Food stylist Sam Linsell’s latest cookbook, “Sweet” (Struik Lifestyle), R250, is full of rich, decadent and moreish recipes like these gorgeous chocolate waffles


For the waffles

  • 210g cake flour
  • 60ml quality cocoa powder
  • 10ml baking powder
  • 3ml salt
  • 30ml castor sugar
  • 5ml vanilla extract
  • 2 large free-range eggs, separated
  • 450ml milk
  • 125ml sunflower oil

For the bourbon butterscotch sauce

  • 60g butter
  • 200g light brown sugar
  • 250ml fresh cream
  • 5ml vanilla extract
  • 30ml bourbon
  • a pinch of sea salt flakes


To make the waffles

  1. Sift all the dry ingredients into a large bowl.
  2. In another bowl, combine all the wet ingredients, except the egg whites, and lightly whisk.
  3. Beat the egg whites in a separate bowl until stiff peaks form.
  4. Add the wet ingredients to the dry and lightly mix until you have a batter. (Don’t worry, there will be a few small lumps).
  5. Gently fold in the beaten egg whites until just combined. (Note: This mixture can be made in advance and stored in the fridge.)

To make the butterscotch sauce 

  1. Melt the butter in a large, heavy-based pot.
  2. Add the sugar and allow this to cook for about 5 minutes on a medium-high heat. The sugar should be mostly dissolved and turning an amber colour.
  3. Add the cream and vanilla extract. Do be careful as this will bubble furiously and is the reason why a large pot is essential. Stir continuously as the bubbles subside. By now the mixture should be a lovely silky sauce, but continue to cook over a low heat if you feel the consistency is not right. It will thicken as it cools, too.
  4. Stir in the bourbon and salt.
  5. Heat a waffle iron and grease or spray with non-stick cooking spray. Cook the waffles until they are done.
    Serve the sauce warm, poured over the waffles.

This recipe makes ± 6 waffles