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Title:
Coffee Ice Cream Sandwich
Yield: 4 Servings
Ingredients
6 oz Semisweet chocolate; melted
-and warm
1 stick Unsalted butter;
-melted
2 oz Kaluha
1/2 c Flour; plus
2 tb Flour
1/4 c Cocoa powder
5 lg Eggs
1 1/4 c Sugar
1 1/4 c Macadamia nuts; chopped
1 c White chocolate chips
1 tb Espresso powder
4 scoops Coffee ice cream
2 c Chocolate sauce; in squeeze
-bottle
Whipped cream; in pastry bag
- with
a star tip
1 tb Espresso powder
Powdered sugar; in shaker
Fresh mint sprigs
Instructions
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 thebrownies 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 thebrownie. 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.
Recipe Source:
EMERIL LIVE with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EM-1A31 broadcast
05-13-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe
Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-18-1997
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Contributor: Emeril Lagasse
Preparation Time: 0:00