I know, I know. I promised not to bother you every week with new waffle recipes, and I actually had a “restauration and what to look out for on the first bake” post planned, but things didn’t go as intended.

I was playing around with the ancient french waffle iron from my Box of Misfits last week, restoring it. Stripping it already took way longer than anticipated and it’s still not completely re-seasoned yet. I had looked forward to the maiden bake in the new/old iron last weekend, but alas… first the iron, and then the weather were both too pigheaded to go along with my plans.

Which meant I had to bake my saturday afternoon coffee snack in the kitchen, in a different iron, using a different dough.

Which wasn’t necessarily a bad thing. But it led to a very different waffle post. This one 🙂

I picked a recipe for a thin, cakey waffle instead of the intended thick and crisp one and used the only flat(ish) cast iron that fits the small hotplate. Because flipping 3+ kilos of cast iron back and forth on a glass stove top just calls for TROUBLE.

I guess I have to out myself now: I’m a German woman and despite my collection of nearly 30 waffle irons, I don’t own what every “proper” German household should have: an electrical german waffle maker that makes thin, plate-sized waffles looking like a flower made up of 5 hearts.

Yeah, shame on me!

Well, I have one with a flip ring for the rocket stove and one with really long handles for a woodstove or a campfire, but those were of no help because of the freezing rain!

Long story short, I made flat, round chocolate waffles in an iron I’ve had for a while but was never too fond of (the handles are way too short!) and turned them into Million Euro Chocolate Waffle Cream Cakes. Or something along those lines. Truth is, I bought a bag of chocolate coins because of Carnival next week. I needed some treasure to fill my pirate’s chest. And there was no other chocolate in the house for decoration.

The cream filling is just whipped cream, flavored with a spoonful of freeze dried, crushed raspberries and a bit of powdered sugar. Super easy but always impressive.

I barely dare to write the recipe down, but here it is:

• 125g very soft butter
• 80 sugar
• 250g flour
• 250g milk
• 3 eggs
• 1 Tbsp drinking cocoa
• 1 tsp vanilla
• 1 tsp baking powder
• splash of rum

Throw everything into a mixing bowl and turn it into a smooth batter. Bake waffles according to your waffle irons instructions.

Let cool on a rack and cut into quarters.

• 300g whipping cream
• 1 Tbsp freeze dried raspberries (crushed)
• 1-2 tsp powdered sugar

Mix the cream with the sugar and the crushed raspberries and whip until stiff. Use a piping bag to cover half of the waffle pieces with cream, then place the other half on top.

Decorate the tiny cakes to your liking. I used some more of the raspberry cream and some milk chocolate coins.

The waffle cakes are best the same day, but you can prep the waffles and fill them a day later or freeze them, that’s no problem as long as the cakes aren’t assembled.

Enjoy 🙂