Recipe Courtesy of Emeril Lagasse

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SHOW #EMIB28
BREAKFAST IN BED

1 1/2 cup flour
1 tablespoons baking powder
1/4 teaspoons salt
1/3 cup melted semisweet chocolate
2 egg yolks
1 teaspoons vanilla
1 3/4 cup milk
1/2 cup plus 5 tablespoons melted butter
2 egg whites
1/2 cup sugar
2 pints fresh raspberries
Dash of Grand Marnier
2 cups sweetened whipped cream
Shaker of powdered sugar

In a mixing bowl combine flour, baking powder and salt. In another bowl beat the chocolate, egg yolks and vanilla slightly. Beat the milk and 1/2 cup of the butter into the egg mixture. Fold the flour mixture into the egg mixture. Stir until combined yet still slightly lumpy. In a small bowl beat the egg whites until stiff peaks form. Gently fold beaten egg whites into batter , leaving little fluffs of egg whites. Pour 1 cup batter onto grids of a preheated, lightly greased waffle iron (grease the waffle iron with 2 tablespoons of the butter, in all). Close lid quickly: do not open during baking. Bake according to the manufacturer's directions for the waffle iron. In a saute pan, melt the remaining butter. Add the sugar, stirring constantly until the sugar dissolves, about 1 minute. Add the raspberries and saute for 2 to 3 minutes. Remove from the heat and add the Grand Marnier. Flame the liquor and continue to cook for 1 minute. Serve the waffles with the raspberry syrup and sweetened whipped cream. Garnish with powdered sugar.

Yield: 4 servings