INGREDIENTS

INSTRUCTIONS

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
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 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 powder,
powdered sugar and mint. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1A31 broadcast 05-13-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-18-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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