Espresso Mud Cakes Chocolate Syrup Ice Cream Recipes

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ESPRESSO MUD CAKES, CHOCOLATE SYRUP & ICE CREAM



Espresso mud cakes, chocolate syrup & ice cream image

To finish your meal try this take on coffee and dessert, and if you have any coffee liqueur in the back of the drinks cabinet, put a splash in the syrup

Provided by Jane Hornby

Categories     Dessert, Treat

Time 25m

Number Of Ingredients 10

50g unsalted butter , softened, plus extra for the tin
2 tsp espresso powder , dissolved in 2 tsp hot water, plus extra for the tin
100g chocolate (70% cocoa solids), broken into squares
45g Bournville bar , broken into squares
50g golden caster sugar , plus 1 tbsp
1 large egg , separated
seeds from ½ a vanilla pod , or 1/2 tsp vanilla extract
4 tbsp plain flour , sifted
4 tbsp golden syrup
coffee or vanilla ice cream, to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. Butter four wells of a muffin tin, and sprinkle some espresso powder into each.
  • In a pan, gently melt half of each of the chocolates with the butter until smooth. Stir in 50g sugar, then take off the heat and cool for a few mins. Stir in the coffee, egg yolk, vanilla and flour until even.
  • Beat the egg whites with electric beaters or a balloon whisk until foamy and thickened. Add 1 tbsp sugar and whisk until it forms shiny soft peaks. Take care not to overwhisk - softer is better if you're not sure.
  • Stir about 1/3 of the egg whites into the chocolate batter to loosen, then carefully fold in the rest of the whites using a large metal spoon or a spatula.
  • Spoon into the prepared tin, then bake for 10-12 mins or until the cakes are just starting to dome in the middle. Cool the cakes in the tin for 15 mins. In a small pan, melt the remaining chocolates and golden syrup together with 3 tbsp hot water, and whisk until silky smooth. Turn out the cakes and serve warm in a puddle of the syrup and topped with ice cream.

Nutrition Facts : Calories 525 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 45 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium

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.

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

CHOCOLATE-ESPRESSO LAVA CAKES WITH ESPRESSO WHIPPED CREAM



Chocolate-Espresso Lava Cakes With Espresso Whipped Cream image

A friend served these at a dinner party a few years back and I HAD to have the recipe. Given my friend, I'm assuming the recipe came from Bon Appetit at some point.

Provided by helowy

Categories     Dessert

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup flour
3/4 cup unsweetened cocoa powder
6 teaspoons instant espresso powder
1/2 tablespoon baking powder
1 cup salted butter, melted
1 cup sugar
1 cup golden brown sugar, packed
4 large eggs
1/2 tablespoon vanilla extract
1/4 teaspoon almond extract
3/4 cup semi-sweet chocolate chips
1 cup chilled whipping cream
3 tablespoons powdered sugar

Steps:

  • Sift flour, cocoa, 5 teaspoons espresso powder and baking powder into a medium bowl.
  • Put butter in a large bowl. Add white and brown sugar and whisk to blend well. Whisk in eggs one at a time. Whisk in vanilla and almond extracts.
  • Whisk in dry ingredients.
  • Divide batter among six 1 cup ramekins. Top each with 2 tablespoons chocolate chips. Gently press chips into batter.
  • Cover and refrigerate for several hours.
  • Whip cream, powdered sugar and remaining espresso powder together into whipped cream.
  • Preheat oven to 350F, rack in center position. Remove ramekins from refrigerator and let stand at room temperature for 5 minutes. Bake uncovered for about 30 minutes, or until cakes are puffed and crusty but a toothpick inserted into the center comes out with a thick batter attached.
  • Cool cakes for five minutes and serve hot, topped with the whipped cream.

ESPRESSO CREAM CAKE



Espresso Cream Cake image

"After a satisfying meal, I like to go with something light for dessert. This recipe combines two of our favorite flavors, coffee and chocolate, in a scrumptious cream that's served alongside a slice of angel food cake. Yum." -Nicole Clayton, Prescott, Arizona

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 8

2 tablespoons instant espresso powder
2 tablespoons hot water
1 carton (8 ounces) Mascarpone cheese
1 cup heavy whipping cream
1/3 cup confectioners' sugar
1 prepared angel food cake (8 to 10 ounces)
1/2 cup coffee liqueur
2 teaspoons baking cocoa

Steps:

  • In a large bowl, dissolve espresso powder in water; cool. Stir in cheese., In a small bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until soft peaks form. Stir 1/2 cup cream into cheese mixture; fold in remaining cream., Serve mascarpone cream with cake. Drizzle each serving with liqueur and dust with cocoa.

Nutrition Facts : Calories 378 calories, Fat 24g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 241mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.

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

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