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Receta Mr. Lou's Chocolate Brownie And Coffee Ice Cream Sandwich

by Global Cookbook

Ingredientes

6 ounce Semisweet chocolate melted and hot 1 stk Unsalted butter, melted 2 ounce Kahlua 1/2 c. Flour plus 2 Tbsp. Flour 1/4 c. Cocoa pwdr 5 lrg Large eggs 1 1/4 c. Sugar 1 1/4 c. Macadamia nuts minced 1 c. White chocolate chips/small pcs

1 Tbsp. Espresso pwdr 4 scoop Coffee ice cream 2 c. Chocolate sauce in squeeze bottle     Whipped cream in pastry bag     with star tip 1 Tbsp. Espresso pwdr 5 x Chocolate espresso beans     Powdered sugar in shaker     Fresh mint sprigs

Direcciones

1. 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.
2. Stir the chocolate, butter and Kahlua together. Sift the flour and cocoa together. Using an electric mixer with a whip attachment, beat the Large eggs at high speed till the Large eggs are frothy. While the Large eggs are beating, slowly add in the sugar. Beat the Large eggs and sugar for 8 to 10 min or possibly till the mix is pale yellow in color and forms a ribbon-like texture. Beat in the chocolate mix. Mix in the sifted flour cocoa mix into the egg mix in two batches. Mix in the nuts, espresso pwdr and chips. Pour into the prepared pan and bake for 20 to 25 min or possibly till the center of the cake is done. Don't overbake. Let the brownies cold. 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 pwdr, powdered sugar and mint.
3. This recipe yields 4 servings.

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