Chocolate pancakes with berry sauce

Ingredients:

Whipped ricotta filling with chocolate and almonds:

• 2 cups ricotta, strained for at least 4 hours in a cheesecloth-lined sieve set over a bowl
• 3 tablespoons powdered sugar
• 2 tablespoons cocoa powder
• 1/2 tsp vanilla extract
• 30 g finely grated dark chocolate
• 1/4 cup toasted almonds, slivered

Pancakes:

• 1/3 cup sugar
• 2 eggs
• 2 cups of milk
• 3 tablespoons melted butter, plus a little extra for frying
• 1.5 cups premium wheat flour
• 1/3 cup cocoa powder
• 1/2 teaspoon sea salt
• Warm Cherry Sauce (see recipe below)
• Powdered sugar
• Sprigs of fresh mint

Warm cherry sauce:

• 1 pack (450 g) frozen dark cherries, pitted and unsweetened (defrost, strain juice and reserve)
• 1/4 cup cherry vodka (kirschwasser)
• 3 tablespoons of sugar
• 1 tbsp cornstarch
• 1 teaspoon fresh lemon juice
• 1/8 tsp almond extract

Preparation:

1. Pancakes
   
   For the ricotta filling: Whisk the ricotta with the powdered sugar, cocoa powder, and vanilla extract until light and fluffy. Stir in the chocolate and almonds. Cover and refrigerate for at least 1 hour or up to 8 hours.
   
   For pancakes: Beat the sugar and eggs until light and fluffy. Add the milk and butter. On a piece of parchment paper, combine the flour, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and whisk until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours.
   
   Heat a frying pan over medium heat and melt a little butter in it. Pour in 1/4 cup of batter. Tilt the pan to distribute the batter evenly across the bottom. Cook the pancake on one side until small air bubbles form, the surface is set, and the bottom is golden brown. Once this happens, carefully lift the edge of the pancake, flip it over, and cook for another 30 seconds. Transfer the pancake to a plate. If necessary, grease the pan with butter and repeat until all the batter is used.
2. Place each crepe, browned side up. Spoon 3 tablespoons of ricotta filling into the center, forming a 5x8 cm mound. Roll to enclose the filling. To do this, fold the edges toward the center and roll up to completely enclose the filling. Repeat with the remaining crepes. You may have some filling left over, so be careful not to overdo it.
   
   Place 2 pancakes on a plate. Drizzle with a little warm cherry sauce, dust with powdered sugar, and garnish with mint sprigs.
   
   Warm cherry sauce
   
   Combine the remaining cherry juice, cherry vodka, and enough cold water to make 1 cup of liquid.
   
   In a small saucepan, whisk together the sugar and cornstarch until smooth. Gradually whisk in the juice mixture and cook over high heat until the sauce begins to simmer. Add the cherries and continue cooking, stirring occasionally, until the sauce thickens, about 5 minutes. Remove from heat and stir in the lemon juice and almond extract. Serve hot or warm.