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Chocolate Waffles

To make cookie-size chocolate waffles, spoon a tablespoon of batter in the middle of each waffle grid. Bake the waffles on the iron's lowest setting so they don't burn before fully cooking.

  • yield: Makes about 18

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Ingredients

  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 8 ounces semisweet chocolate
  • 8 tablespoons (1 stick) butter
  • 4 large eggs, separated
  • 2 cups heavy cream
  • 3 tablespoons pure vanilla extract

Directions

  1. Step 1

    Heat waffle iron. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. Place chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water. Stir until melted; combine well. Remove from heat; whisk in the egg yolks, cream, and vanilla. Pour over the dry ingredients; stir briefly until just combined.

  2. Step 2

    In a medium bowl, beat egg whites until stiff but not dry. Fold into the batter.

  3. Step 3

    Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid; bake 3 1/2 to 4 minutes at the waffle iron's lowest setting, until no steam emerges from the iron.

  4. Step 4

    Transfer the cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using the remaining batter. Serve warm.

Source
Martha Stewart Living, June

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Reviews (1)

  • 14 Feb, 2013

    Very Tasty and Chocolately. Made for kids on Valentines morning. Tastes great with Chocolate spread and chocolate syrup. Of note, this recipe is probably better suited to a thicker waffle maker. I used my older waffle maker that makes thinner (not Belgian style) waffles. These waffles are soft and were hard to remove in one piece, so I had to seperate them into the 4 quadrants to remove. Also, the batter thickens up as it sits, but did not affect the end result. Overall, very tasty.