INGREDIENTS

INSTRUCTIONS

Note: Starbucks Dark Roast Espresso Swirl Ice Cream and Bryers All
Natural Coffee Ice Cream is recommended for this recipe. Make the
Vanilla Sponge Cake: Heat oven to 350 degrees. Butter a 9-inch-square
baking pan. Line pan with parchment paper, and butter again. Flour  the
pan, and set aside. In a small bowl, sift together the flour and
cornstarch; set aside. In the bowl of an electric mixer fitted with
the whisk attachment, beat the egg yolks, vanilla, and 1/2 cup sugar
on high speed until thick and pale, about 5 minutes. Transfer the
egg-yolk mixture to a large bowl. Wash and dry the mixer bowl and the
whisk attachment. Combine the egg whites and salt in the mixer bowl,
and beat on medium speed until whites hold soft peaks, about 1 1/2
minutes. With mixer running, slowly add the remaining 1/4 cup sugar.
Continue beating until stiff and glossy, about 1 minute. Fold the
egg-white mixture into the egg-yolk mixture. In three additions, fold
the reserved flour mixture into this new mixture. Transfer the batter
to the pan, and smooth the top with an offset spatula. Bake until a
cake tester inserted into middle comes out clean, 35 to 40 minutes.
Transfer pan to a wire rack to cool; turn out the cake, and wrap it  in
plastic wrap until ready to use. (Makes one 9-inch square) Place  sugar
and 2/3 cup water in a small saucepan. Bring to a boil over  medium
heat, stirring occasionally. Remove from heat; stir in  espresso and
Kahlua. Let the syrup cool. Using a serrated knife, cut  the sponge
cake in half horizontally, making two layers. Place one  layer in the
bottom of a 9- by 9- by 2-inch baking pan. Using a  pastry brush, brush
with 3/4 cup cooled syrup. Sift 2 tablespoons  ground espresso over
cake. Place espresso ice cream in the bowl of an  electric mixer. Beat
on low speed with the paddle attachment until  spreadable. Spread ice
cream over cake; top with second layer of  sponge cake. Brush with
remaining syrup. Transfer cake to freezer for  20 minutes. Remove cake
from freezer; sprinkle with the remaining 2  tablespoons of ground
espresso. Place coffee ice cream in a mixer  bowl. Beat on low speed
until spreadable. Spread ice cream over cake,  forming large swirls.
Return to freezer; freeze until completely  hardened. Meanwhile, make
the Chocolate Curls: Set a heatproof bowl,  or the top of a double
boiler, over a pan of barely simmering water.  Melt chocolate and
shortening in bowl, stirring occasionally. Divide  chocolate between
two 11- by 17-inch baking pans; spread evenly with  an offset spatula.
Chill until your finger makes a mark, but not a  hole, when touching
the chocolate. Remove pans from refrigerator.  Hold a sturdy metal
pancake spatula at a 45-degree angle to pan;  scrape away from you,
forming curls. If chocolate is too brittle,  quickly wave pan over top
of warm stove. If too soft, briefly return  to refrigerator. (can be
refrigerated in an airtight container up to  2 weeks) To serve, garnish
with chocolate curls. Serves 12.  Cuisine: "Italian" Source: "Martha
Stewart Living -  (www.marthastewart.com)" S(Formatted for MC5): "by
Lynn Thomas -  Lynn_Thomas@prodigy.net"  Per serving: 279 Calories
(kcal); 8g Total Fat; (25% calories from  fat); 4g Protein; 49g
Carbohydrate; 85mg Cholesterol; 57mg Sodium  Food Exchanges: 1/2
Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0  Fruit; 1 1/2 Fat; 2 1/2
Other Carbohydrates  Recipe by: Martha Stewart  Converted by MM_Buster
v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 372
Calories From Fat: 118
Total Fat: 14g
Cholesterol: 84.7mg
Sodium: 79mg
Potassium: 40.5mg
Carbohydrates: 60.8g
Fiber: 1.3g
Sugar: 29.2g
Protein: 4.8g