Name: Chocolate Hazelnut Taiyaki Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Japanese
Ingredients: 1 large egg; 3/4 cup (177 milliliters) milk; 2 tablespoons (28 grams) unsalted butter, melted and slightly cooled; 1 teaspoon vanilla extract (optional); 1 1/2 cups (173 grams) cake flour; 3 tablespoons (38 grams) granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; Vegetable oil (for greasing the pan); 2/3 cup (240 grams) chocolate hazelnut spread

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Introduction

Chocolate Hazelnut Taiyaki is a delightful twist on the traditional Japanese fish-shaped cake, filled with rich and creamy chocolate hazelnut spread. This sweet treat is perfect for breakfast or a snack, offering a warm, crispy exterior with a gooey filling inside.

Several golden-brown, fish-shaped pastries with detailed scales, fins, and eyes are arranged on a dark marble board. The pastries have a slightly crispy texture with small holes and browned spots on their surface, showing a well-baked look. In the background, there are a few wooden spoons and a small white bowl filled with a dark dipping sauce. The whole setup is placed on a white marbled texture surface, creating a clean and bright contrast to the warm tones of the pastries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large egg
3/4 cup (177 milliliters) milk
2 tablespoons (28 grams) unsalted butter (melted and slightly cooled)
1 teaspoon vanilla extract (optional)
1 1/2 cups (173 grams) cake flour
3 tablespoons (38 grams) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Vegetable oil (for greasing)
2/3 cup (240 grams) chocolate hazelnut spread

Instructions

Step 1: In a medium bowl, beat the egg. Whisk in the milk, melted butter, and vanilla extract if using until well combined.
Step 2: In another bowl, sift together the cake flour, sugar, baking powder, baking soda, and salt.
Step 3: Gently fold the dry ingredients into the wet mixture using a wooden spoon or spatula until just incorporated. Avoid overmixing.
Step 4: Cover the batter and refrigerate for 1 hour to allow it to rest and thicken slightly.
Step 5: Heat a taiyaki pan over medium-low heat and lightly grease it with vegetable oil to prevent sticking.
Step 6: Pour batter into one side of each taiyaki cavity, filling about one-third full.
Step 7: Place a heaping tablespoon of chocolate hazelnut spread in the center of the batter, then cover with more batter to fill the fish shape. Be careful not to overfill.
Step 8: Close the pan and flip it over. Cook for 1-2 minutes until the bottom side is golden brown, then flip again and cook the other side for another 2 minutes, checking occasionally until golden and cooked through.
Step 9: Transfer the cooked taiyaki to a wire rack. Repeat the process with the remaining batter and filling, greasing the pan as needed between batches.

Tips & Variations

For a different filling, try substituting red bean paste, custard, or your favorite jam instead of chocolate hazelnut spread.
Using cake flour helps keep the taiyaki soft and tender; if you don’t have cake flour, you can substitute all-purpose flour but expect a slightly different texture.
Make sure not to overfill the pan to prevent batter leakage and uneven cooking.

Storage

Store leftover taiyaki in an airtight container at room temperature for up to 1 day for best texture, or refrigerate for up to 2 days. To reheat, warm in a toaster oven or skillet over low heat to keep the exterior crisp and the filling melty.

How to Serve

The image shows a group of seven golden-brown fish-shaped cakes with detailed scale patterns, placed on a black marble board. The cakes have a slightly crispy texture with darker toasted spots. To the left side of the board, there are four wooden measuring spoons lying on a rustic wooden surface covered partly with a blue checkered cloth. Above the spoons, a small white bowl is filled with smooth, swirled chocolate sauce. In the top right corner, vibrant purple flowers add color to the scene. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any other filling besides chocolate hazelnut spread?

Yes, taiyaki is versatile and works well with various fillings such as sweet red bean paste, custard, cream cheese, or fruit jam. Choose your favorite to customize the flavor.

What if I don’t have a taiyaki pan?

If a taiyaki pan is not available, you can use a waffle maker or a fish-shaped mold if you have one, though the final shape may vary. Alternatively, pancake batter filled with chocolate spread and folded can be a simple substitute.