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Print this Recipe    Chocolate Waffles 02

Chocolate Waffles
Makes 8 servings.

1 1/2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon each: baking soda and salt
1 large egg yolk
2 cups buttermilk
1/2 cup packed light-brown sugar
1 tablespoon canola oil
2 teaspoons vanilla extract
1 teaspoon instant-coffee granules
2 large egg whites
1/4 cup granulated sugar
Powdered sugar (optional)
Dark Chocolate Sauce (recipe follows)

Preheat waffle iron. Preheat oven to 200 degrees. Sift flour, cocoa,
baking powder, soda and salt into a mixing bowl. In a medium bowl,
whisk egg yolk, buttermilk, brown sugar, oil, vanilla and coffee
granules. Whisk into dry ingredients until just moistened.

In a clean mixing bowl, beat egg whites with an electric mixer
until soft peaks form. Gradually add granulated sugar, beating
until glossy but not dry. Whisk one-quarter of the beaten whites
into the batter, then fold in remaining whites. Lightly coat waffle
iron with nonstick spray. Spoon in batter and cook until waffle is
crisp and golden. Transfer to oven to keep warm. Repeat with
remaining batter, lightly coating iron with nonstick spray each
time, if necessary.

Spoon Dark Chocolate Sauce over waffles. Dust with powdered sugar.


Dark Chocolate Sauce

In a large, heavy saucepan, whisk 1 cup packed light-brown sugar
and 2/3 cup unsweetened cocoa powder. Gradually whisk in 1 1/2
cups of 1 percent milk until a smooth paste forms. Bring to a
simmer, whisking constantly. Reduce heat to low and simmer, whisking
constantly, 4 minutes. Remove from heat and add 2 ounces chopped
bittersweet or semisweet chocolate ; stir until melted. Stir in 1
teaspoon vanilla extract. Let cool slightly; serve warm. Sauce will
keep, covered, in refrigerator up to 2 days. Makes about 2 cups.

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