. Cook until the pancakes are golden brown on the bottom, another 2 1/2 minutes.
5. Using a wooden skewer, poke the pancakes through the raw dough, inserting them into the bottom crust, and carefully flip them over. Allow the raw dough to drip into the hole and bake. If the aebleskiver does not slide up easily or does not hold its shape, return it to its original position and let it set a little longer..
6. Fry until golden brown on the bottom, another 2-3 minutes. Remove the ebelskivers from the pan.
   
   
   Check the pancakes on all sides: if there are any pale spots, flip them over, so the bottoms cook for a few seconds. The finished aebleskivers should be deep golden brown on all sides, and a skewer inserted deep into the pancake (not into the filling) should come out clean. If some pancakes are cooking much faster than others, rotate the pan occasionally to ensure even heat distribution.
7. Repeat with the remaining melted butter, batter, chocolate-hazelnut spread, and raspberries to make 6 more aebleskivers. The pan will be significantly hotter for the second batch, so you may need to reduce the heat or remove the pan from the stove periodically to ensure even frying. Dust the aebleskivers with powdered sugar and serve warm.