- 8
Ingredients
- Ingredients
- 1/2 cup Water boiling
- 1 tablespoon Instant espresso powder
- 1/4 cup Vegetable oil
- 1 Egg
- 4 Egg white
- 1 tablespoon Vanilla extract
- 1 1/2 cups Sugar
- 1 cup Flour
- 1/2 cup Brown sugar
- 1/3 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 2 pint Chocolate sorbet
- Preparation
- Preheat over to 350. Coat 9 x 13 pan with cooking spray and line with parchment paper. Combine espresso and boiling water. Whisk 1/4 c cold water, then oil, whole egg, and vanilla.
- In large bowl, whisk together 1/2 c sugar, flour, brown sugar, cocoa powder, baking powder, baking soda, and salt. Whisk in egg mixture until combined. Spread the batter evenly in the prepared pan. Ba
- Using 2 1/2 inch cutter , cut cake into 8 rounds and transfer to baking pan. Freeze for 30 minutes. Using 2 inch wide scoop, top each cake with a scoop of sorbet; cover the pan with plastic wrap and f
- In soucepan, combine remaining sugar with 1/4 c water and cook, stirring, over medium heat until sugar is dissolved. Boil until slightly reduced, about 3 minutes.
- Using electric mixer, beat egg whites at medium speed until soft peaks form, 1 to 2 minutes. With the mixer on low, drizzle the sugar mix in, then beat of high until egg whites are stiff and glossy, a
- Preheat broiler. Broil until browned, about 2 minutes.
- Cuisine: American Main Ingredient: Chocolate
Preparation
Step 1
Preparation
Preheat over to 350. Coat 9 x 13 pan with cooking spray and line with parchment paper. Combine espresso and boiling water. Whisk 1/4 c cold water, then oil, whole egg, and vanilla.
In large bowl, whisk together 1/2 c sugar, flour, brown sugar, cocoa powder, baking powder, baking soda, and salt. Whisk in egg mixture until combined. Spread the batter evenly in the prepared pan. Bake until a toothpick comes out clean, 20 minutes. Let cool completely on a rack, then invert onto baking sheet. Line pan with another piece of parchment paper.
Using 2 1/2 inch cutter , cut cake into 8 rounds and transfer to baking pan. Freeze for 30 minutes. Using 2 inch wide scoop, top each cake with a scoop of sorbet; cover the pan with plastic wrap and freeze 3 hours or overnight.
In saucepan, combine remaining sugar with 1/4 c water and cook, stirring, over medium heat until sugar is dissolved. Boil until slightly reduced, about 3 minutes.
Using electric mixer, beat egg whites at medium speed until soft peaks form, 1 to 2 minutes. With the mixer on low, drizzle the sugar mix in, then beat of high until egg whites are stiff and glossy, about 8 minutes. Pipe the meringue over each cake and cover. Freeze up to 1 hour.
Preheat broiler. Broil until browned, about 2 minutes.
(you can also use a culinary torch).