Cappuccino brownies with white chocolate sauc

 
               CAPPUCCINO BROWNIES WITH WHITE CHOCOLATE SAUC
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----SAUCE-----
      2/3   c            Whipping cream
      1/4   c            Brewed Café Godiva Special
                         -Roast (room temperature)
    5       oz           Imported white chocolate,
                         -chopped
      1/8   ts           Ground nutmeg
                         -----BROWNIES-----
    1 1/2                Sticks unsalted butter
    4 1/2   oz           Unsweetened chocolate,
                         -chopped
    2       tb           Brewed Café Godiva Special
                         -Roast (room temperature)
      1/2   ts           Ground cinnamon
    1 1/2   c            Sugar
    3       lg           Eggs
      3/4   c            All-purpose flour
    3       oz           Bittersweet (not
                         -unsweetened) or semisweet
                         -chocolate, coarsely chopped
      1/2   c            Chopped toasted hazelnuts
                         -(skins removed)
                         Bitterweet chocolate curls
                         Confectioners sugar
 
   Make the sauce:
   
   1.Bring cream and Café Godiva Special Roast to simmer
   in heavy small saucepan. Add chocolate; stir over low
   heat until smooth and mixture begins to thicken. Add
   nutmeg. (Can be made one day ahead. Cover and chill.
   Before serving stir over low heat just until melted.)
   
   Make the brownies:
   
   1.Position a rack in the lower third of the oven and
   preheat to 350 degrees F. Line a 9-inch square baking
   pan with 2-inch-high sides with foil, overlapping the
   sides. Butter and flour the foil. 2.Stir the first
   four ingredients in a heavy medium saucepan over low
   heat until smooth. Cool slightly. Whisk in 1 1/2 cups
   sugar and the eggs. Stir in flour, then chopped
   bittersweet chocolate and nuts. Transfer to prepared
   pan. 3.Bake until a tester inserted into the center
   comes out with moist crumbs attached, about 30
   minutes. Cool on rack. (Can be made 8 hours ahead.)
   
   Assemble the servings:
   
   1.Using the foil sides as an aid, lift the brownie
   from the pan. Fold down the foil sides. Using a 3 3/4
   inch round cookie cutter, cut out 4 rounds, preserving
   the scraps for another use. 2.Place one brownie on
   each plate. Cover with chocolate curls. Spoon the warm
   sauce around the brownies. Sift sugar over each
   serving.
   
   Contributed by Bon Appetit.
  
 
 
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