- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoons salt
- 1/3 cup melted semisweet chocolate
- 2 egg yolks
- 1 teaspoons vanilla extract
- 1 3/4 cups milk
- 1/2 cup plus 5 tablespoons melted butter
- 2 egg whites
- 1/2 cup sugar
- 2 pints fresh raspberries
- Dash orange liqueur (recommended: Grand Marnier)
- 2 cups sweetened whipped cream
- Confectioners' sugar
Combine the flour, baking powder and salt in a mixing bowl. In another bowl beat the chocolate, egg yolks and vanilla lightly. Beat the milk and 1/2 cup of the butter into the egg mixture. Fold the flour mixture into the egg mixture. Stir until combined yet still slightly lumpy. In a small bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter, leaving little fluffs of egg whites. Pour 1 cup batter onto grids of a preheated, lightly greased waffle iron (grease the waffle iron with 2 tablespoons of the butter, in all). Close the lid quickly: do not open during baking. Bake according to the manufacturer's directions.
Melt the remaining butter in a skillet over medium heat. Add the sugar, stirring constantly until it dissolves, about 1 minute. Add the raspberries and cook, stirring, for 2 to 3 minutes. Remove from the heat and add the orange liqueur. Flame the liqueur and continue to cook for 1 minute. Serve the waffles with the raspberry syrup and sweetened whipped cream. Garnish with confectioners' sugar.