4 oz Unsweetened chocolate
1/3 c Butter
1 1/2 c All-purpose flour
1 tb Baking powder
1/2 ts Baking soda
1/2 c Granulated sugar
1 tb Unsweetened cocoa powder
3 lg Eggs, separated
1/2 c Milk
1/2 c Dairy sour cream
1 ts Vanilla extract
3/4 c Walnuts, chopped
Vegetable shortening
For grids
Confectioners’ sugar
Source: The Waffle Cookbook by Freiberger
Preheat waffle iron. Preheat oven to 250=F8F (120=F8C). In a small, heavy
saucepan or double boiler melt chocolate and butter over low heat.
In a medium-size bowl sift together flour, baking powder, baking soda,
granulated sugar and cocoa powder. In a large bowl beat together egg yolks,
milk, sour cream and vanilla. Gradually stir in flour mixture and melted
chocolate and butter. Beat until smooth. Stir in walnuts. In a small bowl
whip egg whites until soft peaks are formed. Fold into batter. Batter will
be thick. Lightly brush hot grids with shortening or oil. Pour enough
batter to fill two-thirds of the waffle iron. Push batter out to the edges
with a wooden spoon. Cook until crisp and a dark rich brown. Be careful not
to overcook. Keep finished waffles warm in the oven on a rack until ready
to serve. Repeat with the remaining batter.
To serve cut waffles into quarter sections. Sprinkle powdered sugar through
a fine sieve over the top.
Makes about 3 waffles or 4 servings.
Serve with powdered sugar or with ice cream, Chocolate Fudge Sauce and
whipped cream.
From the recipe files of suzy@gannett.infi.net
Yields
4 Servings
