Ingredients

• 14 flat-bottomed wafer ice-cream cones
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup plus 2 tablespoons brewed decaffeinated coffee
• 5 ounces unsweetened chocolate, chopped
• 3/4 cup (1 1/2 sticks) unsalted butter
• 1 1/2 cups plus 2 tablespoons sugar
• 1 large egg, lightly beaten
• 1 1/2 teaspoons pure vanilla extract
• 1/2 tablespoon instant espresso
• 1/2 cup heavy cream

Browse by ingredient

Instructions

1. Heat oven to 350 degrees F.
2. Stand cones on an ungreased baking sheet. In a mixing bowl, whisk together the flour, baking soda, and salt; set dry ingredients aside.
3. Set a medium saucepan full of water over medium heat; bring water to a boil. Reduce heat to medium high, and let water simmer. In the heatproof bowl of an electric mixer, combine brewed coffee, 2 1/2 ounces chocolate, and 1/2 cup (1 stick) butter. Set bowl over simmering water, stirring occasionally, until the butter and chocolate have melted. Remove bowl from heat; stir in 1 cup sugar.
4. Transfer bowl to mixer. Add the reserved dry ingredients, and beat until well combined. Add the egg and 1 teaspoon vanilla; beat to combine. Pour batter into the cones, filling each cone 3/4 full.
5. Transfer baking sheet to oven, and bake until domes form and a cake tester inserted into centers come out clean, 20 to 25 minutes. Remove from oven, and transfer to a wire rack to cool completely.
6. Combine the remaining 1/2 cup plus 2 tablespoons sugar, espresso, and cream in a heavy saucepan. Set over high heat, and bring to a boil, stirring constantly. Reduce heat to medium; simmer, without stirring, 5 minutes. Remove pan from heat; add remaining 2 1/2 ounces chocolate, stirring until melted. Stir in the remaining 1/4 cup (1/2 stick) butter and 1/2 teaspoon vanilla. Chill, stirring occasionally, until icing is cool enough to spread. Using an offset spatula, spread icing over ice-cream-cone tops. Serve.