Easy Recipe, Deep flavor and Rich Dessert… Yum !
1 cup Sugar
½ cup Cocoa Powder
¼ Teaspoon Vanilla
½ teaspoon Salt
2 cups Water
¼ cup espresso (or Strong Coffee)
splash of Frangelico or Kahula
In a small saucepan heat until just dissolved. Refrigerate until cool.
Pour into Ice Cream maker and whirl for 30 minutes.
Pour into Freezer Container and freeze until firm.
Luxurious and in the simplest term… indulgent !!
Normally I would use very dark chocolate for this recipe but in this photo I used semisweet.
8 ounces dark chocolate, chopped
3/4 cup butter
1/2 cup espresso
1/2 cup sugar
4 eggs, beaten
Preheat oven to 180c/350f
In a small cup dissolve sugar in hot espresso. Set aside.
Melt chocolate and butter over a simmering double boiler.
Cook for 3-4 minutes or until mixture is hot to the touch.
Remove from the heat and whisk in the eggs.
Pour mixture through a strainer into a foil-lined loaf pan.
Create a bain marie by setting the loaf pan in a larger rectangular pan.
Fill the rectangular pan 1/3 of the way up with water.
Bake for 40-45 minutes.
Turn out the next day and serve in slices with a dollop of cream on the side.