Chocolate Waffles with a Fresh Raspberry Syrup (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups all-purpose flour |
1 tablespoon baking powder |
1/4 teaspoons salt |
1/3 cup melted semisweet chocolate |
2 egg yolks |
1 teaspoons vanilla extract |
1 3/4 cups milk |
1/2 cup plus 5 tablespoons melted butter |
2 egg whites |
1/2 cup sugar |
2 pints fresh raspberries |
dash orange liqueur (recommended: grand marnier) |
2 cups sweetened whipped cream |
confectioners' sugar |
Directions:
1. Combine the flour, baking powder and salt in a mixing bowl. In another bowl beat the chocolate, egg yolks and vanilla lightly. Beat the milk and 1/2 cup of the butter into the egg mixture. Fold the flour mixture into the egg mixture. Stir until combined yet still slightly lumpy. In a small bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter, leaving little fluffs of egg whites. Pour 1 cup batter onto grids of a preheated, lightly greased waffle iron (grease the waffle iron with 2 tablespoons of the butter, in all). Close the lid quickly: do not open during baking. Bake according to the manufacturer's directions.
2. Melt the remaining butter in a skillet over medium heat. Add the sugar, stirring constantly until it dissolves, about 1 minute. Add the raspberries and cook, stirring, for 2 to 3 minutes. Remove from the heat and add the orange liqueur. Flame the liqueur and continue to cook for 1 minute. Serve the waffles with the raspberry syrup and sweetened whipped cream. Garnish with confectioners' sugar.
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