Dorayaki with
chocolate filling | Recipe
Japanese pancakes refined with cardamom
Text:
Katharina Kuhlmann
Photography:
© Marzia Balza
6 August 2026
Dorayaki are a sweet treat from Japanese cuisine, available with a variety of fillings. Our dorayaki are filled with a fragrant chocolate cream, enriched with a generous pinch of cardamom. These little pancakes are simply cooked one by one in a frying pan and then sandwiched together in pairs with the filling. Dorayaki are perfect as a dessert or a sweet snack.
Why the "Fine Dark 85% Cocoa" matches perfectly with these Dorayaki
The Fine Dark 85% Cocoa bar has been a popular high-cocoa-content chocolate in the VIVANI gourmet range for years. This flat-moulded bar, with its exceptionally smooth melt, captivates with its pure, refined flavour. The finest organic cocoa from the Dominican Republic delivers unique flavours without being too bitter.
This bar is ideal for the chocolate cream used to fill these Dorayaki, as it imparts a particularly rich chocolate flavour to the dessert. The addition of cardamom, which brings a fresh, lemony-peppery note to the mix, slightly softens the heavy and bitter cocoa notes, creating a multi-layered taste experience.
RECIPE: DORAYAKI WITH CHOCOLATE FILLING
Ingredients
Makes 6 dorayaki (12 pancakes)
For the batter:
2
eggs
100 g
sugar
20 g
maple syrup
180 ml
milk
200 g
flour
0.25 tsp
salt
0.5 tsp
baking powder
0.25 tsp
freshly ground cardamom
For the filling:
100 g
VIVANI Fine Dark 85 % Cocoa
250 ml
milk
100 g
sugar
30 g
Cornflour
0.5 tsp
freshly ground cardamom
making
working time
30 minutes
waiting / cooling time
30 minutes
level of difficulty
easy
N°
01
Whisk the eggs in a bowl. Add the sugar and maple syrup and mix well. Then stir in the milk thoroughly.
02
Mix the flour, salt, baking powder and cardamom in a separate bowl, sieve over the egg mixture and stir until you have a smooth batter. Leave to rest for about 30 minutes.
03
Meanwhile, for the filling, place the milk, sugar, cornflour, cardamom and the chocolate (broken into pieces) into a small saucepan.
04
Bring the ingredients to the boil over a medium heat, stirring constantly, until the mixture thickens and begins to glisten. Remove from the heat and leave to cool.
05
Now heat a frying pan over a medium heat and grease it with a little oil.
06
Place a small amount of batter (approx. 3 tablespoons) into the pan and shape each portion into a small pancake. Either cook all the pancakes one after the other or, if using a large frying pan, cook several pancakes at once, spacing them apart.
07
When bubbles form on the surface and the edges set, flip the dorayaki. Cook the other side until golden brown. Stack the finished dorayaki on a plate and leave to cool slightly.
08
Finally, place a tablespoon of chocolate and cardamom filling in the centre of each dorayaki. Place a second dorayaki on top and press down gently to spread the filling. Repeat the process until all the dorayaki have been assembled. Serve warm or cooled.
This is VIVANI
For 25 years, VIVANI has been producing high-quality chocolate from certified organic cocoa. The brand from Bochum (Germany) stands for transparent supply chains, long-term supplier relationships and high quality and social standards. In recognition of this commitment, VIVANI was awarded the German Sustainability Award in 2024.
VIVANI chocolates stand out visually thanks to their packaging, which features artwork by various artists. This also makes them ideal as attractive gifts.
Production takes place at the historic Weinrich chocolate factory in Herford, where every bar is crafted with a wealth of expertise and craftsmanship.
Fine Dark 85 % Cocoa
Santo Domingo Cocoa | vegan
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