Cooking time 30 min
Cooling 4 h
3/4 cup (180 ml) unbleached all-purpose flour
1/4 cup (60 ml) cocoa powder, sifted
1/4 tsp (1 ml) salt
6 oz (170 g) semi-sweet chocolate, chopped
3/4 cup (180 ml) unsalted butter, cubed
1 cup (250 ml) sugar
6 small scoops vanilla ice cream
3/4 cup (180 ml) hot espresso
1.With the rack in the middle position, preheat the oven to 170 °C (325 °F). Line the bottom of an 8-inch (20 cm) square baking pan with parchment paper, letting the paper overhang 2 sides, and butter the other 2 sides.
2.In a bowl, combine the flour, cocoa powder and salt. Set aside.
3.In the top part of a double boiler, melt the chocolate and the butter. Remove the top part of the boiler. Whisk in the sugar. Read more on ricardocuisine.