Tuesday, June 9, 2015

Chocolate Waffles with Raspberry Purèe

20 oz. frozen raspberries; thawed - drained; reserve juices
2 cups granulated sugar, divided use
to taste: fresh lemon juice
1-1/4 cups unsalted butter or margarine
3/4 lb. bittersweet chocolate
6 eggs; separated
1/2 cup milk
1 cup cake flour; sifted  
2 tsp. baking powder
1/4 tsp. salt
optional: gresh raspberries

      Purèe raspberries and sugar in a food processor or blender until smooth.  Strain with juices through a chinois or fine strainer.  Place raspberries, 1 cup sugar and lemon juice in a heavy saucepan; cook over low heat until sugar dissolves.  Set aside.  In a separate saucepan, melt butter and chocolate; cool.  In a large bowl, whisk egg yolks and sugar.  Add milk and stir into chocolate mixture.  In a separate bowl, sift flour, baking powder and salt.  In a bowl, whip egg whites with an electric mixer until soft peaks form (when beaters are lifted from mixer, peaks will form, then fall; they do not retain shape).  Set aside.  Pour liquid ingredients into dry ingredients, gently mixing with a spatula.  Gently fold in egg whites.  Pour into a (heated) waffle iron and, according to mfgr's instructions, cooking until golden brown, 3 - 5 minutes.  Serve immediately, with raspberry purèe and sweetened whipped cream.  Top with fresh raspberries, if available.  Makes 6 (6-1/2") waffles.

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