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1
Chop up the chocolate using a kitchen knife, or break up with your hands, if using segmented bars.
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2
Put the pancake mix, cocoa powder, shio-koji, egg, sugar, and milk in a bowl, and mix together with a whisk.
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3
Place the butter in a heat-proof dish, melt in the microwave for 30 seconds on 600 W, then add to Step 2.
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4
Scrape the residual melted butter from the Step 3 bowl with your fingers, and use to grease the donut molds.
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5
Take half of the chopped chocolate, and divide it evenly between the molds.
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6
Add the remaining half of the chocolate to the Step 3 mixture, and mix with a rubber spatula.
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7
Pour the Step 5 batter into the Step 4 molds.
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8
Gently pick up the mold case, and rap it against your work surface several times to release any air bubbles that may be trapped in the batter.
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9
Preheat an oven to 170C, insert the Step 6 mold case, and bake for 15 minutes.
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10
How to cleanly remove the donuts from the molds (If using a silicon mold tray).
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11
1) Wait until the baked donuts are cool to the touch.
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12
2) Push your fingers into the bottom of the mold so that the donut starts to come away from it.
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13
Continue pushing, then clasp the donut with your free hand and twist it from side-to side until the donut is released from the mold.
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14
Here is a version of the recipe using half the listed quantity of egg
