These chocolaty cakelike waffles come together even quicker than cupcakes. Tangy blackberry sauce and a dollop of whipped cream add the perfect finishing touch.
Reprinted from the book Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth. Copyright 2013 by Lindsay Landis and Taylor Hackbarth. Published by Quirk Books.
|2 cups fresh or frozen blackberries||1/2 cup whole milk|
|7/8 cup granulated sugar||1 cup all-purpose flour|
|Juice from 1 lemon||2 tablespoons cocoa powder|
|1/2 cup unsalted butter, cut into cubes||2 teaspoons baking powder|
|3 ounces dark chocolate, chopped||1/2 teaspoon salt|
|2 large eggs, room temperature||Freshly whipped cream, for topping|
|1 teaspoon pure vanilla extract|
To prepare blackberry sauce, stir together blackberries, sugar (2 tbsp), and lemon juice in a small saucepan over medium heat; if using fresh blackberries, add 2 tablespoons water. Bring to a simmer, stirring and crushing berries with the back of a wooden spoon. Simmer for 5 to 7 minutes, or until sugar is dissolved and berries begin to break down. Transfer to a blender or food processor and pulse until smooth. Press through a fine mesh sieve to remove seeds. Sauce can be made a day ahead and refrigerated in an airtight container; warm in a saucepan over low heat prior to serving.
For waffles, in a saucepan or a double boiler over low heat, stir butter and chocolate until melted and smooth. Remove from heat and stir in sugar (3/4 cup). Whisk in eggs and vanilla, followed by milk. Stir in flour, cocoa powder, baking powder, and salt until just incorporated.
Preheat a Belgian waffle iron according to manufacturer’s instructions. Drop about 1/2 cup batter onto iron for each waffle (more or less depending on the size of your iron), and cook until outside is crispy. Serve warm, drizzled with blackberry sauce and topped with more blackberries and freshly whipped cream, if desired.
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