Title: Coffee ice cream sandwich
 Categories: E.
      Yield: 4 Servings
 
      6 oz Semisweet chocolate, melted
           And warm
      1    Stick unsalted butter,
           Melted
      2 oz Kaluha
    1/2 c  Plus 2 tablespoon flour
    1/4 c  Cocoa powder
      5 lg Eggs
  1 1/4 c  Sugar
  1 1/4 c  Macadamia nuts, chopped
      1 c  White chocolate chips
      1 tb Espresso powder
      4    Scoops coffee ice cream
      2 c  Chocolate sauce in squeeze
           Bottle
           Whipped cream in pastry bag
           With star tip
      1 tb Espresso powder
           Powdered sugar in shaker
           Fresh mint sprigs
 
  Preheat the oven to 350 degrees F. Line a 15 1/2 by 10 1/2-inch jelly
  pan with aluminum foil. Let the foil come over the sides of the pan,
  about 2 inches. Butter the foil. Stir the chocolate, butter and
  Kaluha together. Sift the flour and cocoa together. Using an electric
  mixer with a whip attachment, beat the eggs at high speed until the
  eggs are frothy. With the eggs are beating, slowly add the sugar.
  Beat the eggs and sugar for 8 to 10 minutes or until the mixture is
  pale yellow in color and forms a ribbon-like texture. Beat in the
  chocolate mixture. Fold in the sifted flour cocoa mixture into the
  egg mixture in two batches. Fold in the nuts, espresso powder and
  chips. Pour into the prepared pan and bake for 20 to 25 minutes or
  until the center of the cake is done. Do not overbake. Let the
  brownies cool. Using a 4-inch round cutter, cut the brownies into 8
  circles. Place one brownie circle in the center of the plate. Place a
  scoop of ice cream on the brownie. Top with a second circle. Drizzle
  with the chocolate sauce. Garish with whipped cream, espresso powder,
  powdered sugar and mint.
  
  Yield: 4 servings