Melt butter and 2 ounces semisweet chocolate in a microwave. Meanwhile, put egg, espresso powder, and sugar into a bowl; whisk for about 1 minute or until light. Combine melted-chocolate mixture with the egg mixture, scraping bowl if necessary. Sift together flour, baking powder, and salt; combine with the chocolate mixture, and mix well. Finely chop 2 ounces semisweet chocolate, and add to bowl, mixing until well-incorporated. Let chill for 15 minutes. Form a 6-inch log, and freeze for 3 hours or overnight. Preheat oven to 325°. Slice into 1/2-inch-thick slices, and place on baking sheet. Bake for 12 minutes. Cool on wire rack, and serve.
I followed this recipe to the letter and there was no way that the dough would roll into a log after just 15 minutes in the refrigerator. Even after 3 hours in the freezer it was too soft and sticky to roll. I will try it again sometime because the batter was incredibly good. Next time I'll cover the bowl and let it freeze overnight and then try to roll it into a log.
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