Recipe: Chocolate caramel waffles
If a brewery and a cocoa farm had a romantic tryst these chocolate waffles with salted Guinness caramel would be their love child.
Gloriously self-indulgent and completely addictive, they would be a stretch to call breakfast but I'm willing if you are.
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.
If you've got neither, just make pancakes - they taste just as good.
CHOCOLATE WAFFLES WITH SALTED GUINNESS CARAMEL
Makes 16-18 waffles
|250g plain flour|
|50g cocoa powder|
|2½ tsp baking powder|
|½ tsp salt|
|½ tsp bicarbonate of soda|
|6 tbsp caster sugar|
300g sour cream
|100g dark chocolate|
|½ cup milk|
|110g butter, melted plus extra for greasing the waffle iron|
|(3/4 cup) Guinness|
|A generous pinch of salt|
|½ cup light brown sugar|
|1 tbsp butter|
|½ cup thin cream|
|1. Stir together Guinness and brown sugar in a saucepan. Place over low heat and simmer for 20 minutes or until syrupy. Add the butter and whisk until melted. Remove from heat and add the cream and pinch of salt, stirring to combine.|
2. While the caramel is cooking make the waffles by sifting the dry ingredients into a bowl. In another large bowl, combine and mix the eggs, sour cream and milk. Add the sifted dry ingredients to the wet ingredients and whisk or beat together until smooth.
3. Melt the butter and chocolate together in a heatproof bowl over a saucepan of simmering water then add to batter mixture, stirring well. Let the batter sit for at least 30 minutes (or overnight covered in the fridge).
4. Melt some extra butter to grease the waffle iron/pan. Pour in enough batter to fill the waffle cavity. If using a cast iron version, the waffles are ready to fli when bubbles appear and the waffle takes on a darker appearance. Cook for approximately 1 minute on each side.
Keep in mind waffles are just like crepes or pancakes - the first is never the best looking. Serve hot topped with ice cream or crème fraiche and drizzle over the Guinness caramel or freeze and toast later.
For more recipes go to theothercrumb.blogspot.com