Line a frying pan with a sheet of parchment paper cut to about the same size. Fold the edges.
Cut the paper along the folded edges. (Make sure the edges of the paper doesn't hang over the edges of the pan.)
Break up the milk chocolate bar into about 1 cm size pieces with your hands, and put in a bowl with the butter. Microwave for about 1 minute at 600 W to melt.
This is how it looks after you take the bowl out of the microwave.
Mix it up with a whisk. Add the sugar, pancake mix, cocoa powder and egg, and mix well.
Put the batter into the lined frying pan from Step 2, and level out the surface with a spatula. (The batter will level out naturally when heated).
Cover with a lid, and cook over the lowest heat possible for about 8 minutes while observing how it's cooking. (Cook until the surface of the batter is covered with air holes.)
Hold up the edge of the parchment paper with chopsticks, and add 1 tablespoon of water between the paper and the frying pan in 2 different places.
Warning: The water will turn into hot steam as soon as you add it, so be careful not to burn yourself.
Cover the frying pan immediately with a lid and cook for 90 seconds to 2 minutes. Once the sound of steam dies out, turn off the heat and steam with the lid on for another 2 minutes.
Holding the edges of the parchment paper, transfer the gateau au chocolat to a plate. (The cake is about 2 cm high when cooked.)
When the cake has cooled, peel off the paper and dust with powdered sugar with a tea strainer.
Use cookie cutters or a knife to cut the cake out into any shape you like.
This is the strength of my heat source. The flame is not touching the pan directly.
The powdered sugar sprinkled on top may turn from white to transparent after some time.
They look like this dusted with cocoa powder.
You can freeze this cake. Put the cut pieces in a tightly sealed plastic container or in freezer bags and freeze. You can take them out to eat at any time.
For 5 cm or so pieces, just heat for 15 to 20 seconds in a 600 W microwave to defrost! These are great to make whenever you crave for desserts.
Story Behind this Recipe
I made this with 40 g of dark chocolate, but this time I adjusted the ingredients so that I could use up 1 bar of milk chocolate. I cut out the cake with cookie cutters.
Adjust the cooking time depending on the size and thickness of the frying pan, the distance of the bottom of the frying pan from the heat source, the temperature (See Step 14). In addition, the cake will be different depending on the pancake mix brand as well as the size of the egg.