Gastroback 42421 Design Gourmet Waffle Maker Advanced 4S - Manual (Page 30)

66
ChoColate and honeyComB
sERvEs
12
wafflEs
pREpaRation
15
minutEs
cook
15
minutEs
ingredients
• 200 g dark bittersweet 70% chocolate,
chopped
• 100 g unsalted butter, diced
• 112 g caster sugar
• 3 eggs
• 480 ml milk
• 330 g plain flour
• 2 teaspoons vanilla extract
• 3 teaspoons baking powder
• 1 teaspoon salt
• 225 g Zucker
• 150 g chocolate honeycomb, cut into
large 3cm chunks, plus extra for garnish
Serve with vanilla and chocolate ice cream
method
1. Select CHOCOLATE waffle setting and dial up number 5 on the browning control dial.
Preheat until orange light flashes up and the words HEATING disappear.
2. Place the chocolate and butter in a microwave safe bowl and heat on 100% power for 30
seconds. Stir and repeat until chocolate and butter have melted and mixture is smooth; set
aside to cool slightly.
3. Whisk eggs, milk and vanilla together in a large jug and stir through cooled chocolate mixture.
4. Sift flour, baking powder, sugar and salt together in a large mixing bowl; make a well in
the centre.
5. Pour in egg mixture and whisk until mostly smooth. Fold through chopped honeycomb bar.
6. Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook
until timer has finished and ready beep has sounded 3 times. Repeat with remaining batter.
7. Serve 2 per stack, topped with scoop of vanilla and chocolate ice cream and with extra
chopped honeycomb.
Note: Waffles will be soft after cooking, but will harden on cooling.