| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
February 19 |
1 |
servings |
INGREDIENTS
| 2/3 |
c |
Whipping cream |
| 1/2 |
c |
Whole espresso coffee beans |
| 5 |
oz |
Imported white chocolate; (such as Lindt), |
|
|
; chopped |
| 1/8 |
ts |
Ground nutmeg |
| 3/4 |
c |
Unsalted butter; (1 1/2 sticks) |
| 4 1/2 |
oz |
Unsweetened chocolate; chopped |
| 1 |
tb |
Instant espresso powder or instant coffee |
|
|
; powder |
| 1/2 |
ts |
Ground cinnamon |
| 1 1/2 |
c |
Sugar |
| 3 |
lg |
Eggs |
| 3/4 |
c |
All purpose flour |
| 3 |
oz |
Bittersweet; (not unsweetened) or |
|
|
; semisweet |
|
|
; chocolate, coarsely |
|
|
; chopped |
| 1/2 |
c |
Chopped toasted hazelnuts |
|
|
Bittersweet chocolate curls |
|
|
Powdered sugar |
INSTRUCTIONS
SAUCE
BROWNIES
For sauce:
Bring cream and espresso beans to simmer in heavy medium saucepan.
Cover, remove from heat and let steep 30 minutes. Strain into heavy
small saucepan. Add chocolate; stir over low heat until smooth. Add
nutmeg. (Can be made 1 day ahead. Cover and chill. Before using, stir
over low heat just until melted.)
For Brownies:
Position rack in lowest third of oven and preheat to 350F. Line 9-inch
square baking pan with 2-inch-high sides with foil, overlapping sides.
Butter and flour foil. Stir first 4 ingredients in heavy medium
saucepan over low heat until smooth. Cool slightly. Whisk in 1 1/2
cups sugar and eggs. Stir in flour, then chopped bittersweet
chocolate and nuts. Transfer to prepared pan. Bake until tester
inserted into center comes out with moist crumbs attached, about 30
minutes. Cool on rack. (Can be made 8 hours ahead.)
Using foil sides as aid, lift brownie from pan. Fold down foil sides.
Using 3 1/4-inch round cookie cutter, cut out 4 rounds (reserve
scraps for another use).
Place 1 brownie on each plate. Cover with chocolate curls. Spoon warm
sauce around brownies. Sift sugar over.
Serves 4.
Bon Appetit February 1994
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