the Sage Test Kitchen

Double Chocolate Waffles with Honeycomb

Name: Double Chocolate Waffles with Honeycomb
Cook time: 900 s
Total time: 1800 s
Yield: Makes 10
Ingredients: 300 g dark chocolate (70% cocoa) - chopped, divided; 7 tbsp (100 g) unsalted butter - chopped; 2 large eggs; 375 ml milk; 1½ tsp vanilla extract; 335 g plain flour; 2½ tsp baking powder; 150 g caster sugar; 1 tsp Coarse salt; Chocolate coated honeycomb - to serve; Ice cream - to serve

30 mins total time

15 mins active time

Easy

Makes 10

Ingredients

Measurements:

300 g dark chocolate (70% cocoa)
chopped, divided
7 tbsp (100 g) unsalted butter
chopped
2 large eggs
375 ml milk
1½ tsp vanilla extract
335 g plain flour
2½ tsp baking powder
150 g caster sugar
1 tsp Coarse salt
Chocolate coated honeycomb
to serve
Ice cream
to serve

Instructions

1
Select CHOCOLATE waffle setting and dial up number 4 on the LIGHT/DARK indicator dial.
2
Preheat until the orange light flashes and the word HEATING disappears.
3
Meanwhile, put 6¼ oz (180g) of the chocolate and the butter in a microwave-safe bowl and microwave on High in 30 second bursts, stirring until melted and smooth. Set aside to cool slightly.
4
Put the eggs, milk and vanilla in a medium bowl and whisk until well combined. Stir in the cooled chocolate mixture.
5
Combine the flour, baking powder, sugar and salt in a large bowl and make a well in the center.
6
Whisk the egg mixture into the flour mixture to form a smooth batter. Stir in the remaining 4¼ oz (120g) chopped chocolate.
7
Pour ½ cup of batter into each waffle square and close lid to cook.
8
Repeat with the remaining batter.
9
Serve with scoops of ice cream and chopped honeycomb.
Tip: Waffles will be soft after cooking but will harden on cooling.