Servings: 6 waffles about (7 inches round)
Eat 2 and freeze the rest for another day
2 c. hard red or white flour (280 g)
1/2 c. unsweetened cocoa powder (43 g)
1/4 c. brown sugar (50 g)
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 large eggs (separated)
2 c. + 2 T buttermilk (520 g)
1/2 c. olive oil (108 g)
1 tsp. vanilla extract
6 oz. bittersweet chocolate (finely chopped)
In a large bowl mix all the dry ingredients; flour, cocoa powder, brown sugar, baking powder, baking soda and salt. Make a well in the dry ingredients and add the egg yolks, buttermilk, olive oil and vanilla. Blend with a fork then gradually incorporate the dry ingredients, mixing until combined.
Using an electric mixer on medium-high speed, beat the egg whites until they form soft peaks. Gently add half the egg whites to the batter and fold in trying to maintain their lightness. Add the second half of the egg whites to the batter and fold in until just mixed. Lastly add the 6 oz. of dark chocolate, it may look like a lot of chocolate but that is why they are so good.
If the batter seems to thick add a bit more buttermilk to thin it out.
Preheat the waffle iron. Pour 3/2 to 3/4 cup batter onto the center of the iron. Bake according to the manufactures recommendation. Serve immediately, or keep warm in a 200 degree oven.