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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Dessert

Mocha Delight

Serves 16 · 60 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 4 tablespoon butter, melted
  • 1 cup graham cracker crumbs
  • 1 box (22.5 ounces) brownie mix
  • 3 egg whites
  • ½ cup white granulated sugar
  • 1 cup (2 sticks) butter, softened
  • 2 tablespoons instant espresso powder
  • 2 tablespoons warm water
  • 1 bag Dove Rich Dark Chocolate Hearts
  • 1 cup whipped cream or topping

Method

  1. Preheat oven to 350°F.
  2. Line bottom of 9-inch springform pan with waxed paper; grease.
  3. Add melted butter to graham cracker crumbs and press into bottom of pan.
  4. Prepare brownie mix according to package instructions; spread over crumbs.
  5. Bake until firm, approximately 35 to 50 minutes, until a toothpick inserted in the center comes out clean.
  6. Remove from oven to a wire rack; cool completely and remove from pan.
  7. Whisk egg whites and sugar together in a bowl over simmering water until sugar is dissolved.
  8. Remove from heat; using electric mixer, whip until fluffy and cooled.
  9. Add butter one nugget at a time while continuing to beat.
  10. Dissolve espresso powder in warm water.
  11. Beat espresso into frosting.
  12. Frost top and sides of cake.
  13. Snip small corner of a resealable plastic bag; place whipped cream inside.
  14. Pipe 3 rosettes around outside edges of cake.
  15. Place a chocolate heart atop each rosette.
  16. Place 8 chocolate hearts in a small resealable plastic bag.
  17. Microwave until melted, about 15 seconds.
  18. Cut a corner of the bag; randomly drizzle chocolate on dessert plates.
  19. Place a cake wedge on each plate.