CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
August 1990 |
1 |
Servings |
INGREDIENTS
1 1/2 |
c |
Water |
1/2 |
c |
Sugar |
2 1/2 |
T |
Instant espresso powder |
12 |
oz |
Semisweet chocolate, chopped |
6 |
T |
Unsalted butter, 3/4 stick |
3 |
c |
Macaroon cookie crumbs |
|
|
about 21 Mother's |
|
|
brand cookies |
1/4 |
c |
Unsalted butter, melted 1/2 |
|
|
stick |
|
|
Filling |
2 |
pt |
Chocolate ice cream |
2 |
pt |
Coffee ice cream |
3/4 |
c |
Chopped Almond Roca or Heath |
|
|
bars about 14 Almond |
|
|
Roca or 12 |
|
|
miniature Heath |
|
|
bars about 5 |
|
|
ounces |
INSTRUCTIONS
For sauce: Cook water, sugar and espresso in heavy medium saucepan
over low heat, stirring until sugar dissolves. Add chocolate and
butter. Stir until chocolate and butter are melted and sauce is
smooth. Cool completely. (Sauce can be prepared 3 days ahead. Cover
and refrigerate. Bring sauce to room temperature before using.) For
crust: Oil 9-inch springform pan. Mix 2 cups crumbs and butter in
medium bowl. Press firmly into bottom of prepared pan. Freeze until
firm. For filling: Soften chocolate ice cream in refrigerator until
spreadable but not melted. Spread in pan and smooth top. Freeze until
firm. Spoon 1/2 cup sauce over ice cream and sprinkle with remaining 1
cup cookie crumbs. Freeze until firm. Soften coffee ice cream in
refrigerator until spreadable but not melted. Spread in pan. Smooth
surface and freeze until firm. Spread 1/2 cup sauce over coffee ice
cream. Sprinkle with Almond Roca and freeze until firm. (Can be
prepared 3 days ahead. Cover tightly.) Soften cake slightly in
refrigerator if necessary. Rewarm remaining sauce over low heat until
lukewarm, stirring frequently. Remove pan sides. Cut cake into wedges.
Serve, passing warm mocha sauce separately. Serves 10 to 12. Bon
Appetit August 1990 Converted by MC_Buster. Converted by MM_Buster
v2.0l.
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