Chocolate waffles with cottage cream and raspberry puree

Name: Chocolate waffles with cottage cream and raspberry puree
Cook time: 50 min
Total time: 50 min
Yield: 10
Ingredients: 500 g frozen raspberries; 175 g Sugar; 200 g Double cream cream cheese; 125 g double cream; 100 g Dark chocolate; 150 g soft butter or margarine; 1 package Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 250 g Flour; 1 TABLESPOON Cocoa powder; 250 ml Milk; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Grease

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 10

500 g frozen raspberries
175 g Sugar
200 g Double cream cream cheese
125 g double cream
100 g Dark chocolate
150 g soft butter or margarine
1 package Vanillin sugar
1 pinch Salt
3 Eggs (size M)
250 g Flour
1 TABLESPOON Cocoa powder
250 ml Milk
2 TABLESPOONS Icing sugar
7-10 Tbsp Grease

Directions

1
Boil 250 g raspberries with 250 ml water and 100 g sugar in a pot. Add the remaining frozen raspberries, bring to the boil once and set aside. Stir cream cheese, double cream and 25 g sugar until smooth.
2
For the wafer dough, chop the chocolate, melt 50 g over a warm water bath. Cream fat, 50 g sugar, vanillin sugar and salt. Stir in the eggs one after the other. Mix flour and cocoa, stir in milk and chocolate alternately.
3
Add chopped chocolate, except for 1 tablespoon, to the dough. Preheat and grease the waffle iron. Bake about 10 waffles one after the other. Dust the waffles with icing sugar and serve with cottage cream and raspberries.
4
Sprinkle with remaining chocolate.