Mix together the flour, baking powder, salt sugar and cocoa powder.

Place 3 ounces of the chopped chocolate in a microwave safe bowl and heat until melted. 3.In a separate bowl whisk together the milk, butter and eggs, then fold the mixture into the dry ingredients and mix well.

Now fold in both the melted chocolate and another 3 ounces of the chopped chocolate. Chill the batter until ready to use.

Make the raspberry wine sauce:

Place the jam, wine and 1/2 cup of the raspberries in a small saucepan and bring to a boil. Immediately turn down the heat to low and simmer until the mixture is very thick, about 5 minutes. Remove from heat. The jam will continue to thicken as it cools, so if it gets too thick when you’re ready to use it, just stir in a splash of juice, water or the wine.

Preheat waffle iron. When ready, spray both sides of the waffle iron with cooking spray (or brush with a little more butter.

Spoon the batter onto the bottom side of the waffle iron, close the lid and bake until cooked through-about 3-4 minutes. Remove the waffle to a plate and keep warm in a preheated oven set low.

Repeat with the remaining batter to make 3 more waffles. You should end up with 4 total waffles. If there is still extra batter, save for another use, or just make extra waffles!

To assemble, first reheat the jam, then spread it thickly across 2 of the waffles. Top each with thick slices (about 1/4-1/2 inch thick) of the cheese and put the other 2 waffles on top of them like sandwiches.

Melt a tablespoon of butter in a frying pan over low heat and gently move the waffle sandwiches to the pan and cover with a lid to re-heat it and to partially melt the cheese. You don’t want it all the way melted but partially Remove and split into 4 equal pieces. Place on serving plates.

In a microsafe bowl, melt the remaining 3 ounces of the chocolate completely. Drizzle some of the chocolate over each waffle and garnish with the other 1/4 cup of raspberries.