Vanilla Ice Cream
Salt Roasted peanuts (Spanish style)
For caramel sauce, bring sugar, corn syrup and water up to a boil in a heavy-bottomed saucepan. Boil without stirring, brushing the sides of the pan occasionally with a brush dipped in water. Cook for about 10 minutes, until sugar turns an amber colour. Remove from heat and whisk in cream, taking care as it will steam. Allow to cool, then chill until ready to use.
For waffles, combine sugar, flours, cocoa, baking powder, baking soda & salt. Stir water and coffee until dissolved and set aside. Stir chocolate and butter over low heat in a saucepan, until melted. Whisk oil, vanilla and coffee mixture into chocolate. Whisk eggs and buttermilk together and add to chocolate mixture. Pour into dry ingredients and stir just until blended.
Heat waffle iron, grease lightly and spoon about 1/3 cup of batter onto each iron (Amounts may vary depending on size of iron). Cook until waffle loosens easily from iron, about 4 minutes. Remove and keep warm.
To serve, arrange 2 waffles on a plate, scoop ice cream on top, drizzle with caramel sauce and sprinkle with salted peanuts. (For an added touch, warm the peanuts before serving).