Bittersweet Chocolate Cakes With Espresso Cream Recipes

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BITTERSWEET CHOCOLATE CAKES WITH ESPRESSO CREAM



Bittersweet Chocolate Cakes with Espresso Cream image

Categories     Cake     Coffee     Milk/Cream     Chocolate     Dessert     Bake     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 individual cakes

Number Of Ingredients 15

For cakes
6 oz bittersweet chocolate (not unsweetened), chopped
1 stick (1/2 cup) unsalted butter
3/4 cup packed dark brown sugar
1/2 teaspoon vanilla
1/2 cup plus 1 tablespoon all-purpose flour
Rounded 1/4 teaspoon salt
4 large eggs
For espresso cream
1/2 cup chilled heavy cream
1 teaspoon instant-espresso powder
1 tablespoon granulated sugar
Garnish: fresh raspberries and grated or shaved bittersweet chocolate
Special Equipment
a muffin tin with 12 (1/2-cup) muffin cups

Steps:

  • Make cakes:
  • Preheat oven to 375°F and generously butter muffin cups.
  • Melt chocolate and butter in a metal bowl set over a pan of barely simmering water, stirring until smooth. Remove bowl from heat and add brown sugar and vanilla, whisking until smooth. Add flour and salt, whisking until just combined, then add eggs 1 at a time, whisking after each addition.
  • Divide batter among muffin cups and bake in middle of oven until a tester comes out with crumbs adhering, 12 to 15 minutes. Invert cakes onto a rack and cool 5 minutes.
  • Make espresso cream while cakes cool:
  • Beat cream with espresso powder and sugar in a bowl with an electric mixer until it just holds stiff peaks.
  • Serve 6 cakes topped with cream.

CAPPUCCINO POUND CAKE WITH BITTERSWEET CHOCOLATE



Cappuccino Pound Cake with Bittersweet Chocolate image

A variation of the classic cream cheese pound cake with mocha flavoring and chips of dark chocolate floating throughout the cake. Serves a crowd and always well received! Keep in an airtight cake safe -- it tastes best if made at least 24 hours prior to serving, and can actually be made 2 to 3 days in advance!

Provided by elsa

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 2h20m

Yield 15

Number Of Ingredients 11

3 cups all-purpose flour
½ teaspoon baking soda
1 ½ cups butter, softened
1 (8 ounce) package cream cheese, softened
1 ⅓ cups white sugar
1 ⅓ cups brown sugar
6 eggs
1 tablespoon vanilla extract
2 ½ tablespoons instant espresso powder
1 ½ cups chopped dark chocolate
1 teaspoon confectioners' sugar, or as needed

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan. Whisk the flour and baking soda together until blended.
  • In a large bowl, mash the butter, cream cheese, white sugar and brown sugar with a spoon until the mixture is creamy and thoroughly combined. Beat in 1 egg at a time, mixing it in completely before adding the next one. Stir the vanilla extract with the instant espresso powder in a small bowl, and add it to the butter mixture. Stir in until well combined.
  • Stir the flour mixture into the butter mixture in 1/2-cup quantities until the flour has been thoroughly incorporated. Stir in the chopped dark chocolate. Spoon the batter into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 1/2 hours. Start checking for doneness after about 1 hour and 15 minutes. Cool the cake in the pan for about 10 minutes, then turn out onto a cake dish and allow to finish cooling. Dust with confectioners' sugar.

Nutrition Facts : Calories 542.6 calories, Carbohydrate 61.9 g, Cholesterol 139.6 mg, Fat 31.3 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 18.8 g, Sodium 251.2 mg, Sugar 41 g

CHOCOLATE CAKE WITH ESPRESSO GLAZE



Chocolate Cake with Espresso Glaze image

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

3 tablespoons unsalted butter or nondairy margarine, plus more for pan
6 ounces bittersweet chocolate, chopped
6 large eggs, separated, at room temperature
1 cup granulated sugar
3 tablespoons instant espresso powder
1/4 teaspoon coarse salt
1 tablespoon vanilla extract
3 ounces bittersweet chocolate, chopped
1 1/2 tablespoons unsalted butter or nondairy margarine
2 teaspoons vanilla extract
1/3 cup heavy cream or plain soy milk
1/3 cup granulated sugar
1 tablespoon instant espresso powder
1/4 teaspoon coarse salt

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.

MOLTEN CHOCOLATE ESPRESSO CAKES



Molten Chocolate Espresso Cakes image

Relish this chocolate centered espresso cake served with vanilla ice cream - a superb dessert made using Original Bisquick® mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 6

Number Of Ingredients 10

Unsweetened baking cocoa
6 oz bittersweet chocolate, chopped
3/4 cup butter or margarine, cut into pieces
2 teaspoons instant espresso powder or instant coffee granules
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
4 eggs
1 1/2 cups powdered sugar
1/2 cup Original Bisquick™ mix
Vanilla ice cream, if desired

Steps:

  • Heat oven to 450°F. Grease bottoms and sides of 6 (6-oz) custard cups with butter; sprinkle with cocoa. Place on 15x10x1-inch pan.
  • In 2-quart saucepan, melt chocolate and 3/4 cup butter over low heat, stirring occasionally. Remove from heat. Stir in espresso powder, vanilla and cinnamon.
  • In large bowl, beat eggs and powdered sugar with electric mixer on low speed, scraping bowl occasionally, until blended. Gradually add chocolate mixture, beating on low speed, then gradually add Bisquick mix, beating until blended. Divide batter evenly among custard cups.
  • Bake 10 to 12 minutes or until sides are set and centers are still soft (tops will be puffed and slightly cracked). Let stand 3 minutes.
  • Serve in cups, or to unmold before serving, run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over and remove cup. Sprinkle with additional powdered sugar, if desired. Serve warm with ice cream.

Nutrition Facts : Calories 570, Carbohydrate 55 g, Cholesterol 200 mg, Fat 6 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 45 g, TransFat 1 1/2 g

MOLTEN CHOCOLATE-ESPRESSO CAKES



Molten Chocolate-Espresso Cakes image

These little cakes are our new go-to dessert, for so many reasons. They're fast and easy (though they don't look it), and they're great for company or just whenever you need a chocolate fix (pretty much every afternoon). Serve them plain, or topped with a bit of ganache and a sprinkling of pistachios or (our favorite) flaky sea salt.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 40m

Yield Makes 6

Number Of Ingredients 9

4 tablespoons unsalted butter, room temperature, plus more for tin
1/3 cup sugar, plus more for tin
8 ounces bittersweet chocolate, coarsely chopped
1/3 cup all-purpose flour
1 tablespoon instant espresso powder
1/4 teaspoon coarse salt
3 large eggs
1 teaspoon pure vanilla extract
Ganache glaze (optional)

Steps:

  • Preheat oven to 400 degrees. Brush 6 cups of a standard muffin tin with butter and dust with sugar; tap out excess. Melt chocolate in a heatproof bowl set over (not in) a pan of simmering water, stirring until smooth. Let cool.
  • In a bowl, whisk together flour, espresso powder, and salt. With a mixer on medium-high speed, beat butter with sugar until light and fluffy. Add eggs, one at a time, mixing until completely incorporated. Add flour mixture; beat until combined. Beat in vanilla and chocolate.
  • Spoon batter into prepared cups. Bake until cakes no longer jiggle when tin is shaken, 8 to 10 minutes. Let cool on a wire rack 10 minutes before turning out cakes. Spread ganache over tops and serve.

BITTERSWEET CHOCOLATE FALLEN SOUFFLé CAKES



Bittersweet Chocolate Fallen Soufflé Cakes image

Categories     Cake     Rum     Chocolate     Dairy     Dessert     Bake     Quick & Easy     Winter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 8

6 ounces fine-quality bittersweet (not unsweetened) chocolate, chopped, plus grated bittersweet chocolate for garnish
1 1/2 tablespoons unsalted butter
2 teaspoons instant espresso powder dissolved in 1 tablespoon hot water
2 tablespoons Kahlúa or dark rum
2 large egg yolks
3 large egg whites
3 tablespoons heavy cream
lightly sweetened whipped cream as an a accompaniment

Steps:

  • Preheat oven to 375°F. Butter two 1 1/4-cup ramekins and coat the inside of each ramekin with granulated sugar, knocking out the excess. In a small metal bowl set over a pan of barely simmering water melt 4 ounces of the chocolate and 1 tablespoon of the butter with the espresso mixture and 1 tablespoon of the Kahlúa or rum, whisk the mixture until it is smooth, and remove the bowl from the heat. Let the chocolate mixture cool for 5 minutes and whisk in the yolks, 1 at a time. In a bowl with an electric mixer beat the whites with a pinch of salt until they just hold stiff peaks, whisk about one fourth of them into the chocolate mixture to lighten it, and fold in the remaining whites gently but thoroughly. Divide the batter between the ramekins and bake the cakes in the middle of the oven for 17 to 20 minutes, or until they are puffed and a tester comes out almost clean. Let the cakes cool in the ramekins on a rack for 3 minutes.
  • While the cakes are baking, in another small bowl set over the pan of barely simmering water melt 2 ounces of the remaining chocolate with the remaining 1/2 tablespoon butter and the heavy cream and whisk the sauce until it is smooth. Remove the bowl from the heat and whisk in the remaining 1 tablespoon Kahlúa or rum.
  • Pour half the sauce onto each of 2 dessert plates, run a thin knife around the edge of each ramekin, and invert a cake onto each plate. Top the cakes with the whipped cream and garnish them with the grated chocolate.

CHOCOLATE VOLCANO CAKES WITH ESPRESSO ICE CREAM(ATK)



Chocolate Volcano Cakes With Espresso Ice Cream(ATK) image

Use a bittersweet bar chocolate in this recipe, not chips -- the chips include emulsifiers that will alter the cakes texture. The cake batter can be mixed and portioned into the ramekins, wrapped tightly with plastic wrap, and refrigerated up to 24 hours in advance. The cold cake batter should be baked straight from the refrigerator.

Provided by Coppercloud

Categories     Dessert

Time 31m

Yield 8 cakes, 8 serving(s)

Number Of Ingredients 11

2 pints coffee ice cream, softened
1 1/2 tablespoons finely ground espresso
10 tablespoons unsalted butter, cut into 1/2-inch pieces, plus more for buttering the ramekins
1 1/2 cups granulated sugar (10.5 ounces, plus more for dusting the ramekins)
8 ounces bittersweet chocolate, finely chopped
2 ounces unsweetened chocolate, finely chopped
2 tablespoons cornstarch
3 large eggs, at room temperature
4 large egg yolks, at room temperature
2 teaspoons Grand Marnier (or other orange-flavored liqueur)
confectioners' sugar, for dusting the cakes

Steps:

  • FOR THE ICE CREAM: Transfer the ice cream to a medium bowl and, using a rubber spatula, fold in the ground espresso until incorporated. Press a sheet of plastic wrap flush against the ice cream to prevent freezer burn and return it to the freezer. (The ice cream can be prepared up to 24 hours ahead.).
  • FOR THE CAKES: Lightly coat eight 4-ounce ramekins with butter. dust with sugar, tapping out any excess, and set aside.
  • Melt the bittersweet and unsweetened chocolates and 10 tablespoons butter in a medium bowl over a medium saucepan of simmering water, stirring occasionally, until the chocolate mixture is smooth. In a large bowl, whisk the 1 1/2 cups sugar and cornstarch together. Add the chocolate mixture and stir to combine. Add the eggs, egg yolks, and Grand Marnier and whisk until fully combined. Scoop 1/2 cup of the batter into each of the prepared ramekins. (The ramekins can be covered tightly with plastic wrap and refrigerated for up to 24 hours.).
  • Adjust an oven rack to the upper-middle position and heat the oven to 375 degrees. Place the filled ramekins on a rimmed baking sheet and bake until the tops of the cakes are set, have formed shiny crusts, and are beginning to crack, 16 to 20 minutes.
  • Transfer the ramekins to a wire rack and cool slightly, about 2 minutes. Run a paring knife around the edge of each cake. Using a towel to protect your hand from the hot ramekins, invert each cake onto a small plate, then immediately invert again right-side up onto 8 individual plates. Sift confectioners' sugar over each cake and the area of the plate where the ice cream will be placed. Remove the ice cream from the freezer and scoop a portion on top of the confectioners' sugar, next to the cake. Serve immediately.

Nutrition Facts : Calories 512.3, Fat 29.4, SaturatedFat 17.3, Cholesterol 222.6, Sodium 85.5, Carbohydrate 60.5, Fiber 2, Sugar 54.4, Protein 7.3

CHOCOLATE ESPRESSO FUDGE CAKE



Chocolate Espresso Fudge Cake image

A smooth glaze sheathes discs of devil's food cake and coffee-flavored ganache. The chocolate espresso fudge sauce echoes the coffee flavor in the ganache, and all is harmony on land and sea.

Provided by elly9812

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 23

1 3/4 cups cake flour (not self-rising)
1 1/2 cups granulated sugar
3/4 cup unsweetened alkalized cocoa powder
1 tablespoon baking powder
1 cup unsalted butter, at room temperature (2 sticks)
1 cup water, hot
3 large eggs, at room temperature
1 teaspoon espresso powder (such as Medaglia d'Oro)
3 tablespoons hot water
16 ounces bittersweet chocolate, finely chopped
2 cups heavy cream
12 ounces semisweet chocolate, finely chopped
1 1/2 cups heavy cream
2 tablespoons corn syrup
1/3 cup unsweetened alkalized cocoa powder
1 teaspoon espresso powder (such as Medaglia d'Oro)
1/3 cup granulated sugar
1/4 cup milk
1/4 cup light corn syrup
4 ounces semisweet chocolate, finely chopped
1 tablespoon unsalted butter
1 teaspoon vanilla extract
to taste candied violet (optional)

Steps:

  • Make the devil's food cake: Position a rack in the center of the oven and preheat to 350 degrees F.
  • Butter the bottom and sides o f a 17 1/2 by 11 1/2-inch jelly roll pan and line the bottom with baking parchment or waxed paper. Lightly dust the sides of the pan with flour and tap out the excess.
  • In the 4 1/2-quart bowl of a heavy-duty electric mixer, place the cake flour, sugar, cocoa powder, and baking powder. Using the paddle attachment, blend the dry ingredients on low speed, until combined.
  • Add the butter, one tablespoon at a time and continue to mix until the mixture resembles coarse meal.
  • At medium speed, beat in the water, scraping down the side of the bowl as necessary. Continue to beat the batter at medium speed for 2 minutes.
  • Beat in the eggs, one at a time, scralling down the sides of the bowl with a rubber spatula after each addition.
  • Scrape the batter into the prepared pan and, using an offset metal cake spatula, smooth it into an even layer.
  • Bake the cake for 18 to 22 minutes, until the cake springs back when gently touched in the center.
  • Run the tip of a knife around the edges of the pan. Invert the cake on to a wire rack. Carefully peel off the paper and cool the cake completely.
  • Make the chocolate espresso whipped garlache:
  • In a small cup, stir the espresso powder into the hot water until dissolved; set aside
  • Place the chocolate in a medium bowl: set aside.
  • In a small, heavy saucepan, combine the heavy cream and espresso mixture. Bring to a gentle boil.
  • Remove from heat and pour the mixture over the chocolate. Allow the mixt ure to stand for 1 minute to melt the chocolate. Gently whisk until smooth.
  • Cover the bowl and refrigerate the ganache for 2 hours, until chilled and slightly thickened.
  • Using a hand-held electric mixer, beat the ganache just until lightened in color, about 30 seconds. Do not overbeat the ganache or it will become grainy.
  • Assemble the cakes: Using eight 3-inch (2 inches in height) metal ring molds, cut out 8 rounds of the devil's food cake. Place the molds on a baking sheet and place a cake round in the bottom of each mold.
  • Fill a pastry bag fitted with a large plain tip with the whipped ganache. Pipe the ganache on top of each round, filling each mold to the top.
  • With a small, offset metal spatula, scrape the top of each mold to the level the ganache. Place the sheet of molds in the freezer for 2 hours.
  • Make the glaze: Place the chocolate in a medium bowl.
  • In a small saucepan, bring the cream and corn syrup to a gentle boil.
  • Pour the hot cream over the chocolate and let the mixture stand for 1 minute to melt the chocolate. Gently whisk until smooth.
  • Cover the surface of the glaze with plastic wrap and let it stand at room temperature until ready to glaze the cakes.
  • Make the chocolate espresso fudge sauce: In a medium saucepan, stir together the cocoa, espresso powder and sugar.
  • Slowly whisk in the milk and cream.
  • Stir in the corn syrup. Cook over medium heat, stirring constantly until the sugar is completely dissolved.
  • Raise the heat to medium-high and while continuing to stir, bring the mixture to a boil.
  • Remove the pan from the heat and add the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Whisk until smooth.
  • Stir in the butter and vanilla.
  • Unmold and glaze the cakes: Remove the molds from the freezer.
  • Gently heat the side of each mold using a portable hair dryer or a hot, damp towel. Carefully slide off each mold.
  • Place the cakes on a wire rack set over a baking sheet. Place the baking sheet in the freezer for 15 minutes.
  • Remove the plastic wrap from the glaze and gently whisk until smooth.
  • Remove the desserts from the freezer and pour the glaze over each cake to coat it completely.
  • Place a spoonful of chocolate espresso fudge sauce on a dessert plate. Place a cake on top of the sauce; garnish with a candied violet, if desired.
  • Repeat with the remaining cakes.

Nutrition Facts : Calories 1255.6, Fat 97.2, SaturatedFat 59.9, Cholesterol 278.3, Sodium 234.5, Carbohydrate 109.1, Fiber 13.6, Sugar 50.9, Protein 17.1

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BITTERSWEET CHOCOLATE CAKE | RECIPE | CHOCOLATE, CHOCOLATE CAKE ...
Nov 30, 2011 - Bittersweet Chocolate Cake (Williams Sonoma)- Ingredients: 3 Tbs. cake flour 1 Tbs. Dutch cocoa powder 2 tsp. instant espresso powder 5 oz. bittersweet chocolate, chopped into chunks 6 Tbs. (3/4 stick) unsalted butter, cut into small cubes, at room temperature 4 eggs, separated 1/2 cup superfine sugar 1 tsp. va…
From pinterest.com


10 BEST DARK CHOCOLATE ESPRESSO CAKE RECIPES | YUMMLY
2022-04-29 Dark Chocolate Espresso Cake Brownies {vegan friendly, refined sugar-free, dairy-free} The Kitchen McCabe. coconut milk, espresso, baking …
From yummly.com


RECIPES WITH BITTERSWEET CHOCOLATE - TASTE OF HOME
The oil in this flourless chocolate olive oil cake creates a rich and savory flavor. Top with ice cream, powdered sugar or anything sweet to balance out the deep chocolaty flavor. —Jenna Barnard, Top with ice cream, powdered sugar or anything sweet to balance out the deep chocolaty flavor.
From tasteofhome.com


BITTERSWEET CHOCOLATE CAKES WITH ESPRESSO CREAM RECIPE
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From friendseat.com


EASY CHOCOLATE ESPRESSO DEVIL'S FOOD SHEET CAKE RECIPE
2022-01-18 The cake layer is a rich espresso-scented chocolate cake that is topped with a homemade whipped ganache. The ganache melts in your mouth and only enhances the cocoa craziness of this dessert. While the chocolate-espresso cake layer requires a few ingredients, they are all worth it. For lightness and tartness, the batter uses buttermilk, which ...
From perfectbrew.com


CHOCOLATE ESPRESSO CAKES RECIPE -SUNSET MAGAZINE
Step 1. 1. Preheat oven to 350°. In a bowl with a mixer, beat sugar, buttermilk, coffee, oil, eggs, salt, and vanilla on medium speed until well blended. Step 2. 2. Whisk together flour, 1/2 cup cocoa powder, espresso powder, baking soda, and baking powder in a bowl to blend.
From sunset.com


RECIPE: BITTERSWEET CHOCOLATE FALLEN SOUFFLE CAKES (SERVES 2 ...
6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped 1 1/2 tablespoons unsalted butter 2 teaspoons instant espresso powder dissolved in 1 tablespoon hot water 2 tablespoons Kahlúa or dark rum 2 large egg yolks 3 large egg whites FOR SERVING: 3 tablespoons heavy cream Garnish: grated bittersweet chocolate
From recipelink.com


GUINNESS CUPCAKES WITH ESPRESSO CREAM FROSTING RECIPES
Beat in sour cream and eggs, one at a time, until batter is smooth. Divide batter among the lined muffin cups, filling each one 3/4 of the way. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 28 minutes.
From recipes.servegame.org


CHOCOLATE ESPRESSO CUPCAKES WITH GANACHE FROSTING - BRIGHT-EYED …
2022-02-11 Step one - Make the ganache: Place chocolate chips in a medium-large, microwave-safe mixing bowl. Pour the heavy cream (heated to a simmer) and hot coffee/espresso on top, and let the mixture sit for about 5 minutes. Then, stir until smooth - it will be thin! - and set aside to cool to room temperature.
From brighteyedbaker.com


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