These black forest waffles are everything you love about the classic dessert rolled into a decadent breakfast treat. Dark chocolate waffles topped with fresh whipped cream and a homemade cherry sauce… What’s not to love about this summery dish?
Author:The Simple, Sweet Life
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:16 waffle squares - 4 full size waffles 1x
For the cherry sauce:
3/4 lb fresh cherries
1/3 cup granulated sugar
2 tsp cornstarch
For the whipped cream:
1 cup heavy whipping cream
1/2 tsp vanilla extract
For the dark chocolate waffles:
2 cups all-purpose flour
½ cup unsweetened cocoa powder
¼ cup (packed) brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups buttermilk
½ cup vegetable oil
1 tsp vanilla extract
6 oz. bittersweet chocolate, finely chopped
Place sliced and pitted cherries in a medium-size sauce pan with the sugar and 2 tablespoons of water.
Cook the cherries over medium heat until tender.
In a small bowl, combine cornstarch with 2 teaspoons of water. Stir until all the lumps are gone.
Pour the cornstarch into the cherry sauce, whisking continuously.
Cook at a low boil for another 2-3 minutes, or until the sauce has thickened.
In a large bowl, whisk together the dry ingredients for the waffles.
Create a well in the dry ingredients.
In a medium bowl, whisk together the milk, oil, vanilla and egg yolks.
Pour the mixture into the well in the dry ingredients, and whisk together until just combined.
Melt the chocolate and gently fold it into the waffle batter.
In another bowl, use an electric mixer to beat the egg whites until stiff peaks form.
Fold the egg whites into the waffle batter until just combined.
Pour the batter into a preheated waffle iron and cook until crisp.
In a medium-size bowl, whip the heavy whipping cream and vanilla extract until soft peaks form.
Spoon the whipped cream onto waffles and top with the cherry sauce.
Melting chocolate: There are two common methods for melting chocolate. 1. Melt chocolate in a bowl over a pot of boiling water. 2. Melt chocolate in a microwave using 10 second increments until the chocolate stirs smooth. Be sure to stir the chocolate between each 10 seconds to keep it from overheating and seizing up.
Buttermilk substitute: Don’t have buttermilk on hand? You can make your a substitute by stirring 1 tablespoon + 1 teaspoon of white vinegar into the 2 cups of milk OR stirring 1/2 cup milk together with 1 1/2 cup plain yogurt.
Making waffle batter in advance: Waffle batter made with egg whites can be made up to 4 hours in advance. To store, simply cover it and keep it refrigerated.
Keeping waffles warm: Stacking freshly cooked waffles with result in soggy waffles. To keep them warm and crisp, place them directly on the rack of an oven preheated to 250F.
Storing leftover waffles: If you want to make your waffles ahead or store any leftovers, cooked waffles can be kept in an airtight container for 2-3 days in the refrigerator or up to 3 months in the freezer. To reheat, simply bake them at 350F for 10-15 minutes.