Thursday, March 18, 2010

Chocolate waffle cakes with cacao nibs

Chocolate waffle cakes with cacao nibs


1 stick butter
2 large eggs
1/2 teaspoon vanilla
1/2 cup sugar
1/4 teaspoon salt if using unsalted butter
1/4 cup dutch-process cocoa powder
3/4 cup all-purpose flour
Optional: 1/2 ounce cocoa nibs, broken down into bits in a food processor, or in a plastic bag with a blunt object (meat tenderizer, rolling pin, old waffle iron, etc.)
Powdered sugar for dusting


Melt butter in a saucepan. Let cool slightly.

Put eggs, vanilla, and sugar in the bowl of an electric mixer fitted with the paddle attachment.

Mix on medium speed until pale, 4 to 5 minutes. Mix in butter, salt, cocoa powder, cocoa nibs (if using) and the flour.

Heat a waffle iron until hot. Lightly grease iron with a neutral oil, such as canola. Spoon about 1 tablespoon batter onto center of each waffle-iron section to make 1 1/2-inch rounds. Close cover; cook until set, about 1 1/2 minutes. Transfer to a wire rack. Let cool completely. Repeat with remaining batter, coating grids with oil after each batch.

Dust with powdered sugar. Makes about 18 cookies.
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