There are two types of waffle iron available. Either cast iron for heating on the stove top, or electric waffle irons that work in a similar way to sandwich toasters. Alternately, the batter can be used to make pancakes in a frying pan.
- 200 gm dark chocolate, coarsely chopped
- 1 cup pouring cream
- 1 tbsp Pedro Ximénez sherry
- 1 cup thickened cream
- 1 tbsp icing sugar, sifted
- 1 vanilla bean (scraped seeds from)
- 200 gm plain flour (1 1/3 cups)
- 2 tbsp olive oil
- 2 tsp Pedro Ximénez sherry
- 2 tbsp caster sugar
- 3 eggs, separated
- 1 cup milk
- 1For waffles, sift flour into a bowl with a pinch of salt, add oil, sherry, sugar and egg yolks, then stir to combine. Gradually add milk, whisking continuously, until a smooth batter forms.
- 2Using an electric mixer, whisk eggwhites until soft peaks form. Fold eggwhites into waffle batter.
- 3Place chocolate and pouring cream in a saucepan and cook over medium heat, stirring occasionally, until chocolate melts and sauce is smooth. Add sherry and stir to combine, then keep warm.
- 4Place thickened cream, icing sugar and scraped seeds from vanilla bean in a bowl and, using a hand-held electric beater, whisk until soft peaks form.
- 5Place a greased waffle iron over medium heat (see note), then cook 1/3 cupfuls of waffle batter at a time for 2 minutes, then turn waffle iron over and cook for another 2 minutes or until waffle is crisp and golden.
- 6Serve waffles immediately, drizzled with chocolate and Pedro Ximénez sauce, topped with spoonfuls of whipped cream and scattered with roasted almonds, if using.
Note For this recipe, we used a 21cm stove-top waffle iron that makes five individual scallop-edged waffles. Available from The Bay Tree (02 9328 1101).