Coffee Ice Cream Sandwich

Recipe Ingredients

6 oz	170g	Semisweet chocolate - melted and warm
1		Unsalted butter - melted
2 oz	56g	Kahlua
1/2 cup	31g / 1.1oz	Flour - plus
2 tablespoons	30ml	Flour
1/4 cup	27g / 1oz	Cocoa powder
5 cups	990g / 34oz	Eggs (large)
1 1/4 cups	247g / 8.7oz	Sugar
1 1/4 cups	182g / 6.4oz	Macadamia nuts - chopped
1 cup	110g / 3.9oz	White chocolate chips
1 tablespoon	15ml	Espresso powder
4		Coffee ice cream
2 cups	474ml	Chocolate sauce - in squeeze bottle
		Whipped cream - in pastry bag with
		A star tip
1 tablespoon	15ml	Espresso powder
		Powdered sugar - in shaker
		Fresh mint sprigs

Recipe Instructions

Preheat the oven to 350F. 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 over-bake. 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.

Source:
EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK

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