An absolute must for the coffee lover. The perfect brownie dessert after any meal. Give it a try.
2/3 cup whipping cream
1/2 cup whole espresso coffee beans
5 oz. imported white chocolate, chopped
1/8 tsp. ground nutmeg
3/4 cup (1-1/2 sticks) unsalted butter
4-1/2 oz. unsweetened chocolate, chopped
1 tbl. instant espresso powder or instant coffee powder
1/2 tsp. ground cinnamon
1-1/2 cups sugar
3 large eggs
3/4 cup all purpose flour
3 oz. bittersweet (not unsweetened) or semisweet chocolate,
1/2 cup chopped toasted hazelnuts
Bittersweet chocolate curls
Bring cream and espresso beans to simmer in heavy medium saucepan. Cover,
remove from heat and let steep 30 minutes. Strain into heavy small saucepan.
Add chocolate; stir over low heat until smooth. Add nutmeg. (Can be made 1 day
ahead. Cover and chill. Before using, stir over low heat just until melted.)
Position rack in lowest third of oven and preheat to 350°. Line 9-inch square
baking pan with 2-inch-high sides with foil, overlapping sides. Butter and flour
foil. Stir first 4 ingredients in heavy medium saucepan over low heat until
smooth. Cool slightly. Whisk in 1 1/2 cups sugar and eggs. Stir in flour, then
chopped bittersweet chocolate and nuts. Transfer to prepared pan. Bake until
tester inserted into center comes out with moist crumbs attached, about 30
minutes. Cool on rack.
Using foil sides as aid, lift brownie from pan. Fold down foil sides.
Place 1 brownie on each plate. Cover with chocolate curls. Spoon warm sauce
around brownies. Sift sugar over.