Ingredients

Method

1. Preheat oven to 350°F.
2. Line bottom of 9-inch springform pan with waxed paper; grease.
3. Add melted butter to graham cracker crumbs and press into bottom of pan.
4. Prepare brownie mix according to package instructions; spread over crumbs.
5. Bake until firm, approximately 35 to 50 minutes, until a toothpick inserted in the center comes out clean.
6. Remove from oven to a wire rack; cool completely and remove from pan.
7. Whisk egg whites and sugar together in a bowl over simmering water until sugar is dissolved.
8. Remove from heat; using electric mixer, whip until fluffy and cooled.
9. Add butter one nugget at a time while continuing to beat.
10. Dissolve espresso powder in warm water.
11. Beat espresso into frosting.
12. Frost top and sides of cake.
13. Snip small corner of a resealable plastic bag; place whipped cream inside.
14. Pipe 3 rosettes around outside edges of cake.
15. Place a chocolate heart atop each rosette.
16. Place 8 chocolate hearts in a small resealable plastic bag.
17. Microwave until melted, about 15 seconds.
18. Cut a corner of the bag; randomly drizzle chocolate on dessert plates.
19. Place a cake wedge on each plate.

Categories

• Recipes for cake
• Recipes for frosting and icing
• Recipes for brownies
• Recipes for dessert
• Vegetarian recipes
• Recipes using dark chocolate
• Recipes using butter
• Recipes using egg white
• Recipes using whipped cream
• Recipes using granulated sugar
• Recipes using instant coffee
• Recipes using graham cracker