Chocolate Coffee Flat Cakes

Chocolate Flat Cake Ingredients:
2/3 cup cocoa powder
1/4 strong brewed coffee, I use Door County Espresso
2 tsps vanilla
2 TBS butter, room temp
1/2 cup sugar, plus 2 TBS
6 eggs whites
4 egg yolks

Directions:
1.  Add cocoa powder, coffee, vanilla, butter and sugar in medium size bowl.
2.  Separate eggs, discarding remaining two yolks.  Place yolks in bowl with mixture.
3.  Beat whites on high, with electric mixer until stiff peaks form (approx. 3-5 mins)
4.  With same beaters mix chocolate batter.
5.  Fold whites into chocolate batter with spatula, a 1/3 at a time.
6.  Pour approx. 1/4 - 1/3 cup of batter into greased mini cast iron skillets.  Or batter can be poured into greased baking sheet lined with greased silicon baking mat or parchment paper.
7.  Bake mini skillets at 8-10 mins at preheated 350 degrees.  Baking sheet at approx. 15 mins.
Note:  For Video I used three flat cakes.






Chocolate Coffee Ice Cream Ingredients:
2 3/4 cups heavy cream
1/4 cup triple strong brewed espresso coffee
14 ozs sweetened condensed milk
1/4 tsp cinnamon, optional

Directions:
1.  Follow Ice Cream Maker instructions.

Non Ice Cream Maker Method:
1.  Whip cream till stiff peaks form (electric mixer).  Add remaining ingredients.  Mix well.  Freeze for several hours or overnight.
Note:  For a more creamier ice cream omit liquid coffee and 2 TBS espresso powder (found in specialty shops)







Glaze Ingredients:

8 ozs dark chocolate  (I used candy melts)
2 TBS strong brewed coffee
1 tsp vanilla
1/8 cup heavy cream, slightly warm

Directions:
1.  Melt chocolate in microwave safe bowl for 1 min.  Stir well.
2.  Add remaining ingredients.  Stir well