Recipe: Mocha Delight

Indulge in a muffin that`s perked with coffee and chocolate.

Ingredients:

4 tablespoon butter, melted
1 cup graham cracker crumbs
1 22.5-ounce box brownie mix

Frosting:

3 egg whites
½ cup sugar
1 cup (2 sticks) butter, softened
2 tablespoons instant espresso coffee (dry)

Decoration:

1 bag Dove Rich Dark Chocolate Hearts
1 cup whipped cream or topping

Procedure:

Preheat oven to 350°F.

Line bottom of 9-inch springform pan with waxed paper; grease.

Add melted butter to graham cracker crumbs and press into bottom of pan.

Prepare brownie mix according to package instructions; spread over crumbs.

Bake until firm, approximately 35 to 50 minutes, until a toothpick inserted in the center comes out clean.

Remove from oven to a wire rack; cook completely and remove from pan.

Preparation for frosting:

Whisk egg whites and sugar together over simmering water until sugar is dissolved.

Remove from heat; using electric mixer, beat until cooled.

Add butter one nugget at a time while continuing to beat.

Dissolve espresso in 2 tablespoons warm water.

Beat espresso into frosting.

Frost top and sides of cake.

Snip small corner of a resealable plastic bag; place whipped cream inside.

Pipe 3 rosettes around outside edges of cake.

Place a chocolate heart atop each rosette.

To serve:

Place 8 chocolate hearts in a small resealable plastic bag.

Microwave until melted, about 15 seconds.

Cut a corner of the bag; randomly drizzle chocolate on dessert plates.

Place a cake wedge on each plate.