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Ingredients Jump to Instructions ↓

  1. 1 1/2 cups semi-sweet chocolate

  2. 1 1/2 cups,

  3. 3 sticks, butter

  4. 3 tablespoons brewed coffee

  5. 2 teaspoons vanilla extract

  6. 10 eggs, separated

  7. 1/4 cup plus 3 tablespoons sugar Ice cream filling:

  8. 2 quarts vanilla ice cream

  9. 3 tablespoons coffee extract

  10. 1 cup chocolate chips

Instructions Jump to Ingredients ↑

  1. : Preheat oven to 350 degrees F. Line 2, 16 x 11 inch, sheet pans with parchment paper. In a small bowl, melt the chocolate and the butter together, either over a double boiler or in a microwave. Add the brewed coffee and vanilla extract. Set aside. In a separate bowl, whip the egg yolks with 3 tablespoons of sugar until very light. Fold the whipped egg yolks into the chocolate mixture. In a separate large mixing bowl, whip the egg whites and the sugar to a soft meringue. Fold the chocolate and egg yolk mixture into the whipped egg whites. Scrape and spread the batter onto the prepared sheet pans. Bake for 7 to 10 minutes, or until the cake is dry on top but still soft inside. Allow the ice cream to sit at room temperature until it starts to soften. Blend in the coffee extract and chocolate chips. To assemble, spread the ice cream mixture evenly on top of each cake. Roll the cake lengthwise, jellyroll style, until it forms a tight, firm roll. Cover with plastic wrap and freeze overnight. To serve, remove plastic wrap and cut into portions. Place cake onto individual dessert plates. Top with hot fudge sauce, then decorate the plate with espresso beans and confectioners sugar.

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