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Title: Chocolate Waffle
Categories: Dessert
Yield: 4 Servings
| 4 | oz | Unsweetened chocolate |
| 1/3 | c | Butter |
| 1 1/2 | c | All purpose flour |
| 1 | tb | Baking powder |
| 1/2 | ts | Baking soda |
| 1 1/2 | c | White sugar |
| 1 | tb | Unsweetened cocoa powder |
| 3 | lg | Eggs, separated |
| 1/2 | c | Milk |
| 1/2 | c | Sour cream |
| 1 | ts | Vanilla |
| 3/4 | c | Walnuts, chopped |
| POSSIBLE GARNISHES | ||
| Powdered sugar | ||
| OR | ||
| Ice cream | ||
| Chocolate sauce | ||
| Whipped cream | ||
Preheat waffle iron. Preheat oven to 250 degrees.
Carefully melt the chocolate and butter over low heat. (double boiler or heavy saucepan - or in microwave)
Combine flour, baking powder, baking soda, sugar and cocoa powder. Set aside.
In a large bowl, beat together the egg yolks, milk, sour cream and vanilla. Gradually stir in the flour mixture and the melted chocolate/butter mixture. Beat until smooth. Mix in the walnuts.
In a small bowl whip egg whites until soft peaks are formed. Carefully fold into batter. Batter will be thick.
Lightly grease waffle iron grids with shortening or oil or vegetable spray. Pour enough batter to fill two thirds of the waffle grid. Push batter out to the edges with a spoon. Cook until crisp and a dark rich brown Be careful NOT to overcook. Keep finished waffles warm in the oven on a rack until ready to serve. Repeat with remaining batter.
To serve, cut waffles into quarter sections. Sprinkle with powdered sugar through a fine sieve over the top. Or choose the ice cream toppings.
Waffle Cookbook
++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md. ++
From: Gail Shipp Date: 01-01-98 (22:37) The Once And Future Legend (1) Cooking
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