Gastroback 42421 User Manual - Page 30

Chocolate and honeycomb serves 12 waffles preparation 15 minutes cook 15 minutes Ingredients • 200 g dark bittersweet 70% chocolate, chopped • 100 g unsalted butter, diced • 112 g caster sugar • 3 eggs • 480 ml milk • 330 g plain flour • 2 teaspoons vanilla extract • 3 teaspoons baking powder • 1 teaspoon salt • 225 g Zucker • 150 g chocolate honeycomb, cut into large 3cm chunks, plus extra for garnish Serve with vanilla and chocolate ice cream Method 1. Select CHOCOLATE waffle setting and dial up number 5 on the browning control dial. Preheat until orange light flashes up and the words HEATING disappear. 2. Place the chocolate and butter in a microwave safe bowl and heat on 100% power for 30 seconds. Stir and repeat until chocolate and butter have melted and mixture is smooth; set aside to cool slightly. 3. Whisk eggs, milk and vanilla together in a large jug and stir through cooled chocolate mixture. 4. Sift flour, baking powder, sugar and salt together in a large mixing bowl; make a well in the centre. 5. Pour in egg mixture and whisk until mostly smooth. Fold through chopped honeycomb bar. 6. Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook until timer has finished and ready beep has sounded 3 times. Repeat with remaining batter. 7. Serve 2 per stack, topped with scoop of vanilla and chocolate ice cream and with extra chopped honeycomb. Note: Waffles will be soft after cooking, but will harden on cooling. 66