Hi Everyone,
Today I Have a chocoholics dream! Chocolate waffles for breakfast. I hope you enjoy the recipe. Who said waffles are not for breakfast?
Chocolate Belgian Waffle Recipe:
The waffle is a cake-like breakfast bread made out of
batter. The batter is usually a mixture of sugar, oil, flour, eggs and milk
poured into a iron that has designs in it and no, we are not talking about the
average flat iron that we use on clothes. The iron used in baking waffles
generally has a honeycomb like design in it and can be bought in numerous
shapes. Some are heart-shaped, cone-shaped or even shaped like a cloud. The
common waffle iron has the distinctive crisscross pattern. The pattern is the
result of the elevated divisions on the iron.
There are a large number of types of waffles. There are
the light, crisp waffles; the waffles that are like apple pie that smells and
tastes like the real apple pie; cinnamon waffles; the light and softy chocolate
chip and butter milk waffles that are so fluffy and light; the cornmeal waffles
that has a light and crunchy texture; the gingerbread waffles poured with a
chocolate sauce; the crispy maple walnut waffle that has a full maple flavor
within but the outer part is super crispy and of course who can forget the
famous Belgian waffle. Most if not all of this are best served topped with
butter, syrup or even fruits like raspberries or strawberries. And due to the
insistent demand for Belgian waffles, below is a recipe of a chocolate Belgian
waffle.
Ingredients:
For the Topping:
18 Ounces of dark chocolate, chopped up
1 Cup of heavy cream
12 Tablespoons of butter (unsalted) cut into cubes
1/2 Cup of corn syrup (light)
2 pinches of salt
4 Teaspoons of vanilla
Direction:
Throw in all the ingredients except for vanilla. Then mix
everything in. Place over boiling water on a low heat; whip until melted and
soft. Remove from high temperature and boiling water; beat with vanilla in a
whisking manner. Place in a ceramic bowl them microwave at moderate power for a
minute. Then fold the ingredients very well until very smooth. Then microwave
for twenty minutes then stir well until the topping is silky soft. Chill for a
moment. If you are not going to use it immediately, store it in the
refrigerator. It is best served when warm.
For the waffles:
4 squares or 4 ounces of dark chocolate, chopped up
4 squares or 4 ounces of unsweetened chocolate, chopped
up
4/6 cups of heavy cream
4 pieces of large eggs (Large, at room temperature)
6/8 cups plus 4 tablespoons of milk
4 cups of cake flour
1 cup plus 4 tablespoons of sugar
4 teaspoons of baking powder
1 pinch of salt
Direction:
In a little heatproof bowl, mix chopped chocolates with
heavy cream. Put over boiling water on a low heat. Whip until almost thawed
out. Remove from high temperature and boiling water. Beat until soft. Then cool
by stirring the batter occasionally until room temperature.
In a medium sized bowl, beat the egg yolks and milk until
well-mixed. Set aside. Sift the sugar, cake flour, salt and baking powder into
a medium-sized bowl. When the chocolate mixture is at room temperature, add now
the dry ingredients together with the egg yolk and milk mixture. Fold until
blended, should a few lumps appear just ignore.
Preheat the waffle maker. While the waffle maker heats,
you may start cleaning a small bowl with a clean beater, beat the egg whites on
high speed to stiffen the peaks. Tenderly fold into the batter until there the
white streaks disappears.
Then follow the manufacturer’s instructions for cooking
waffles because waffle makers vary from the amount of batter you are going to
put on the divisions.
Enjoy your waffles!
If you need even more recipes to induldge your love for chocolate I recommend: THE ULTIMATE CHOCAHOLIC HEAVEN COOKBOOK.
Download THE ULTIMATE CHOCAHOLIC COOKBOOK Now. Access is Instant!
Enjoy your day,
Jacob
Hi Everyone,
Today I have a lovely old fashioned chocolate layer cake recipe for you. I'm leaving it in it's old fashioned format just as our "grannies" used to write out their recipes.
Enjoy!
Jacob.
CHOCOLATE LAYER CAKE
Beat half a cupful of butter to a cream, and gradually beat
into it one cupful of
sugar. When this is light, beat in half a cupful of milk, a
little at a time, and one
teaspoonful of vanilla. Beat the whites of six eggs to a
stiff froth. Mix half a
teaspoonful of baking powder with two scant cupfuls of
sifted flour. Stir the flour
and whites of eggs alternately into the mixture. Have three
deep tin plates well
buttered, and spread two-thirds of the batter in two of
them.
Into the remaining batter stir one ounce of Walter Baker & Co.'s Premium No. 1
Chocolate, melted, and
spread this batter in the third plate. Bake the cakes in a
Moderate oven for about twenty minutes. Put a layer of
white cake on a large plate,
And spread with white icing. Put the dark cake on this, and
also spread with white
icing. On this put the third cake. Spread with chocolate
icing.
TO MAKE THE ICING. Put into a granite-ware saucepan two
gills of sugar and
One of water and boil gently until bubbles begin to come from
the bottom—say,
about five minutes. Take from the fire instantly. Do not
stir or shake the sugar
while it is cooking. Pour the hot syrup in a thin stream
into the whites of two eggs
that have been beaten to a stiff froth, beating the mixture
all the time. Continue to
beat until the icing is thick. Flavor with one teaspoonful
of vanilla. Use two-thirds
of this as a white icing, and to the remaining third add
one ounce of melted
chocolate. To melt the chocolate, shave it fine and put in
a cup, which is then to be
placed in a pan of boiling water.
