Chocolate waffles with Bourbon butterscotch sauce

6 servings Prep: 20 mins
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With bourbon butterscotch sauce.

By Independent Contributor April 13 2015
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Ingredients (15)

210 g cake flour
60 ml cocoa powder
10 ml Baking powder
3 ml salt
30 ml castor sugar
5 ml vanilla extract
2 eggs — separated
450 ml milk
125 ml sunflower oil
60 g butter
200 g brown sugar
250 ml cream
5 ml vanilla extract
30 ml bourbon
pinch sea salt
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For the waffles, sift all the dry ingredients into a large bowl. In another bowl, combine all the wet ingredients, except the egg whites, and lightly whisk. Beat the egg whites in a separate bowl until stiff peaks form.

Add the wet ingredients to the dry and lightly mix until you have a batter. Don’t worry, there will still be a few small lumps. Gently fold in the beaten egg whites until just combined. (Note: This mixture can be made in advance and stored in the fridge.)

To make the butterscotch sauce, melt the butter in a large, heavy-based pot. Add the sugar and allow this to cook for about 5 minutes on a medium-high heat. The sugar should be mostly dissolved and turning an amber colour. Add the cream and vanilla extract. Do be careful as this will bubble furiously and is the reason why a large pot is essential. Stir continuously as the bubbles subside. By now the mixture should be a lovely silky sauce, but continue to cook over a low heat if you feel the consistency is not right. It will thicken as it cools, too. Stir in the bourbon and salt.

Heat a waffle iron and grease or spray with non-stick cooking spray. Cook the waffles until they are done.

Serve the sauce warm, poured over the waffles.

Makes ± 6 (depending on size of waffle iron)

Extracted from Sweet by Sam Linsell (Struik Lifestyle).

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