How to Make Taiyaki with Black Forest Milkshake

Prepare Taiyaki batter. In a bowl, add the egg, milk, and water. Beat until homogenized. Add the sugar and beat again. Sieve the flour and add the baking powder and salt. Pour the mixture of liquid ingredients over dry ingredients and mix until the mixture is smooth and lump-free. Cover with cling film or a shower cap and leave to rest for 30 minutes.

Preheat the oven to 375ºF/190°C. Ten minutes before preparing the Taiyaki, place the pan on the base of the oven. In my case, I have a sliding door oven, so I can practically close the door, leaving the handle of the pan outside (it is made of plastic).

Cook the Taiyakis. If you have a gas cooker, heat the pan over medium-low heat until hot. Once hot, brush the inside of the holes (on both sides) with olive oil or melted butter. Pour the mixture up to the edge of the holes. Close the pan and cook. If cooking on a gas cooktop, cook on low heat for 2-3 minutes on each side (approximately). If we do it on the base of the oven, cook for 3-4 minutes on each side. I advise you to check their state to make sure they are cooked and slightly golden in color, but do not overdo it to avoid them being dry instead of fluffy.

Open the Taiyaki pan, carefully remove and place it on a rack. Repeat the same process with the rest of the batter. If we want to fill them, pour the mixture into the holes without reaching the edge. Use a spoon to spread the dough towards the tail part. Put a little filling to taste in the middle and cover with a little more batter. Cook in the same way as before.

Prepare Black Forest Milkshake. Pour the milk into a saucepan and place over medium heat. Bring to simmer. Remove from the heat and add the two types of chocolate together with muscovado sugar and cocoa powder. Mix until completely homogenized. Leave to stand, stirring from time to time, until cool. Just before serving, add Maraschino liqueur and stir well.