FLOURLESS CHOCOLATE ESPRESSO CAKE WITH RASPBERRY SAUCE
Provided by Marlin Kaplan
Categories Cake Coffee Food Processor Chocolate Dessert Bake Wedding Raspberry Chill Bon Appétit Cleveland Ohio Kidney Friendly
Yield Serves 20
Number Of Ingredients 10
Steps:
- FOR SAUCE:
- Working in batches, puree raspberries and syrup in processor. Strain puree into medium bowl. Chill. (Can be made 2 days ahead. Keep chilled.)
- FOR CAKE:
- Preheat oven to 350 °F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment. Place all chocolate in large bowl. Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar. Add to chocolate; whisk until smooth. Cool slightly. Whisk in eggs.
- Pour batter into prepared pan. Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour. Remove pan from water. Chill cake overnight.
- Cut around pan sides to loosen cake. Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake. Place platter over pan. Hold pan and platter together tightly and invert. Lift off cake pan; peel off parchment.
- Serve with sauce and fresh berries.
DARK CHOCOLATE WAFFLES WITH WHITE CHOCOLATE CUSTARD SAUCE AND CHOCOLATE-ESPRESSO WHIPPED CREAM
Provided by Bobby Flay
Categories main-dish
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- For the white chocolate custard sauce: Combine the half-and-half and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer. Remove from the heat and let cool slightly.
- Whisk together the egg yolks and granulated sugar in a medium bowl until pale yellow. Slowly whisk in some of the warm half-and-half mixture until smooth. Pour the mixture back into the saucepan and cook over medium heat, stirring with a wooden spoon, until it thickens slightly and coats the back of the spoon. Do not boil. Remove from the heat, add the white chocolate and whisk until smooth. Strain into a bowl, cover, and chill until cold.
- For the chocolate-espresso whipped cream: Combine the cream, cocoa nibs and espresso beans in a small saucepan and bring to simmer. Immediately remove from the heat and refrigerate until cold. Strain the cream into a chilled bowl, add the cocoa powder, confectioners' sugar and vanilla and whip to soft peaks.
- For the dark chocolate waffles: Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Whisk together the egg yolks and brown sugar until smooth. Add the buttermilk, oil and vanilla and whisk until combined. Add the wet mixture to the dry mixture and mix until just combined. Fold in the butter and chocolate.
- Whip the egg whites in a medium bowl until soft peaks form. Fold the whites into the batter.
- Heat a waffle iron according to the manufacturer's instructions. Brush the grates with butter and ladle 1/4 cup of batter in each grate, close, and cook until crisp and browned and steam stops coming from the waffle iron, 4 to 5 minutes. Repeat with the remaining batter. Serve with the custard sauce, whipped cream, some strawberries and a dusting of confectioners' sugar.
CHOCOLATE ESPRESSO SAUCE
Provided by Ruth Cousineau
Categories Condiment/Spread Sauce Coffee Chocolate Dessert Valentine's Day Birthday Shower Party Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- Combine espresso powder, 1/3 cup water, and corn syrup in a small heavy saucepan, and bring it to a boil, stirring.
- Remove from heat and stir in vanilla and chocolate, stirring until chocolate is melted and sauce is smooth.
CAPPUCCINO BROWNIES WITH WHITE CHOCOLATE-ESPRESSO SAUCE
Steps:
- For sauce:
- Bring cream and espresso beans to simmer in heavy medium saucepan. Cover, remove from heat and let steep 30 minutes. Strain into heavy small saucepan. Add chocolate; stir over low heat until smooth. Add nutmeg. (Can be made 1 day ahead. Cover and chill. Before using, stir over low heat just until melted.)
- For Brownies:
- Position rack in lowest third of oven and preheat to 350°F. Line 9-inch square baking pan with 2-inch-high sides with foil, overlapping sides. Butter and flour foil. Stir first 4 ingredients in heavy medium saucepan over low heat until smooth. Cool slightly. Whisk in 1 1/2 cups sugar and eggs. Stir in flour, then chopped bittersweet chocolate and nuts. Transfer to prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Cool on rack. (Can be made 8 hours ahead.)
- Using foil sides as aid, lift brownie from pan. Fold down foil sides. Using 3 1/4-inch round cookie cutter, cut out 4 rounds (reserve scraps for another use).
- Place 1 brownie on each plate. Cover with chocolate curls. Spoon warm sauce around brownies. Sift sugar over.
FLOURLESS CHOCOLATE ESPRESSO CAKE WITH RASPBERRY SAUCE
Make and share this Flourless Chocolate Espresso Cake With Raspberry Sauce recipe from Food.com.
Provided by Juenessa
Categories Raspberries
Time 1h25m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- FOR SAUCE:.
- Working in batches, puree raspberries and syrup in processor.
- Strain puree into medium bowl and chill. (Can be made 2 days ahead. Keep chilled.).
- FOR CAKE:.
- Preheat oven to 350 °F.
- Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment.
- Place all chocolate in large bowl.
- Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar.
- Add to chocolate; whisk until smooth.
- Cool slightly.
- Whisk in eggs.
- Pour batter into prepared pan.
- Place cake pan in roasting pan.
- Pour enough hot water into roasting pan to come halfway up sides of cake pan.
- Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour.
- Remove pan from water.
- Chill cake overnight.
- Cut around pan sides to loosen cake.
- Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake.
- Place platter over pan.
- Hold pan and platter together tightly and invert.
- Lift off cake pan; peel off parchment.
- Serve with sauce and fresh berries.
- **Cook time does not include refrigerating cake overnight.
Nutrition Facts : Calories 377.2, Fat 32.4, SaturatedFat 19.6, Cholesterol 133.4, Sodium 40.9, Carbohydrate 25.1, Fiber 5.6, Sugar 16.6, Protein 6
ESPRESSO CHOCOLATE SAUCE
Our 30 acres of coffee plants produce tons of beans each year for smooth distinctive Kona coffee, which we use in this recipe.-Roz Roy Bayview Farms, Roz Roy, Honaunau, Hawaii
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- In a saucepan over low heat, cook and stir coffee and chocolate until chocolate is melted. Add sugar and butter; cook and stir until the sugar is dissolved and the butter is melted. Remove from the heat; stir in vanilla. Serve over ice cream.
Nutrition Facts :
ESPRESSO CREPES WITH COFFEE ICE CREAM AND DARK CHOCOLATE SAUCE
Make and share this Espresso Crepes With Coffee Ice Cream and Dark Chocolate Sauce recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl whisk together the flour, sugar, espresso powder and salt.
- In a blender combine the milk, water, melted butter, and eggs.
- Pulse a few times to lightly blend.
- Add the dry ingredients and blend until smooth.
- Cover and chill-up to 1 hour.
- Heat a non stick crepe pan or skillet over medium heat. (if using a skillet use a touch of butter to prevent sticking).
- Pour 1/4 cup of the crepe batter into the pan.
- Quickly tilt pan in all directions so batter covers pan with a thin coat.
- cook for 30 to 35 seconds.
- Carefully lift crepe with a spatula and turn.
- Cook for an additional 30 seconds.
- Place cooked crepe on a towel.
- Repeat with remaining batter.
- Makes 12 crepes.
- In a small saucepan over medium heat combine half-and-half and honey.
- Cook for 3 minutes, stirring often.
- Remove from heat and add the chopped chocolate.
- Stir until melted and smooth.
- Fold each crepe in half, fold in half again.
- Place each crepe on a plate.
- Top each with 1/2 cup of ice cream-drizzle on 4 teaspoons of chocolate sauce on each.
- Top with chocolate curls and dust with espresso powder.
Nutrition Facts : Calories 267.9, Fat 14.4, SaturatedFat 8.5, Cholesterol 76.5, Sodium 146.6, Carbohydrate 32, Fiber 2.6, Sugar 14, Protein 7.3
CHOCOLATE PANNA COTTA WITH ESPRESSO-HAZELNUT SAUCE
Steps:
- Sprinkle gelatin over water in a small bowl; set aside until water is absorbed and gelatin sets up, about 5 minutes. Combine cream, sugar and mascarpone in a saucepan over medium heat; cook, stirring occasionally, until sugar dissolves and mascarpone melts, about 3 minutes. Mixture will be hot but shouldn't boil. Add semisweet chocolate, stirring until it melts. Remove pan from heat, stir in softened gelatin until it dissolves. Strain mixture through a fine-mesh sieve or cheesecloth into a 4-cup measuring cup. Pour about 2/3 cup of the chocolate mixture into each of six 4-ounce custard cups. Loosely cover cups with plastic wrap; chill until set, 3-24 hours. Combine cream, hazelnut liqueur, and espresso powder for the sauce in a small saucepan over medium-low heat; bring to a boil. Pour cream mixture over chopped bittersweet chocolate in a small bowl. Let mixture rest 5 minutes, then whisk until chocolate melts and sauce is smooth. Unmold panna cotta by running the tip of a paring knife around the side of a custard cup, then dip the cup briefly into hot water, about 5 seconds. Invert panna cotta onto a dessert plate, shaking gently to release it from the cup. Top panna cotta with some sauce; sprinkle with chopped hazelnuts. Repeat with remaining panna cottas.
CHOCOLATE - ESPRESSO SAUCE
Make and share this Chocolate - Espresso Sauce recipe from Food.com.
Provided by evelynathens
Categories Sauces
Time 15m
Yield 2 cups (approximately)
Number Of Ingredients 6
Steps:
- Bring water, cream, sugar and espresso powder to simmer in medium saucepan, stirring occasionally.
- Reduce heat to low.
- Add chocolate and butter and whisk until melted and smooth.
- Keeps, covered and refrigerated, up to 10 days.
Nutrition Facts : Calories 621.1, Fat 60.7, SaturatedFat 38.3, Cholesterol 176.3, Sodium 343.8, Carbohydrate 20.8, Sugar 19, Protein 1.5
HOT CHOCOLATE ESPRESSO SAUCE
Enjoy this smooth coffee- and booze-laced chocolate sauce with your favourite cake, such as our burnt honey and almond cakes
Provided by Barney Desmazery
Categories Dessert
Time 15m
Number Of Ingredients 5
Steps:
- Warm the cream in a small pan over a low heat for a few minutes.
- Remove from the heat and stir in the remaining ingredients until you have a smooth sauce. Will keep chilled for up to two days.
Nutrition Facts : Calories 533 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 29 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.04 milligram of sodium
CHOCOLATE ESPRESSO SAUCE RECIPE
Provided by á-3112
Number Of Ingredients 3
Steps:
- 1. To make the espresso sauce: In a small saucepan, bring cream to a boil over medium-high heat. Add espresso powder, and whisk to dissolve. 2. Place the chopped chocolate in a medium bowl, and pour hot cream over chocolate. Let soften 5 minutes. Stir to a smooth consistency, and let cool completely. Store, refrigerated, in an airtight container up to 1 week. Bring sauce to room temperature before assembling dessert
CHOCOLATE JELLO WITH ESPRESSO SAUCE
Yes it is chocolate jello! This recipe is from the Chocolate Bar cookbook. I made this for my best friend and I it was a bad week for both of us and what's more fun that Jello, well a grown up Jello is. You can serve it with the espresso sauce or without. Cooking time includes chill time.
Provided by Pumpkie
Categories Gelatin
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the sauce:.
- With a whisk, whip the yolk and 1 tablespoon of sugar in a bowl until well combined.
- In a heavy non stick saucepan, mix together the milk, remaining sugar, and espresso granules and bring to a boil.
- Pour one-third of the milk mixture into the yolks, whisking constantly. Return the egg yolk mixture to the pan and cook over moderate heat, stirring constantly until thick enough to coat the back of a wooden spoon.
- Pour through a mesh strainer and cool to room temperature, then cover and chill.
- Prepare the gelatin:.
- Pour 1/2 cup of water into a medium bowl and sprinkle the gelatin on top.
- In a heavy 2 quart saucepan, whisk together the remaining 1 cup of water, heavy cream, sugar, and cocoa powder and bring just to a boil, stirring gently (the mixture will thicken and rise when it boils).
- Remove from heat and pour into the gelatin mixture, gently stirring to combine.
- Cool to room temperature and divide evenly into cups about 1/2 cup into each.
- Cover with plastic wrap and chill for at least 3 hours or until set and cool.
- You can serve this dessert directly from the cups or unmold it. If you choose to unmold the gelatin, grease the inside of the cups with vegetable oil before pouring the gelatin mixture inches To unmold, run a sharp knife against the sides of the mold to gently separate the filling. Invert a serving plate on top of the cup and invert both the plate and cup in one motion. Shake slightly to loosen if necessary and unmold. It may take a few tries and patience.
- Spoon chilled espresso sauce right over the dessert in the cup or around the unmolded gelatin.
Nutrition Facts : Calories 266.4, Fat 15.7, SaturatedFat 9.1, Cholesterol 152.1, Sodium 43.7, Carbohydrate 29.3, Fiber 1.8, Sugar 23.1, Protein 5.8
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