Chocolate Cake Waffles, Lemon Curd and Strawberries
When I was browsing through Chocolat by Eric Lanlard in order to write the review I posted recently, I was caught by his recipe for chocolate waffles. I knew I would have to make them in the not too distant future. When I came back from a preserving course at River Cottage, laden with lemon curd (amongst other things), I knew the time had come. Chocolate waffles with a big dollop of lemon curd had my name written all over it.
So, a couple of days ago, I searched out my silicone waffle moulds, got out my trusty bowl and wooden spoon and gaily set out to follow the recipe, deciding to reduce it by half. I hadn’t got very far when I realised something was seriously wrong. What was Eric thinking of? Indeed what were his editors thinking of? I’ve made several recipes from this book and they have all turned out well, so I was expecting plain sailing once again. It was the amount of sugar that first set the alarm bells ringing. 300g? Surely that couldn’t be right. If I’d read the recipe properly before I’d begun, I’d have realised this was a cake mixture not a pancake one; I’d have then made up my own waffle recipe instead. However I’d already melted the butter and mixed some of the other ingredients, so I carried on, severely reducing the amount of sugar and increasing the milk from one tbsp, yes that’s right only one, to twelve. I had a look online to see if anyone else had reported any issues with this recipe. I couldn’t find any, so maybe I’m the first person to make it??? Anyway, here is a link to the original ingredients so you can see for yourselves.
This is how I made:
Chocolate Cake Waffles
- Melted 125g salted butter in a pan over low heat, then left to cool a little.
- Sifted 125g flour (half wholemeal, half white) into a bowl with 1 tsp baking powder, 1 tsp cinnamon and 25g cocoa powder.
- Stirred in 50g golden caster sugar.
- Made a well in the centre and broke in 2 eggs.
- Poured in the butter and 1 tsp vanilla extract and started mixing into the flour from the inside out.
- Added 12 tbsp milk during the mixing process.
- Spooned into four silicone waffle moulds and baked in the oven at 180℃ for 17 minutes.
- Left to cool a little then turned out onto a wire rack.
- Dusted with icing sugar, then piled on lemon curd, strawberries and chocolate shavings – and later some cream.
These waffles may not have been the light crisp affair I had been imagining, but they were still seriously good. Even with the reduced amount of sugar and the extra milk, these were still very much cake rather than waffle. They were quite hefty affairs and one was more than enough, so the four cake waffles I made lasted us over two days. We ate two warm from the oven, but the other two were just as good cold. With strawberries in season now, they had to be included and I managed to pick a few wild ones from the garden. On day two we went well over the top with cream and bought strawberries in addition to the lemon curd. Strawberries and lemon curd I have now discovered are a match made in heaven. CT was equally enamoured. In fact the whole combination was superb and I now know what cake I’m going to make for next week’s party. The chocolate waffles will have to wait for another day.
I’m sending this off to Bookmarked Recipes with Jac of Tinned Tomatoes.
I’m also sending it off to Made with Love Mondays over at Javelin Warrior’s Cookin w/Luv.
It’s also going to Emily over at A Mummy Too for #recipeoftheweek.
And as strawberries play an important part here, I am sending it off to Lets Cook with Strawberries over at Simply Food.
And Bake of the Week is not forgotten either over at Caso Costello.
Cook Blog Share over at Supergolden Bakes also gets one of these waffles – I’m beginning to think I didn’t make enough!
One also goes off to Tasty Tuesdays with Honest Mum