Wednesday, June 08, 2005

Mocha Wedges with Bittersweet Glaze

Mocha Wedges with Bittersweet Glaze

For the wedges

11 tablespoons butter, softened
1/2 cup packed brown sugar
2 ounces bittersweet chocolate, melted
1 teaspoon instant espresso powder
1 1/4 cups all-purpose flour

For the glaze

3 ounces bittersweet chocolate
1 teaspoon spectrum organic shortening

Heat oven to 350

In a large mixing bowl, cream together butter and sugar until light and fluffy. Mix in melted chocolate and espresso powder well combined. Add in flour and mix until combined.

Place mixture into a 9" springform pan. Evenly pat mixture until it fills out the bottom of the pan and is level.

Bake until set in the middle, about 22 to 25 minutes. Cool in pan on a wire rack for 10 minutes. Remove the sides from the pan and let cool completely. Cut into wedges.

Using low power, slowly melt the remaining 3 ounces of chocolate and shortening in the microwave, stirring occasionally. Drizzle over cooled wedges.

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