Ingredients
¼ cup plus 1 tsp. flour
¼ tsp. baking powder
1 pinch salt
2
eggs
1/3 cup sugar
1
shot espresso, brewed
½ tsp. vanilla extract
1 tbsp. butter
5 ounces 70 percent chocolate
3.5 ounces 100 percent chocolate
Directions
1.
Sift the flour, baking powder and salt together.
2. In a large stand mixer, whip the eggs, sugar, espresso and vanilla extract to full volume.
3. Melt the chocolates together with the butter either in the microwave or over a double boiler.
4. Add the chocolate/butter mixture to the egg mixture and mix until combined.
5. Fold in the sifted dry ingredients until fully incorporated.
6. Place the mixture in a piping bag and pipe circles slightly larger than the ring mold being used to mold the ice cream onto parchment-lined sheet trays.
7. Bake in a 350 degree oven for approximately 6-8 minutes. Cool completely and remove from the paper.
8. Serve with caramel ice cream.
Courtesy of Chef Jacques Qualin J&G Steakhouse at The Phoenician. jgsteakhousescottsdale.com
