3/4 cup (180 ml) all-purpose flour, sifted

1/4 cup (60 ml) cocoa, sifted

1/4 teaspoon (1 ml) salt

6 oz (170 g) semi-sweet chocolate, chopped

3/4 cup (180 ml) unsalted butter, cut in cubes

1 cup (250 ml) sugar

3 eggs

6 small scoops vanilla ice cream

3/4 cup (180 ml) espresso coffee

With the rack in the middle position, preheat the oven to 170 °C (325 °F). Butter a 8-inch (20-cm) square cake pan and line with parchment paper, letting paper hang over 2 opposite sides. Butter two other sides.

In a bowl, combine the flour, cocoa and salt. Set aside.

In a double-boiler, melt chocolate and butter. Remove bowl from double-boiler. Whisk in the sugar. Add the eggs, one at a time, and beat for 2 minutes. With a wooden spoon, fold in the dry ingredients. Pour the batter in the cake pan and bake for 25 to 30 minutes or until the centre is firm but moist.

Let cool in the pan for approximately 4 hours. Unmould and cut into squares.

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