Ingredients
- Top layer:
- 1 stick unsalted butter - large pieces
- 2 1/2 oz. semisweet chocolate, finely chopped
- 1 1/2 t. vanilla extract
- 1 t. instant coffee or espresso powder
- Pinch of salt
- 1 C. sugar
- 2 large eggs
- 1/2 C. flour
- 6 oz. walnut halves, toasted and coarsely chopped
- 35 dark chocolate covered espresso beans
- 8 oz. semisweet chocolate, finely chopped
- 1 stick unsalted butter, cut in large pieces
- 2 T. sugar
- 1/2 C. whipping cream
- Pinch of salt
- 1 t. instant coffee or espresso powder
- 1 t. vanilla extract
- 1 large egg
- 4 large egg yolks
Details
Preparation
Step 1
Preheat oven to 325 degrees. Spray pan with cooking spray and toast walnuts until evenly browned. Shake occasionally.
Prepare bottom layer by melting butter and chocolate together in a double boiler. Whisk together until smooth and transfer to a large bowl. Stir in espresso, vanilla, and salt. Whisk in the sugar and add eggs 1 at a time, whisking well after each addition. Add flour and stir briefly until smooth. Stir in nuts and scrape batter into prepared pan.
Prepare top layer by me;ting chocolate and butter together in a double boiler. Off the heat, whisk the sugar whipping cream, salt, espresso, and vanilla. Add the egg and egg yolks one at a time, whisking well after each addition. Stir until smooth.
Pour top layer over bottom layer and spread evenly.
Bake in a 325 preheated oven 25-30 minutes until the edges are just starting to pull away from the pan. When inserting a toothpick in the center....it should not come out clean...rather a little moist batter attached to it. Cook on a wire rack and refrigerate 1 hour before serving.
If desired...cut into rounds and place a chocolate espresso bean on top and serve with ice cream.
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