| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Choco1 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Plus 2 T sugar |
| 1/2 |
c |
Unsalted butter |
| 1/4 |
c |
Water |
| 10 |
oz |
Bittersweet chocolate; chop |
| 3 |
lg |
Eggs |
| 1 |
ts |
Vanilla extract |
| 1 |
c |
Plus 2 T flour |
| 1 1/2 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 3/4 |
c |
Macadamia nuts; chopped |
| 1 1/2 |
qt |
To 2 qts vanilla ice cream; softened slightly |
| 8 |
oz |
Bitterswet or semisweet |
|
|
Chocolate; chopped |
| 1/2 |
c |
Hot coffee |
|
|
<<<OR>>> |
| 1 1/2 |
ts |
Instant espresso powder; dissolved in |
| 1/2 |
c |
Hot water |
| 6 |
tb |
Frangelico; (hazelnut liqueur |
INSTRUCTIONS
BON APPETIT 9/95
SAUCE
For Brownies: Preheat oven to 325 degrees. Line 17-1/4x11-1/2x1-inch
baking sheet with parchment. Bring sugar, butter and water to boil in
heavy large saucepan over medium heat, stirring until sugar
dissolves. Reduce heat to low. Add chocolate; stir until smooth.
Whisk eggs and vanilla in large bowl to blend. Gradually whisk in hot
chocolate mixture. Mix in flour, baking soda and salt, then nuts.
Spread batter over prepared sheet. Bake until toothpick inserted into
center comes out clean, about 20 minutes. Cool completely. Freeze
until firm.
Cut around brownie to loosen. Turn out onto work surface. Peel off
parchment. Trim brownied to 16x10-inch rectangle; cut in half
crosswise, making two 8x10-inch rectangles. Place 1 rectangle on
baking sheet. Cover brownie with ice cream. Freeze until slightly
firm.
Lightly score top of remaining brownie in half lengthwise, then score
across in 2-inch sections, marking 10 2x4-inch rectangles.
Press scored brownie atop ice cream, scored side up. Freeze until ice
cream is firm, at least 4 hours. Cut brownie along marked lines into
10 sandwiches.
For Sauce: Stir chocolate and coffee in saucepan over low heat until
smooth. Add liqueur. Serve sandwiches with sauce. MM Norma_Wrenn MSN
Recipe by: LD Goss <ldgoss@METRONET.COM>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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