Depending on the size and shape of your waffle pan, the yield for this recipe will vary. Freeze extra waffles to enjoy later. Karen Barker makes her own chocolate sauce and chocolate chip ice cream with cherries.
Makes 10 to 12 servings.
Sift first 5 ingredients into large bowl. Mix in sugar. Stir chocolate and butter in heavy small saucepan over medium-low heat until melted. Pour into medium bowl. Whisk in eggs, then milk, kirsch and vanilla. Make well in center of dry ingredients. Gradually whisk in milk mixture.
Following manufacturer’s instructions, make waffles with batter (waffles will be somewhat soft when removed from pan). Cool waffles. (Can be made 1 day ahead. Store chilled in airtight container.)
Preheat oven to 350°F. Cut waffles into large triangles. Place on baking sheet. Bake waffles until beginning to crisp around edges, about 5 minutes.
Stack waffle triangles alternately with scoops of ice cream on each plate.Drizzle chocolate sauce and Cherry Compote over.