Gastroback 42424, Руководство по эксплуатации

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109
MILK CHOCOLATE AND PEANUT BUTTER
Ingredients
• 200 g milk chocolate, chopped
• 100 g unsalted butter, diced
• 112 g caster sugar
• 3 eggs
• 480 ml milk
• 300 g plain flour
• 2 teaspoons vanilla extract
• 2 tablespoons cocoa powder
• 3 teaspoons baking powder
• 300 g Reeses’ peanut butter cups,
coarsely chopped
Serve topped with crushed peanuts,
ice cream or cream
Method
1. Place the chocolate and butter in a microwave safe bowl and heat on 100% power for 30
seconds. Stir and continue until chocolate and butter have melted and mixture is smooth; set
aside to cool slightly.
2. Whisk eggs, milk and vanilla together in a large jug and stir through cooled chocolate
mixture until smooth.
3.
Sift flour, sugar, cocoa powder and baking powder together in a large mixing bowl and
make a well in the centre.
4. Pour in egg mixture and whisk until mostly smooth with just a few lumps; fold through
chopped peanut butter cups.
5. Select CHOCOLATE waffle setting and dial up number 5 on the browning control dial.
6. Preheat until orange light flashes up and the words HEATING disappear.
7. Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook
until timer has finished and ready beep has sounded 3 times. Repeat with remaining batter.
8. Serve with crushed peanuts and cream or ice cream.
SERVES
12
WAFFLES
PREPARATION
15
MINUTES
COOK
15
MINUTES