×

Order Now

Fresh-USA-COVER-5percent

Fresh – Now available

Order your copy of Donal's Fresh today!
We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
×

desserts-baking

Affogato al Caffe with Dark Chocolate & Hazelnut Biscotti

Italian inspired dessert.

50 4
Affogato al Caffe with Dark Chocolate & Hazelnut Biscotti | DonalSkehan.com, Italian inspired dessert.

desserts-baking

Affogato al Caffe with Dark Chocolate & Hazelnut Biscotti

Italian inspired dessert.

Tuesday, June 2, 2015

500ml tub good-quality vanilla ice cream

4 shots freshly made espresso

For the biscotti:

140g plain flour

40g of good quality cocoa powder

1 tbsp instant espresso powder

1 tsp baking powder

Good pinch sea salt

2 large eggs, at room temperature

100g caster sugar

2 tsp vanilla extract

60g hazelnuts, roughly chopped

100g dark chocolate, roughly chopped

Baking tray

Parchment paper

Cooling wrack

50 mins
Serves 4

Affogato is good at any time of year and it is an incredibly easy dessert to prepare. Choose the best vanilla ice cream you can find and make sure you use good, strong espresso (regular brewed coffee will not work here). The recipe for the biscotti makes about 30 but they keep very well in an airtight container.

 

 

Preheat the oven to 180°C/350°F/Gas Mark 4.
To make the biscotti, line a baking tray with parchment paper. Combine the flour, cocoa powder, instant espresso powder, baking powder, sugar and salt in a large mixing bowl. Make a well in the dry ingredients and then add in the eggs and vanilla extract and mix together until it forms a dough. Turn out on a floured surface and then fold and knead the nuts and chocolate into the mix until smooth.
Shape the dough into a log and place on the baking tray and pop in the oven for 35 minutes. Remove from the oven and allow to cool slightly.
Cut slices about 1cm thick and place the slices back on the baking tray and pop back in the oven to cook for another 8 minutes. Remove from the oven and place a wire cooling wrack.
When ready to serve, put a few scoops of ice cream in each heatproof glass, sundae dish or cappuccino cup set on plates. Pour a shot of freshly made espresso over each one and arrange a few of the biscotti alongside. Serve immediately.
50 mins
Serves 4

Ingredients

500ml tub good-quality vanilla ice cream

4 shots freshly made espresso

For the biscotti:

140g plain flour

40g of good quality cocoa powder

1 tbsp instant espresso powder

1 tsp baking powder

Good pinch sea salt

2 large eggs, at room temperature

100g caster sugar

2 tsp vanilla extract

60g hazelnuts, roughly chopped

100g dark chocolate, roughly chopped

You'll Need

Baking tray

Parchment paper

Cooling wrack

You might be interested in...

Zebra Cake
recipes

Zebra Cake

Zebra Cake
Apple Tarte Tatin
recipes

Apple Tarte Tatin

Apple Tarte Tatin
Maple-Glazed Apple Fritters
recipes

Maple-Glazed Apple Fritters

Maple-Glazed Apple Fritters
Chocolate Biscuit Cake
recipes

Chocolate Biscuit Cake

Chocolate Biscuit Cake
Peach & Blueberry Pound Cake