Combine the flour, baking powder and salt in a mixing bowl. In another bowl beat the chocolate, egg yolks and vanilla lightly. 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 the egg whites into the 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 the lid quickly: do not open during baking. Bake according to the manufacturer's directions.
the remaining butter
in a skillet over medium heat. Add the sugar
, stirring constantly until it dissolves, about 1 minute. Add the raspberries and cook, stirring, for 2 to 3 minutes. Remove from the heat and add the orange
liqueur. Flame the liqueur
and continue to cook for 1 minute. Serve the waffles
with the raspberry
syrup and sweetened whipped cream. Garnish
with confectioners' sugar.