The combination of waffles and chocolate makes for a quintessentially Belgian dessert. Replace the bananas with pears, mango or strawberries. Speculaas ice-cream is a typically Belgian ice cream flavour. It can be replaced with any spiced ice cream you like, such as cinnamon, clove, nutmeg or ginger.
Serves 8, Prep: 15 minutes, Rest: 1 hour, Cook: 25 minutes
150g Belgian dark chocolate (70%)
1 tsp vanilla extract
½ tsp ground cloves
2 tbsp sugar
25g cocoa powder
¼ – ½ tsp salt
7g dried yeast
a pinch of salt
4 large bananas
8 scoops of speculaas ice cream, to serve
- Melt the butter and 50 g chocolate. Remove from the heat and stir in the milk, vanilla, cloves and remaining finely chopped chocolate. Sieve the flour, sugar, cocoa powder, salt and yeast into the mixer bowl. Mix with the flat beater on speed 1 for 30 seconds.
- Separate the eggs. Place the wire whisk and mix the chocolate mixture and egg yolks into the flour on speed 6 until you obtain a thick and smooth batter. Transfer to a large bowl, cover and leave at room temperature for 1 hour.
- Clean and dry the mixer bowl and wire whisk thoroughly. Whisk the egg whites and salt on speed 8 until stiff. Fold the egg whites into the batter with a large metal spoon.
- Heat a waffle iron according to the manufacturer’s instructions. Pour enough batter into the iron to coat the base thinly, then close the iron and cook the waffles for 3 to 4 minutes. The waffles are cooked when they can easily be removed from the iron. Keep the waffles warm and continue with the remaining batter.
- Make the caramelized bananas. Slice the bananas length ways or into thick slices. Heat the butter in a heavy-based pan and add the bananas and sugar. Cook on a high heat until the bananas are caramelized but still retain their shape. Serve with the warm waffles and the speculaas ice cream.