Chocolate Espresso Sundae
Prep Time 20 min
Cook Time 15 Min
Servings 4
Difficulty Easy
Ingredients
- CHOCOLATE ESPRESSO SAUCE
- 1/2 cup water
- 1/3 cup sugar
- 1/4 cup cocoa powder
- 2 tbsps. Medaglia d'Oro® Instant Espresso Coffee
- 1/3 cup heavy cream
- SUNDAE
- Crisco® Original No-Stick Cooking Spray
- 4 (1/2-inch thick) slices loaf-style pound cake
- 1 pt. coffee flavored ice cream
- 1/4 cup sweetened coconut flakes
Directions
- Step 1
Chocolate Espresso Sauce: HEAT water, sugar, cocoa and espresso powder over medium heat in small saucepan. Bring to boil. Add cream; return to boil. Cook 5 minutes or until thickened, stirring often. Remove from heat.
- Step 2
Sundae: COAT small skillet with no-stick cooking spray. Heat skillet over medium heat. Add 1 slice pound cake. Cook 1 to 2 minutes on each side until lightly brown. Repeat with remaining cake slices.
- Step 3
PLACE 1 slice grilled pound cake on dessert plate. Top with 2 small scoops coffee ice cream. Drizzle with 3 tablespoons chocolate espresso sauce. Sprinkle 1 tablespoon toasted coconut on top. Repeat to make 4 sundaes.
- Calories 0
- Calories from Fat0g
- Total Fat 0g
- Saturated Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg
- Sodium 0mg
- Potassium 0mg
- Total Carbohydrates 0g
- Dietary Fiber 0g
- Sugars 0g
- Protein 0g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet