Delight your chocolate loving better half with breakfast in bed or serve with Vanilla ice cream for a unique dessert.
1 cup sugar
3/4 cup flour
3/4 cup cake flour
1/3 cup unsweetened cocoa powder
1 1/2 tsps baking powder
1/2 tsp baking soda
6 Tbs warm water
1 tsp instant espresso powder (substitute instant coffee if necessary)
2 1/2 ozs unsweetened chocolate, chopped
3 Tbs unsalted butter
2 Tbs vegetable oil
1 1/2 tsps vanilla extract
2 large eggs
1 1/4 cups buttermilk
1/2 cup pecans finely chopped
Whisk first 7 ingredients in large bowl to blend. Stir 6 Tbs warm water and espresso powder in a small bowl until dissolved. Stir chopped chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Whisk in oil, vanilla and coffee mixture into chocolate. Cool to lukewarm. Then, whisk eggs, 1 1/4 cups buttermilk and pecans into the chocolate mixture; add to dry ingredients and blend well.
Preheat waffle iron to medium heat according to manufacturer's instructions. Use about 1/2 cup to 3/4 cup of mixture depending on size of waffle iron. Pour into center of waffle iron and using a spatula spread evenly. Close waffle iron and cook throughly but still soft and color on outside of waffle darkens, about 4 minutes depending on waffle iron.
Garnish as desired with whipped cream, fudge sauce and pecans.
Yield: 6 servings (can be halved)