The waffle is a cake-like breakfast bread made out of batter. The batter is usually a mixture of sugar, oil, flour, eggs and milk poured into a iron that has designs in it and no, we are not talking about the average flat iron that we use on clothes. The iron used in baking waffles generally has a honeycomb like design in it and can be bought in numerous shapes. Some are heart-shaped, cone-shaped or even shaped like a cloud. The common waffle iron has the distinctive crisscross pattern. The pattern is the result of the elevated divisions on the iron.



There are a large number of types of waffles. There are the light, crisp waffles; the waffles that are like apple pie that smells and tastes like the real apple pie; cinnamon waffles; the light and softy chocolate chip and butter milk waffles that are so fluffy and light; the cornmeal waffles that has a light and crunchy texture; the gingerbread waffles poured with a chocolate sauce; the crispy maple walnut waffle that has a full maple flavor within but the outer part is super crispy and of course who can forget the famous Belgian waffle. Most if not all of this are best served topped with butter, syrup or even fruits like raspberries or strawberries. And due to the insistent demand for Belgian waffles, below is a recipe of a chocolate Belgian waffle.

Ingredients:

For the Topping:

18 Ounces of dark chocolate, chopped up

1 Cup of heavy cream

12 Tablespoons of butter (unsalted) cut into cubes

1/2 Cup of corn syrup (light)

2 pinches of salt

4 Teaspoons of vanilla

Direction:

Throw in all the ingredients except for vanilla. Then mix everything in. Place over boiling water on a low heat; whip until melted and soft. Remove from high temperature and boiling water; beat with vanilla in a whisking manner. Place in a ceramic bowl them microwave at moderate power for a minute. Then fold the ingredients very well until very smooth. Then microwave for twenty minutes then stir well until the topping is silky soft. Chill for a moment. If you are not going to use it immediately, store it in the refrigerator. It is best served when warm.

For the waffles:

4 squares or 4 ounces of dark chocolate, chopped up

4 squares or 4 ounces of unsweetened chocolate, chopped up

4/6 cups of heavy cream

4 pieces of large eggs (Large, at room temperature)

6/8 cups plus 4 tablespoons of milk

4 cups of cake flour

1 cup plus 4 tablespoons of sugar

4 teaspoons of baking powder

1 pinch of salt

Direction:

In a little heatproof bowl, mix chopped chocolates with heavy cream. Put over boiling water on a low heat. Whip until almost thawed out. Remove from high temperature and boiling water. Beat until soft. Then cool by stirring the batter occasionally until room temperature.

In a medium sized bowl, beat the egg yolks and milk until well-mixed. Set aside. Sift the sugar, cake flour, salt and baking powder into a medium-sized bowl. When the chocolate mixture is at room temperature, add now the dry ingredients together with the egg yolk and milk mixture. Fold until blended, should a few lumps appear just ignore.

Preheat the waffle maker. While the waffle maker heats, you may start cleaning a small bowl with a clean beater, beat the egg whites on high speed to stiffen the peaks. Tenderly fold into the batter until there the white streaks disappears.

Then follow the manufacturer's instructions for cooking waffles because waffle makers vary from the amount of batter you are going to put on the divisions.