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Add a photoServings: 12
Ingredients
- 1 c. sugar
- 1 1/2 c. espresso coffee -- strong, fresh brewed
- 1/3 c. kahlua -- optional vanilla sponge cake -- see separate recipe
- 1/4 c. espresso coffee -- finely grnd
- 2 pt espresso ice cream such as starbucks dark roast espresso swirl
- 2 pt coffee ice cream chocolate curls
Directions
- Place sugar and 2/3 c. water in small sauce pan. Boil till sugar dissolves. Remove from heat, stir in Kahlua and brewed espresso.
- Using a serrated knife, cut the sponge cake in half horizontally, making two layers. Place one layer in the bottom of a 9x9x2 baking pan. Using a pastry brush, brush with 3/4 c. cooled syrup. Sift two Tbsp. grnd espresso over cake.
- Place espresso ice cream in bowl of an electric mixer. Beat on low till spreadable. Spread over top of cake. Top with second layer of cake. Brush with remaining syrup. Transfer cake to freezer for 20 min.
- Sprinkle cake with remaining 2 tbsp grnd espresso. Place coffee ice cream in mixing bowl and beat on low till spreadable. Spread over cake, forming large swirls. Return to freezer, freeze till completely hardened.
- Sprinkle with chocolate curls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 12 servings | |
| Calories 65 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.06g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 41mg | 1% |
| Total Carbs 16.66g | 4% |
| Dietary Fiber 0.0g | 0% |
| Sugars 16.65g | 11% |
| Protein 0.04g | 0% |
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