Ingredients:
For the sauce
2 cups (10 ounces) fresh or frozen blackberries, plus extra berries for optional garnish
2 tablespoons sugar
Juice from 1 lemon
2 tablespoons water, or more as needed
For the waffles
8 tablespoons (1 stick) unsalted butter, cut into cubes
3 ounces bittersweet chocolate (60 to 77 percent cacao), coarsely chopped
3/4 cup sugar
2 large eggs, at room temperature, lightly beaten
1 teaspoon vanilla extract
1/2 cup whole milk
1 cup flour
3 tablespoons cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
Whipped cream or mascarpone cheese, for garnish
2 cups (10 ounces) fresh or frozen blackberries, plus extra berries for optional garnish
2 tablespoons sugar
Juice from 1 lemon
2 tablespoons water, or more as needed
For the waffles
8 tablespoons (1 stick) unsalted butter, cut into cubes
3 ounces bittersweet chocolate (60 to 77 percent cacao), coarsely chopped
3/4 cup sugar
2 large eggs, at room temperature, lightly beaten
1 teaspoon vanilla extract
1/2 cup whole milk
1 cup flour
3 tablespoons cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
Whipped cream or mascarpone cheese, for garnish
Directions:
For the sauce: Combine the blackberries, sugar and lemon juice in a small saucepan; if using fresh blackberries, add 2 tablespoons of water. Cook over medium heat, stirring frequently and using the back of a large spoon to crush the berries.
Once the mixture begins to bubble gently, cook for 5 to 7 minutes, until the sugar has dissolved and the berries begin to break down, making sure the mixture does not come to a full boil. Transfer to a food processor or blender; if using the latter, remove the center of the blender lid and cover the opening with a towel to prevent any splash-ups. Puree until smooth. Wipe out the saucepan.
Strain the sauce through a fine-mesh sieve back into the same saucepan, using a flexible spatula to push/scrape it through and discarding the solids. Keep warm.
(At this point, the sauce also can be cooled, covered and refrigerated for a day.)
For the waffles: Grease the interior of a small Belgian waffle iron with nonstick cooking oil spray. Preheat according to the manufacturer's directions.
Combine the butter and chocolate in a saucepan or in a double boiler over low heat. Once the mixture is melted and smooth, remove it from the heat and stir in the sugar until well incorporated. Beat in the eggs and vanilla extract, then the milk. Stir in the flour, cocoa powder, baking powder and salt, mixing just until incorporated.
Pour about 1/2 cup of batter onto the iron for each waffle (the amount will depend on the size of your iron) and cook for about 3 minutes, until firm.
Serve warm, drizzled with the room-temperature or warmed blackberry sauce. Garnish with blackberries, if desired, and whipped cream or mascarpone.
Adapted from "Breakfast for Dinner: Recipes for Frittata Florentine, Huevos Rancheros, Sunny-Side-Up Burgers, and More," by Lindsay Landis and Taylor Hackbarth (Quirk Books, 2013). Tested by Jane Touzalin for The Washington Post.
Once the mixture begins to bubble gently, cook for 5 to 7 minutes, until the sugar has dissolved and the berries begin to break down, making sure the mixture does not come to a full boil. Transfer to a food processor or blender; if using the latter, remove the center of the blender lid and cover the opening with a towel to prevent any splash-ups. Puree until smooth. Wipe out the saucepan.
Strain the sauce through a fine-mesh sieve back into the same saucepan, using a flexible spatula to push/scrape it through and discarding the solids. Keep warm.
(At this point, the sauce also can be cooled, covered and refrigerated for a day.)
For the waffles: Grease the interior of a small Belgian waffle iron with nonstick cooking oil spray. Preheat according to the manufacturer's directions.
Combine the butter and chocolate in a saucepan or in a double boiler over low heat. Once the mixture is melted and smooth, remove it from the heat and stir in the sugar until well incorporated. Beat in the eggs and vanilla extract, then the milk. Stir in the flour, cocoa powder, baking powder and salt, mixing just until incorporated.
Pour about 1/2 cup of batter onto the iron for each waffle (the amount will depend on the size of your iron) and cook for about 3 minutes, until firm.
Serve warm, drizzled with the room-temperature or warmed blackberry sauce. Garnish with blackberries, if desired, and whipped cream or mascarpone.
Adapted from "Breakfast for Dinner: Recipes for Frittata Florentine, Huevos Rancheros, Sunny-Side-Up Burgers, and More," by Lindsay Landis and Taylor Hackbarth (Quirk Books, 2013). Tested by Jane Touzalin for The Washington Post.
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