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http://www.lifestylefood.com.au/recipes/10903/chocolate-taco

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Chocolate Taco

A yummy chocolate recipe from Taco Bill - South Melbourne voted Australia's Favourite Mexican/Latin American Restaurant in the 2009 I Love FOOD awards.

Ingredients

  • MOCHA CHOCOLATE SAUCE

  • 250g unsalted butter

  • 1 cup white sugar

  • 35g unsweetened cocoa powder (sifted)

  • 2 tbls kahlua

  • 1 cup cream

  • 1/8 tsp salt

  • 1 tsp dry instant coffee

  • 1 tsp vanilla

  • BROWNIES

  • 250g unsalted butter

  • 1 cup dutch processed cocoa

  • 2 cups white sugar

  • 4 large eggs

  • 1 cup flour

  • 1 cup chopped walnuts

  • 1 tsp vanilla

  • ¼ tsp salt

  • FROSTING

  • ¼ cup( prepared) strong hot coffee

  • 6 tbls unsalted butter

  • ½ cup dutch processed cocoa

  • 2 cups icing sugar

Method

  • MOCHA CHOCOLATE SAUCE:

  • 1.

    Melt the butter in a medium size heavy saucepan over low heat.

  • 2.

    Add the sugar, cocoa, Kahlua, cream & salt.

  • 3.

    Stir over moderate heat until the mixture comes to a boil.

  • 4.

    Add the instant coffee & stir to dissolve.

  • 5.

    Reduce the heat & let simmer for 5 minutes.

  • 6.

    Remove from the heat & stir in the vanilla.

  • BROWNIES:

  • 1.

    Preheat the oven to 150C.

  • 2.

    Melt butter in a double boiler & stir in the cocoa.

  • 3.

    Remove from the heat then stir in sugar.

  • 4.

    Break eggs into the mixture one at a time, then add flour & stir to combine.

  • 5.

    Add walnuts, vanilla & salt.

  • 6.

    Stir to combine all the ingredients.

  • 7.

    Pour into a Swiss roll pan .. 30cm x 25cm that has been greased & lightly floured.

  • 8.

    Bake for approximately 20 minutes in convection oven.

  • 9.

    (Rotate pan 180° after 10 minutes if not cooking in convection oven).

  • 10.

    Do not overcook.

  • 11.

    Leave the brownies to cool in the pan for a few minutes then turn out onto cooling rack.

  • 12.

    Pour the frosting over top of brownies straight away.

  • 13.

    Cool for approximately 40 minutes at room temperature, or refrigerate to cool before cutting.

  • 14.

    Cut into 10cm x 10cm x 14cm triangles and slice each triangle in half through the middle.

  • FROSTING:

  • 1.

    Make the coffee with hot water & add to the (room temperature) butter, cocoa & icing sugar.

  • 2.

    Stir until smooth.

  • TO ASSEMBLE:

  • 1.

    Pipe about 2 tablespoons of the mocha chocolate sauce in a zig-zag pattern on each serving plate. Place the bottom half of a brownie triangle on top, then a scoop of vanilla ice-cream in the centre of the triangle. Drizzle more sauce over the ice-cream and place the frosted half of a brownie triangle on top of the ice-cream.

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Posted by Andrea171Report
Hello Lincoln! Thanks for the heads up!