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Coffee Ice Cream Sandwich
6
1
2
1
2
1
5
1
1
1
1
4
2
Ounce Semisweet chocolate; melted and warm
Stick Unsalted butter; melted
Ounce Kaluha
/2 Cup Flour; plus
Tablespoon Flour
/4 Cup Cocoa powder
Large Eggs
1/4 Cup Sugar
1/4 Cup Macadamia nuts; chopped
Cup White chocolate chips
Tablespoon Espresso powder
Scoops Coffee ice cream
Cup Chocolate sauce; in squeeze bottle
Whipped cream; in pastry bag with
A star tip
1
Tablespoon Espresso powder
Powdered sugar; in shaker
Fresh mint sprigs
Preheat the oven to 350 degrees. Line a 15 1/2− by 10 1/2−inch jelly pan
with aluminum foil. Let the foil come over the sides of the pan, about 2
inches. Butter the foil. Stir the chocolate, butter and Kaluha together.
Sift the flour and cocoa together. Using an electric mixer with a whip
attachment, beat the eggs at high speed until the eggs are frothy. While the
eggs are beating, slowly add the sugar. Beat the eggs and sugar for 8 to 10
minutes or until the mixture is pale yellow in color and forms a ribbon−like
texture. Beat in the chocolate mixture. Fold in the sifted flour−cocoa
mixture into the egg mixture in two batches. Fold in the nuts, espresso
powder and chips. Pour into the prepared pan and bake for 20 to 25 minutes
or until the center of the cake is done. Do not overbake. Let the brownies
cool. Using a 4−inch round cutter, cut the brownies into 8 circles. Place
one brownie circle in the center of the plate. Place a scoop of ice cream on
the brownie. Top with a second circle. Drizzle with the chocolate sauce.
Garish with whipped cream, espresso powder, powdered sugar and mint. This
recipe yields 4 servings.
Coffee Ice Cream Sandwich
143
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