Tuesday, April 10, 2012

Cake of the Week: Chocolate Belgian Waffles

As a kid I took my waffles with a chocolate chip in each divot and drowning in syrup. Sister2 was/is the family’s designated waffle-maker -- most weekend mornings she could be found presiding over the iron, a double batch of batter in the bowl beside her, making waffles for the week. 

Alas, Sister2 is far far away in California, but luckily I have another family member nearby to provide for my waffle needs. This weekend LLC took waffles to a whole new level. She by-passed the chocolate chip distribution step entirely and just made straight up Chocolate Belgian Waffles

They’re crispy on the outside and satisfyingly chocolatey on the inside. Surprisingly these waffles aren’t overly-decadent. Chocolatey? Yes. But not too sweet or too rich. We ate them with butter, syrup, and strawberries. Delish! 

Notes from LLC: 

  • The special ingredients (pearl sugar and Hi-maize) are totally worth it, though I’m not sure where you get them...besides having your awesome mama mail them to you.
  • I did add espresso powder.
  • Substitute for Dutch-process cocoa: 1/2 cup regular cocoa powder with a bit under 3/8 of a teaspoon baking soda (the ratio is 3 tablespoons cocoa to 1/8 teaspoon baking soda....1/2 cup is 8 tablespoons and not 9 tablespoons).
  • The batter has to sit for an hour!
  • Make a full batch and keep them in a 200* oven until you're ready to serve.

Chocolate Belgian Waffles 

Recipe summary
  • Hands-on time: 30-40 minutes
  • Total time: 1 hrs 45 minutes
  • Yield: eight 7" to 8" round or heart-shaped waffles
  • ½ cup lukewarm milk
  • ¼ cup granulated sugar
  • 2 ¼ teaspoons instant yeast
  • ¼ cup unbleached all-purpose flour 
  • 1 cup unbleached all-purpose flour
  • ¼ cup Hi-maize Fiber or unbleached all-purpose flour*
  • ½ cup Double-Dutch Dark Cocoa or Dutch-process cocoa
  • 1 teaspoon espresso optional
  • 1/8 teaspoon salt
  • 3 large eggs
  • ½ cup (8 tablespoons) unsalted butter, melted
  • 1 ½ teaspoons vanilla extract 
  • 2/3 cup (4 ounces) semi-sweet mini chocolate chips or coarsely chopped chocolate chips
  • ¼ cup pearl sugar, optional*
  • *Using flour instead of Hi-maize and omitting the pearl sugar will yield a less-crisp waffle.

  1. Stir together the starter ingredients, and let rest, uncovered, for 15 minutes. 
  2. Combine the flour, Hi-maize, cocoa, espresso powder, and salt in a separate bowl. 
  3. When the starter is ready, mix in the eggs, melted butter, and vanilla, scraping down the sides of the bowl after each addition. 
  4. Add the dry ingredients, chocolate chips, and pearl sugar, mixing to combine. 
  5. Let the batter rest, covered, for 60 minutes. Preheat the waffle iron to the setting of your choice during the final few minutes of the batter's resting time. 
  6. Stir down the batter, then scoop a heaping 1/4 cup onto the hot waffle iron. Close the lid and cook until the waffle's done; irons vary, so we can't give a specific time here. 
  7. Transfer the finished waffle to a ready plate, and serve with whipped cream and chocolate sauce, if desired. 
  8. Yield: eight 7" to 8" round or heart-shaped waffles. 

This recipe is definitely worth it. Who doesn't need some breakfast chocolate in their life?
Printable Recipe.