Gloria wrote:

> I wonder how chocolate cake batter would do in a waffle iron.
> That might just make me LIKE waffles, deep chocolate with whipped cream
> instead of maple syrup--or maybe maple flavored whipped cream?
> That sounds promising.

With chocolate waffles, I'd go with a sour-cherry/almond or an orange-pecan
topping, or something along those lines.

At any rate, adapted from _The Big Book of Breakfast_, here's a recipe for
chocolate waffles:

Chocolate Waffles

Pam® or some equivalent oil spray
2 large eggs
1/2 cup melted butter [1]
1 3/4 cups milk
1/4 cup plus 1 tablespoon sugar
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder [2]
4 teaspoons baking powder
1/4 teaspoon salt

Preheat waffle iron and spray lightly with Pam®.

Separate the eggs.[3]

Whisk together the egg yolks, milk, and melted butter. Add sugar and whisk
until sugar is dissolved.

Beat egg whites until soft peaks form.

Whisk the flour, cocoa powder, baking powder, and salt together. Add to
egg-milk mixture and whisk until just smooth. Gently fold in the beaten egg
whites.

Pour an appropriate amount of batter onto waffle iron.[4] Close lid and bake
until steam stops and waffle is crisp, 3 to 4 minutes. Remove waffle and
repeat with remaining batter. Serve immediately with your choice of
toppings.

BOB'S NOTES:
1. The book says you can also use margarine or vegetable oil. I don't
recommend either.

2. If you use Dutch-processed cocoa powder, your waffles will be a darker
chocolate color and have a somewhat mellower taste. If you use "normal"
cocoa powder, they'll be a little reddish and have a bit more "bite".

3. The recipe doesn't have you separate the eggs, it just has you beat the
eggs until foamy and then whisk in everything else. But I think the
technique outlined above gives you a much better texture.

4. The book says "Pour 1/4 cup batter onto waffle iron," but that doesn't
make sense to me because the appropriate amount of batter will depend on the
size of your waffle iron.

Bob