Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Finely chop
Bittersweet Chocolate (170 g)
. Divide the large
Eggs (3)
into egg yolks and egg whites. Make sure all ingredients are at room temperature.
Step 2
In a large bowl, sift and combine
All-Purpose Flour (250 g)
,
Unsweetened Cocoa Powder (45 g)
,
Brown Sugar (55 g)
,
Baking Powder (7 g)
,
Baking Soda (5 g)
, and
Kosher Salt (6 g)
.
Step 3
In another large bowl, whisk together egg yolks,
Buttermilk (480 mL)
,
Olive Oil (120 mL)
, and
Vanilla Extract (5 mL)
.
Step 4
Fold the dry ingredients into the wet ingredients in 3 batches. Do not overbeat. Mix until thoroughly combined.
Step 5
Using a standing mixer beat egg whites until soft peaks form, 5 to 7 minutes.
Step 6
Gently fold the egg whites into the batter, until no white streaks remain. Fold in the chocolate.
Step 7
Heat your waffle maker until it is very hot. Spray with
Vegetable Oil Cooking Spray (as needed)
. Pour 1/2 cup of the batter onto your well-oiled waffle maker. Cook until it is cooked through.
Step 8
Transfer them onto a baking sheet and let them cool.
Step 9
Place
Mascarpone Cheese (225 g)
in the bowl of a standing mixer fitted with a paddle attachment, and whip it for 1 minute.
Step 10
Slowly add
Heavy Cream (180 mL)
,
Powdered Confectioners Sugar (25 g)
and
Vanilla Extract (5 mL)
in the bowl and whip the mixture until it turns light and fluffy.
Step 11
Place the first waffle onto a plate and spread ¼ cup of the mascarpone whipped cream onto it.
Step 12
Place the second one on top of the first one, and again, spread ¼ cup mascarpone whipped cream. Repeat this process two more times.
Step 13
Top it off with
Fresh Raspberries (60 g)
and sprinkle with
Powdered Confectioners Sugar (7 g)
. Serve with coffee or tea and enjoy!
