-
1
1.
-
2
Place sugar and 2/3 cup water in a small saucepan.
-
3
Bring to a boil over medium heat, stirring occasionally.
-
4
Remove from heat; stir in espresso and Kahlua.
-
5
Let the syrup cool.
-
6
2.
-
7
Using a serrated knife, cut the Vanilla Sponge Cake in half horizontally, making two layers.
-
8
Place one layer in the bottom of a 9x9x2-inch baking pan.
-
9
Using a pastry brush, brush with 3/4 cup cooled syrup.
-
10
Sift 2 tablespoons ground espresso over cake.
-
11
3.
-
12
Place espresso ice cream in the bowl of an electric mixer.
-
13
Beat on low speed with the paddle attachment until spreadable.
-
14
Spread ice cream over cake; top with second layer of sponge cake.
-
15
Brush with remaining syrup.
-
16
Transfer cake to freezer for 20 minutes.
-
17
4.
-
18
Remove cake from freezer; sprinkle with the remaining 2 tablespoons of ground espresso.
-
19
Place coffee ice cream in a mixer bowl.
-
20
Beat on low speed until spreadable.
-
21
Spread ice cream over cake, forming large swirls.
-
22
Return to freezer; freeze until completely hardened.
-
23
To serve, garnish with chocolate curls.
-
24
Vanilla Sponge Cake: 1.
-
25
Heat oven to 350F.
-
26
Butter a 9-inch-square baking pan.
-
27
Line pan with parchment paper, and butter again.
-
28
Flour the pan, and set aside.
-
29
In a small bowl, sift together the flour and cornstarch; set aside.
-
30
2.
-
31
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks, vanilla, and 1/2 cup sugar on high speed until thick and pale, about 5 minutes.
-
32
Transfer the egg-yolk mixture to a large bowl.
-
33
Wash and dry the mixer bowl and the whisk attachment.
-
34
3.
-
35
Combine the egg whites and salt in the mixer bowl, and beat on medium speed until whites hold soft peaks, about 1 1/2 minutes.
-
36
With mixer running, slowly add the remaining 1/4 cup sugar.
-
37
Continue beating until stiff and glossy, about 1 minute.
-
38
4.
-
39
Fold the egg-white mixture into the egg-yolk mixture.
-
40
In three additions, fold the reserved flour mixture into this new mixture.
-
41
Transfer the batter to the pan, and smooth the top with an offset spatula.
-
42
Bake until a cake tester inserted into middle comes out clean, 35 to 40 minutes.
-
43
Transfer pan to a wire rack to cool; turn out the cake, and wrap it in plastic wrap until ready to use.
-
44
Chocolate Curls: 1.
-
45
Set a heat-proof bowl, or the top of a double boiler, over a pan of barely simmering water.
-
46
Melt chocolate and shortening in bowl, stirring occasionally.
-
47
2.
-
48
Divide chocolate between two 11x17-inch baking pans; spread evenly with an offset spatula.
-
49
Chill until your finger makes a mark, but not a hole, when touching the chocolate.
-
50
3.
-
51
Remove pans from refrigerator.
-
52
Hold a sturdy metal pancake spatula at a 45-degree angle to pan; scrape away from you, forming curls.
-
53
If chocolate is too brittle, quickly wave pan over top of warm stove.
-
54
If too soft, briefly return to refrigerator.
-
55
Refrigerate in an airtight container up to 2 weeks.
