Mr. Lous Chocolate Brownie And Coffee Ice Cream Sandwich Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
6 ounce: Semisweet chocolate, melted
And warm,
1 Stick: unsalted butter,
Melted,
2 ounce: Kahlua,
1/2 cup: Plus 2 tablespoons flour,
1/4 cup: Cocoa powder,
5 large: Eggs,
1 1/4 cup: Sugar,
1 1/4 cup: Macadamia nuts, chopped
1 cup: White chocolate chips/small,
Pieces,
1 tbsp: Espresso powder. plus 1,
TB for garnish,
4: Scoops coffee ice cream,
2 cup: Chocolate sauce in squeeze,
Bottle,
Whipped cream in pastry bag,
With star tip,
1 tbsp: Espresso powder,
5: Chocolate espresso beans,
Powdered sugar in shaker,
Fresh mint sprigs,
Directions:
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
Kahlua 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. With 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 beans,
espresso powder, powdered sugar and mint.
Yield: 4 servings
ESSENCE OF EMERIL SHOW #EE2389
Source from luhu.jp
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
Kahlua 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. With 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 beans,
espresso powder, powdered sugar and mint.
Yield: 4 servings
ESSENCE OF EMERIL SHOW #EE2389
Source from luhu.jp
Tags
Emeril