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1
Preheat the oven to 325.
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2
Butter a 10-by-15-inch rimmed baking sheet and line with parchment paper.
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3
Butter the paper and refrigerate until the butter is firm, about 15 minutes.
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4
In a small saucepan, melt the butter and chocolate over low heat, stirring occasionally.
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5
Let cool.
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6
In a medium bowl, beat the sugar and egg until blended.
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7
Beat in the coffee, vanilla and melted chocolate.
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8
Sift together the flour, cocoa, baking powder, cinnamon and salt.
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9
Stir the dry ingredients into the chocolate mixture until combined.
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10
Spraed the batter out to the edges of the baking sheet in an even layer; smooth the top.
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11
Bake for about 15 minutes, or until the center is just set but not dry.
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12
Let the chocolate wafer cool in the pan for 15 minutes.
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13
Run a knife around the edge of the wafer.
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14
Cover the pan with a cutting board and invert; peel off the paper.
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15
Let the wafer cool completely.
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16
Cut the chocolate wafer in half to form two 7 1/2-by-10-inch rectangles.
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17
Spread the ice cream evenly on one of the rectangles and cover with the other.
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18
Poke a few holes in the top with a fork or a toothpick for decoration.
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19
Wrap the ice cream sandwich in plastic wrap and freeze until firm, at least 2 hours.
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20
In a small saucepan, melt the butter in the cream and milk over moderate heat.
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21
Stir in the sugar and boil, stirring occasionally, until slightly thickened, about 3 minutes.
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22
Remove from the heat and whisk in the cocoa until smooth.
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23
In a small saucepan, combine the coffee and sugar and bring to a boil.
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24
Cook over moderately low heat until the syrup is slightly thickened and coats the back of a spoon, about 18 minutes.
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25
Remove from the heat; the sauce will continue to thicken as it cools.
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26
To serve, cut the ice cream sandwich into 8 triangles.
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27
Drizzle the coffee sauce in a spiral on 8 dessert plates.
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28
Set an ice cream sandwich in the center of each and spoon the warm chocolate sauce on top.
