Chocowaffels with orange-lemon flavored mascarpone cream

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Ingredients for approx. 15 rectangular chocolate waffles with cheesecake cream

Orange-Cheesecake cream:1 tsp orangezest of an organic orange, juice of half of a lemon, 2 tbsp orange juice, 200 g mascarpone, 200 g cream cheese, 1 packet of vanilla sugar• 50 g icing sugar

Schokoladen-Waffels: 250 g flour, 50 g cocoa, 2 tsp baking soda, 60 g brown raw cane sugar, 1 packet of vanilla sugar

1/2 tsp salt, 2 eggs (size L), 40 g sugar, 75 g tasteless cooking oil, 420 g whole milk

optional: 75 g dark chocolate

Optional: fresh orange slices, chocolate grating for garning

When preparing the chocolate waffles, it’s best to start with the cheesecream topping. The cream of cream cheese and mascarpone with a fruity orange can then wait in the fridge for the freshly baked waffles

Cheesecake Creme mit einem Hauch Orange

First wash an organic orange and lemon under hot water and pat it dry. Then rub off fine crests of one half of the orange (be aware of that the white spots taste bitter!) and the lemon as well. Then halve the orange and squeeze the juice out of one half. Cut the other half into decorative slices or quarters.

Mix the mascarpone with the cream cheese in a small bowl. Add vanilla sugar, icing sugar and stir the cream smoothly together with a teaspoon of orangezest and about two tablespoons of orange juice and the juice of the half of the lemon. Place the orange cheesecake cream in the refrigerator until using.

Preparation of fluffy-juicy chocolate waffels

Continue with the waffle dough. First, preheat the waffle iron. Provide some butter and a heat-resistant baking brush that you can use to grease the iron before baking. (I prefer to butter to use rather than oil to grease the waffle iron because the waffles can simply be detached better from the waffle iron.)

Now mix the flour together with the baking powder, brown sugar, vanilla sugar and with a pinch of salt in a large mixing bowl. Then separate the eggs and beat the eggwhites until stiff while slowly letting the sugar trickle in. Then mix the eggyolks with the oil and milk.

Note: By whipping the eggs separately the waffles become particularly fluffy.

Form a hollow in the middle of the flour bowl and pour the egg yolk mixture into it. Then mix everything together. Now add the whipped eggwhites in until a smooth dough is formed.

If you want, you can finally put in some chopped or grated dark chocolate in. I really like it when there is a small chocolate piece in the freshly baked waffles here and there.

Now the waffle dough only has to be baked in portions. For me, it was almost exactly two ice cream portioning spoons per waffle field of dough, which was allowed to sizzle in the hot, greased iron for almost exactly 5 minutes.

How long your waffles take exactly, however, depends on your waffle iron and the set temperature level. In addition, experience has shown that it is somewhat more difficult to recognize the right degree of browning or cooking with chocolate waffles. But after the first test waffle you get the hang of it with the perfect baking time. When the waffles are ready put them aside.

Time for the enjoyment

Before enjoying the crispy-fresh feast, all you have to do topping them with cheesecake cream and garnish to your heart’s content with fresh orange pieces and grated chocolate. Isn’t this a feast for all the senses?

How do you actually conjure up a chocolaty, autumnal moment of enjoyment is up to you! You have only one more task: make it delicious!

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