While we were flying to Kauai I was reading some cooking magazines without any enthusiasm to make any of the recipes that I was looking at until I saw these dark chocolate waffles in Bon Appétit magazine. I looked at Marilyn and and made her promise that she would make it very soon. One month later, exactly yesterday, we made these waffles with an amount of sweetness and dark chocolate that is so perfect! The inside of the waffles are so moist and soft that it reminded us of a brownie. This recipe is made with olive oil and I believe that’s what keeps them so moist inside! You can make these ahead and freeze them no problem! We topped our waffles with butter, syrup, berries and shredded coconut…along with a glass of champagne it was a super weekend breakfast !! We have video on our Instagram.
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ cup (packed) brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 large eggs, separated
- 2 cups buttermilk
- ½ cup olive oil
- 1 teaspoon vanilla extract
- 6 oz. bittersweet chocolate (at least 70% cacao), finely chopped
- Nonstick vegetable oil spray
- Unsalted butter and warm pure maple syrup (for serving)
Preheat oven to 250°. Whisk flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add egg yolks, buttermilk, oil, and vanilla. Blend with a fork, then gradually incorporate dry ingredients, mixing just until combined.
Using an electric mixer on medium-high speed, beat egg whites in a small bowl until soft peaks form. Working in 2 batches, fold egg whites into batter just until combined. Fold in chocolate.
Heat a waffle iron until very hot; lightly coat with nonstick spray. Working in batches, cook waffles until cooked through. Transfer to a wire rack set inside a baking sheet, cover loosely with foil, and keep warm in oven until ready to serve.
Serve waffles with butter and syrup.
Have a great weekend!!
Beijos e Tchau!
Ludmilla and Marilyn Chudda