Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a small saucepan over medium heat, bring sugar and water to a boil.
2. 2248652 Upgrade to a paid membership 65234 to unlock all instructions 71147
3. 2929318 Upgrade to a paid membership 56594 to unlock all instructions 32304
4. 8434574 Upgrade to a paid membership 78654 to unlock all instructions 79819
5. 5783930 Upgrade to a paid membership 29699 to unlock all instructions 46580
6. 3762329 Upgrade to a paid membership 84930 to unlock all instructions 83652
7. 8729661 Upgrade to a paid membership 61614 to unlock all instructions 14679
8. 9927537 Upgrade to a paid membership 51442 to unlock all instructions 50247
9. 1247716 Upgrade to a paid membership 49889 to unlock all instructions 45149
10. 3954268 Upgrade to a paid membership 7005 to unlock all instructions 78361
11. 5687586 Upgrade to a paid membership 70294 to unlock all instructions 83076

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Prep from frozen
2. 3937033 Upgrade to a paid membership 93712 to unlock all instructions 10982
3. 3522868 Upgrade to a paid membership 5500 to unlock all instructions 68441

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a small saucepan over medium heat, bring sugar and water to a boil.
2. Remove from heat and stir in espresso. This will form a syrup.
3. Let cool.
4. Line loaf pans with plastic wrap, making sure the wrap hangs over the edges by a few inches.
5. Divide shaved chocolate between pans, pressing to the bottom of each pan.
6. Arrange one layer of pound cake slices between loaf pans.
7. Spread 1/2 of the syrup over the cake slices.
8. Divide 1/2 of the coffee ice cream on the top of the cake slices, and sprinkle with 1/2 of the ground espresso.
9. Press another layer of cake slices among foil pans, followed by remaining syrup.
10. Press remaining coffee ice cream over top and sprinkle with remaining ground espresso.
11. Fold the plastic wrap over the top of the cake and place in freezer.
12. Freeze overnight or until solid.
13. Remove from freezer and remove plastic wrap.
14. Invert onto a serving platter and serve immediately.