Cookbook:Mocha Delight

Mocha Delight
Category	Cake recipes
Yield	16 slices
Time	1 hour
Difficulty

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Ingredients

Cake

• 4 tablespoon butter, melted
• 1 cup graham cracker crumbs
• 1 box (22.5 ounces) brownie mix

Frosting

• 3 egg whites
• ½ cup white granulated sugar
• 1 cup (2 sticks) butter, softened
• 2 tablespoons instant espresso powder
• 2 tablespoons warm water

Decoration

• 1 bag Dove Rich Dark Chocolate Hearts
• 1 cup whipped cream or topping

Procedure

Base

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.

Frosting

1. Whisk egg whites and sugar together in a bowl over simmering water until sugar is dissolved.
2. Remove from heat; using electric mixer, whip until fluffy and cooled.
3. Add butter one nugget at a time while continuing to beat.
4. Dissolve espresso powder in warm water.
5. Beat espresso into frosting.
6. Frost top and sides of cake.

Finishing

1. Snip small corner of a resealable plastic bag; place whipped cream inside.
2. Pipe 3 rosettes around outside edges of cake.
3. Place a chocolate heart atop each rosette.
4. Place 8 chocolate hearts in a small resealable plastic bag.
5. Microwave until melted, about 15 seconds.
6. Cut a corner of the bag; randomly drizzle chocolate on dessert plates.
7. Place a cake wedge on each plate.