CHOCOLATE CAKE WITH ESPRESSO GLAZE
Flourless chocolate cake is a crumbly and dense classic everyone loves. This version gets subtle coffee flavor from espresso powder used in the batter and in a rich, creamy dark-chocolate glaze served at the table.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 14
Steps:
- Make the cake: Preheat oven to 350 degrees. Butter bottom of a 9-inch springform pan, and line with parchment cut to fit. Melt butter and chocolate in a heatproof bowl set over a pan of simmering water.
- With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add espresso and salt, and beat for 1 minute. Add vanilla and chocolate mixture, and beat for 1 minute.
- In a clean bowl and with a whisk attachment, beat egg whites until foamy. Slowly add remaining 1/2 cup sugar, beating until stiff peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
- Bake until set, 40 to 45 minutes. Let cool completely in pan on a rack. Remove pan sides. Carefully lift cake with a spatula, and remove parchment.
- Make the glaze: Place chocolate, butter, and vanilla in a bowl. Bring remaining ingredients to a boil, stirring, and pour over chocolate mixture. Whisk until smooth. Serve glaze warm with cake.
ESPRESSO BROWNIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h17m
Yield 36 bite-size brownies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
- Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.
EASY ESPRESSO
Capture the classic taste of espresso without the hassle of expensive brewing equipment! For best flavor, serve espresso immediately. Pour leftover espresso in ice cube trays and freeze to use later in cold drinks.-:Taste of Home Test Kitchen
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- Place ground coffee in the filter of a drip coffeemaker. Add water; brew according to manufacturer's instructions. Serve immediately in espresso cups with lemon twists if desired.
Nutrition Facts : Calories 7 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
CREAM PUFFS WITH PASTRY CREAM AND MAPLE-ESPRESSO GLAZE
Fill these puffs with pastry cream and top with a maple-espresso glaze -- or use the shells to make larger versions of our delicious Profiteroles dessert. This recipe was adapted from a version found in "Entertaining."Also try:Eclairs with Pastry Cream and Maple-Espresso Glaze
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes about 36
Number Of Ingredients 14
Steps:
- Prepare the Pate a Choux.
- Preheat oven to 375 degrees. Make an egg wash by whisking together egg with 1 tablespoon water in a small bowl. Set aside.
- Line two large baking sheets with parchment paper. Transfer Pate a Choux to a pastry bag fitted with a 5/8-inch plain tip. Pipe dough into 2-inch rounds about 1 inch apart. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with egg wash. Bake until puffed and golden brown, about 25 minutes. The cream puffs should feel light and airy. Remove puffs from oven and transfer sheets to wire racks to cool completely.
- Make the pastry cream: Scrape seeds from the vanilla bean. In a heavy saucepan, combine milk, vanilla bean and seeds, and 1/2 cup sugar. Scald the mixture and immediately remove from heat.
- Beat egg yolks with remaining 2 tablespoons sugar until thick. Sprinkle in flour and cornstarch and continue beating until mixed.
- Beat half of the hot milk into yolk mixture. Return this to the remaining hot milk and bring to a boil quickly, whisking very fast to prevent scorching. Remove from heat and strain into a bowl to cool. Stir in butter. Cover with plastic wrap, pressing directly on the surface of the pastry cream to prevent a skin from forming. Transfer to the refrigerator to chill completely. Immediately before using, gently fold in softly whipped cream with a spatula.
- Transfer pastry cream to a piping bag fitted with an 1/8-inch plain tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream.
- Make the maple-espresso glaze: In a small bowl, whisk to combine heavy cream, espresso powder, and maple syrup. Add confectioners' sugar and whisk until smooth, thinning with additional heavy cream if necessary.
- Dip the top of each cream puff into the maple-espresso glaze; let excess drip off, and place, coated side up, on a wire rack set over a rimmed baking sheet. Refrigerate cream puffs in a single layer until glaze is set, about 10 minutes, and serve.
MISSISSIPPI MUD CAKE WITH BOURBON-ESPRESSO GLAZE
Categories Cake Bourbon Chocolate Dessert Bake Birthday Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 19
Steps:
- Make cake:
- Preheat oven to 350°F. Butter 12-cup Bundt pan. Mix flour, baking soda and salt in medium bowl. Combine butter, chocolate and brewed espresso in heavy medium saucepan. Stir over low heat until chocolate and butter melt (mixture may look curdled). Remove from heat. Add sugar and bourbon. Whisk until sugar dissolves and mixture is smooth. Using electric mixer, beat eggs and vanilla in large bowl until blended. Gradually beat in chocolate mixture. Add flour mixture and stir just until blended. Transfer batter to pan; smooth top.
- Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 45 minutes. Cool in pan on rack 15 minutes. Invert cake onto rack; cool completely.
- For glaze:
- Stir butter, golden brown sugar and instant espresso powder in small saucepan over medium heat until butter melts. Stir in cream. Simmer 1 minute. Remove from heat. Gradually add powdered sugar, whisking until smooth. Mix in bourbon. Cool slightly. Place cake atop rack on baking sheet. Slowly drizzle glaze over cake, allowing glaze to run down sides of cake and cover as much of cake as possible. Spoon any glaze drippings from baking sheet over cake. Let stand 30 minutes. (Can be prepared 2 days ahead. Cover with cake dome. Let stand at room temperature.)
- Serve cake with vanilla ice cream.
More about "espresso glaze recipes"
BAKED DONUTS WITH ESPRESSO GLAZE - HANDLE THE HEAT
From handletheheat.com
Reviews 12Category DessertCuisine AmericanEstimated Reading Time 3 mins
- 1. Preheat the oven to 400 degrees. In a large bowl whisk together flour, baking powder, baking soda, and salt. In another small bowl or large measuring cup stir together egg, yogurt, oil, and lemon juice.
- 1. Stir together boiling-hot water and espresso powder in a medium bowl until powder is dissolved, then whisk in confectioners sugar, vanilla, and salt until smooth.
MOCHA COFFEE CAKE WITH ESPRESSO GLAZE RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Total Time 1 hr 5 minsServings 14Calories 359 per serving
- Heat oven to 350° with rack in the center. Lightly coat a 12-cup Bundt pan with baking spray; set aside.
- To make cake: Combine flour, baking powder, salt, and cocoa powder in a medium bowl, whisking well; set aside. Place butter in a separate bowl; beat with an electric mixer at medium-low speed, until soft and creamy. Add sugar; beat well. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture, alternating with sour cream first, then coffee. Stir well with rubber spatula; scrape any batter at the bottom to combine.
- Spoon batter into prepared pan, spreading evenly. Bake until knife tip inserted in the middle comes out clean (45-55 minutes); let cool.
- To make sugared coffee beans: Sprinkle some superfine sugar onto a sheet of wax paper. Dip 1 coffee bean into honey, transfer wet bean to wax paper, and sprinkle with superfine sugar. Continue with the remaining coffee beans; let dry.
CHOCOLATE CAKE WITH ESPRESSO GLAZE RECIPE - DELISH
From delish.com
CHOCOLATE BUNDT CAKE WITH CHOCOLATE ESPRESSO GLAZE
From shewearsmanyhats.com
BROWN SUGAR AND ESPRESSO PANNA COTTA RECIPE | BON APPéTIT
From bonappetit.com
4/5 (1)Total Time 12 hrs 25 minsServings 6-8
BANANA SCONES WITH MAPLE ESPRESSO GLAZE - SAVORING ITALY
From savoringitaly.com
PUMPKIN DONUTS - BAKED DONUTS WITH ESPRESSO GLAZE• TWO PURPLE …
From twopurplefigs.com
CHOCOLATE CHIP SCONES WITH ESPRESSO GLAZE - MISSION FOOD …
From mission-food.com
CHOCOLATE CAKES WITH ESPRESSO GLAZE - COMPLETELY DELICIOUS
From completelydelicious.com
CHOCOLATE BUNDTLETTES WITH MOCHA ESPRESSO GLAZE
From rodellekitchen.com
ESPRESSO GLAZED CINNAMON ROLLS - KJ AND COMPANY
From kjandcompany.co
SPOOKY ESPRESSO GLAZE BROWNIES – PAT COOKS
From patcooks.com
CINNAMON SCROLLS WITH AN ESPRESSO GLAZE - OLD AMERICAN RECIPES
From oldamericanrecipes.com
DARK CHOCOLATE ESPRESSO GLAZE - FRIENDSHIP BREAD KITCHEN
From friendshipbreadkitchen.com
ESPRESSO GLAZE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
SIMPLE ESPRESSO GLAZE | GENERAL MILLS FOODSERVICE
From generalmillscf.com
ESPRESSO CHOUXNUT GLAZE | TASTE
From tastecooking.com
15 PUMPKIN BREAKFAST RECIPES FOR FALL MORNINGS - THE PIONEER …
From thepioneerwoman.com
CHOCOLATE CHIP ESPRESSO SCONES WITH ESPRESSO GLAZE
From thehouseonsilverado.com
You'll also love