- unsalted butter - 1/2 cup
- sugar - 1 cup
- eggs - 2 pieces
- vanilla extract - 1 teaspoon
- flour - 1/2 cup
- cocoa - 1/3 cup
- baking powder - 1/4 teaspoons
- salt - 1/4 teaspoons
- cookies - 26 pieces
- espresso or hard brewed coffee - 1/2 cup (sauce)
- sugar - 6 st. spoons (sauce)
- cocoa - 1/4 Glass (sauce)
- Chocolate chips - 30 Grams (sauce)
- unsalted butter - 2 items. spoons (sauce)
- vanilla extract - 1/2 teaspoonfuls (sauce)
1. Make cakes. Preheat the oven to 175 degrees. Lubricate the form with oil and sprinkle with flour, set aside. Melt butter in a small saucepan over medium heat. As soon as melt, remove from heat and mix with sugar whisk. Add eggs, one at a time, and quickly shake. Add the vanilla extract and mix. In a small bowl, mix the flour, cocoa powder, baking powder and salt. Add the flour mixture in a saucepan and whisk thoroughly until smooth. Put the cookies in the form. Pour half of the dough on top and smooth it. 2. Lay the remaining cookies on top, pour in the batter again and smooth. 3. Bake cakes from 28 to 33 minutes. Allow to cool completely before serving. Make the sauce. Mix coffee, sugar and cocoa in a small saucepan. On a strong fire bring to a boil, stirring occasionally. Reduce the heat and cook over low heat for about 30 seconds. Remove from heat and beat with chocolate chips and butter. Stir with vanilla extract. Leave to stand for at least 1 hour before serving. 4. After the cakes have cooled, pour them with coffee sauce. Top with cookies and pour again with sauce. 5. Serve with ice cream.
Servings: 4