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