HONEY BLACKBERRY ICE CREAM WITH SEA SALT
8 oz dark chocolate
1 stick sweet butter
¼ cup cocoa powder
2 tablespoons instant espresso
3 large eggs
1 cup sugar
2 teaspoons vanilla
¼ teaspoon salt
1 cup all purpose flour
Sabatino Truffle Sea Salt, garnish
1 cup prepared chocolate sauce, optional
Preheat oven to 350 degrees.
Spray a 10-inch round pan with cooking spray and cover with parchment paper round, spray parchment as well.
Melt chocolate and butter over a double boiler, stirring occasionally. Whisk in cocoa powder and espresso. Remove from double boiler and chill lightly.
In a separate bowl, whisk together eggs, sugar, vanilla and salt. Pour in the warm chocolate and butter mixture, stir to combine.
Slowly mix in the flour, stirring to remove any lumps.
Pour the mixture into the prepared pan, spreading to level the surface evenly. Bake for 20-25 minutes.
Remove from oven, sprinkle lightly with Sabatino Truffle Salt and cool. Invert the pan over a cutting board, remove parchment paper and slice into twelve ½ inch triangles.
Serve with chocolate sauce for added luxuriousness.