Waffles with chocolate and Pedro Ximénez sauce

AT A GLANCE

  • Serves 6 people

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.

  •  
  • Sauce
  • 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)
  • To serve: roasted slivered almonds, optional
  •  
  • Waffles
  • 200 gm (1 1/3 cups) plain flour
  • 2 tbsp olive oil
  • 2 tsp Pedro Ximénez sherry
  • 2 tbsp caster sugar
  • 3 eggs, separated
  • 1 cup milk
  • For greasing: soft butter
01   For 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.
02   Using an electric mixer, whisk eggwhites until soft peaks form. Fold eggwhites into waffle batter.
03   Place 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.
04   Place 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.
05   Place 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.
06   Serve 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).

View Full Site