Spelt chocolate waffles with caramel cream sauce

Name: Spelt chocolate waffles with caramel cream sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 150 g soft caramel sweets; 300 g Whipped cream; 125 g soft butter; 50 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 250 g Spelt flour (Type 630); 1 slightly heaped Tsp baking powder; 150 g Whole milk yoghurt; 125 ml Milk; 150 g Dark chocolate; 7-10 Tbsp Oil; baking paper

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

150 g soft caramel sweets
300 g Whipped cream
125 g soft butter
50 g Sugar
1 package Vanillin sugar
1 pinch Salt
3 Eggs (size M)
250 g Spelt flour (Type 630)
1 slightly heaped Tsp baking powder
150 g Whole milk yoghurt
125 ml Milk
150 g Dark chocolate
7-10 Tbsp Oil
baking paper

Directions

1
Chop the caramel sweets and put them in a pot with the cream. Bring to the boil while stirring (dissolving the caramel) and let it simmer for about 15 minutes. Stir from time to time. Let the toffee cream cool down, stirring in between. (Results in approx. 250 ml sauce)
2
Cream butter, sugar, vanillin sugar and salt with the whisk of the hand mixer. Add eggs and 50 g flour and stir in. Mix 200 g flour and baking powder well and stir in yoghurt and milk
3
Heat a heart-shaped waffle iron and brush with a little oil. Place about 2 tbsp. of the dough in the middle of the waffle iron and spread it lightly. Bake the waffles one after the other for about 2 minutes until golden brown. Let the finished waffles cool down on a cake rack
4
Roughly chop the chocolate and melt over a warm water bath. Cut waffles into individual hearts with scissors. Dip almost half of the hearts into the liquid chocolate, let them drip off a little and either arrange them freshly dipped on plates or place them on a large sheet of baking paper and let them dry. Add caramel cream sauce