These are really waffled cakes—moist, cocoa-rich and flecked with ground amaretti (Italian macaroons) and bittersweet chocolate. They’re delicious as is with just a sprinkling of confectioners’ sugar, luscious with lightly sweetened, softly whipped cream, and downright indulgent with ice cream and hot fudge sauce.
Recipe courtesy of Williams-Sonoma and adapted from Waffles from Morning to Midnight, by Dorie Greenspan (Weldon Owen, 2001).