2 cups all-purpose flour
½ cup unsweetened cocoa powder
¼ cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons kosher salt
3 large eggs, separated
2 cups buttermilk
½ cup olive oil or canola oil
1 teaspoon vanilla extract
6 oz. bittersweet chocolate (at least 70% cacao), finely chopped
Chocolate sauce for serving (recipe below)
Berries for serving
Lightly sweetened whipped cream for serving
Whisk flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add egg yolks, buttermilk, oil, and vanilla. Blend with a fork, then gradually incorporate dry ingredients, mixing just until combined.
Using an electric mixer on medium-high speed, beat egg whites in a small bowl until soft peaks form. Working in 2 batches, fold egg whites into batter just until combined. Fold in chocolate.
Heat a waffle iron until very hot; lightly coat with nonstick spray. Working in batches, cook waffles until cooked through. Serve immediately or keep warm in the oven. Serve with chocolate sauce, berries, and whipped cream.
7 oz. bittersweet chocolate, finely chopped
1 cup heavy cream
Place chocolate in a medium bowl. In a small saucepan, bring cream to a simmer then pour over chopped chocolate. Allow to sit for a 2-3 minutes and then whisk until smooth. Keep warm before serving.
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