Microwave chocolate waffles
A waffle recipe that will delight those with a sweet tooth
Prepare chocolate waffles in the microwave simply and speedily, a recipe that will conquer the sweet tooth.
- 150 grams of butter
- Two eggs
- 150 grams of sugar
- 120 grams of warm water
- 210 grams of flour
- 40 grams of cocoa powder
- 10 grams of chemical yeast
- strawberry ice cream (to accompany)
- red fruits (to accompany)
- icing sugar (to decorate)
Melt the butter in the microwave.
In a bowl, pour the melted butter and eggs. Beat with a whisk, and without stopping stirring, add the sugar.
Sift the flour, cocoa powder, and yeast into another bowl. Mix everything. Pour in the egg mixture and stir with the whisk. Add the water and mix until you get a homogeneous mass.
Put in the microwave and heat for about 6 minutes until they are done.
Let cool and unmold, being careful not to break them.
Serve the chocolate waffles in the microwave. Decorate with icing sugar and accompany with ice cream and red fruits.
Step by Step
- Melt the butter in the microwave. In a bowl, pour melted butter and eggs. Beat and without stopping stirring, add the sugar.
- Sift the flour, cocoa powder, and yeast into another bowl. Mixture. Pour in the egg mixture and stir. Add the water and mix.
- Fill a silicone waffle mould with the batter.
- Put in the microwave and heat for about 6 minutes.
- Let cool and unmold carefully.
- Serve the chocolate waffles in the microwave. Decorate with icing sugar and accompany with ice cream and red fruits.
Tips and tricks
If you prefer that the waffles are not chocolate, substitute the 40 grams of cocoa powder for flour.
For crispness, you can pass the waffles through a pan without oil and toast them lightly.
A volcano of melted chocolate
An irresistible dessert of French origin with a sponge cake exterior and an unbeatable heart of melted chocolate
Discover how to prepare this delicious chocolate coulant with all the keys so it is curdled on the outside and irresistibly melted on the inside.
Chocolate coolant is one of the most popular desserts in French cuisine. Its chocolate interior has conquered gourmands worldwide, becoming one of the most popular desserts in various restaurants. It is common to see it accompanied by cream or a scoop of vanilla ice cream.
It is also known as a chocolate volcano or chocolatísimo, and it is that the great show occurs when we break the spongy exterior of the sponge cake and let out its irresistible heart of melted chocolate like a real volcano.
When it comes to making it, we must take special care at two key moments: the time in the oven and serve it immediately to prevent it from continuing to cook with the heat it maintains.
Don’t worry if you don’t get it the first time. As soon as you get the point of the size of your moulds and the oven, there will be no coolant that can resist you! For our part, we leave you the times and some effortless tricks at the end of the recipe so that it is much easier to make them and that they are always perfect.
- 250 grams of dark chocolate to melt
- 250 grams of butter
- 150 grams of sugar
- 100 grams of flour
- Five eggs
- Two egg yolks
Melt the chocolate in a water bath, and add the diced butter little by little.
In a bowl, crack the eggs, add the two yolks, and beat everything, add the sugar and beat until everything is well mixed.
When the chocolate is warm, pour it into the egg bowl and beat with the whisk until well incorporated. Add the sifted flour and mix everything well, so there are no lumps.
Line the moulds with baking paper (at the base and edges) and fill them with the chocolate cream (without filling to the top, leave 1-2 cm to the edge).
Please put it in the preheated oven at 200ºC for approximately 8 minutes until it is curdled on the outside but melted inside.
Remove from the oven, unmold and serve hot, without giving it time for the interior to set with the heat it maintains from the stove.
Step by Step
- Melt the chocolate and diced butter over low heat or in a water bath.
- Add the eggs and the two yolks to a bowl and beat; add the sugar, and continue beating until well mixed.
- When the chocolate is warm, pour it into the bowl of eggs and beat until well incorporated. Add the flour and mix.
- Line the moulds with baking paper and fill them with the chocolate cream, without filling to the top.
- Put in the oven preheated to 200 degrees centigrade for 8 minutes.
- Unmold and serve the chocolate coolant.
Tips and tricks
Tricks to make the perfect coolant:
Another straightforward trick so that we do not resist the result of a melted interior is to freeze the dough before putting it in the oven.
As we do in our nougat coolant recipe, we freeze the dough already in the mould to bake it for about 15 minutes at 180ºC.
In this way, we favour that the interior thaws once in the oven without curdling, while we achieve a perfectly spongy exterior.
How does the chocolate melt in a bain-marie?
The bain-marie is a beneficial technique when it comes to melting chocolate. We will only need a bowl, a saucepan with the water base and our sweet ingredient.
Put a saucepan on the fire with a bit of water, enough so that when placing a bowl on top, it touches the base but does not overflow.
Add the ounces of chocolate to the bowl and if the recipe calls for it, also add the milk or butter.
In this way, it is much easier to melt it and make it well mixed and integrated with the milk or butter.
Keep in mind that when melting the chocolate, it mustn’t melt completely. When it is a little short, it is better to remove the bowl from the heat and stir it until it melts with the heat that it maintains from the heat.
Why is it better to grease the mould with oil?
When we make our desserts at home, it is widespread to grease the moulds with butter. However, replacing butter with oil is advisable to leave this practice behind.
In cold cakes such as cheesecake or three-chocolate cake, we have no problem greasing them with butter because they are cold desserts that do not need an oven.
Now, in the desserts we make in the oven, it is always advisable to use oil instead of butter.
Why? Unlike oil, butter is much easier to burn when high temperatures expose.
The oil ensures that our recipe’s flavour is not spoiled by burning. Moreover, we always recommend using oils with a mild flavour, such as sunflower oil.
In baking and desserts, always grease the mould with oil and sprinkle a little flour.