Caxton magazines staff
Food stylist Sam Linsell’s latest cookbook, “Sweet” (Struik Lifestyle), R250, is full of rich, decadent and moreish recipes like these gorgeous chocolate waffles
INGREDIENTS
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
METHOD
To make the waffles
- Sift all the dry ingredients into a large bowl.
- In another bowl, combine all the wet ingredients, except the egg whites, and lightly whisk.
- Beat the egg whites in a separate bowl until stiff peaks form.
- 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).
- 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
- Melt the butter in a large, heavy-based pot.
- 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.
- 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.
- Stir in the bourbon and salt.
- 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
