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Espresso Icebox Cake

16 Jan

Make ahead for a super easy dessert.

 

3 cups cold heavy cream

1/2 cup plus 1 TBSP sugar

1 cup mascarpone cheese, room temperature

1 ( 9 oz) box chocolate wafer cookies

1 TBSP instant espresso powder

Beat 2 cups heavy cream and 6 TBSP sugar on medium speed just to soft peak stage; about 2 to 4 minutes. Reduce speed to low, add mascarpone and mix until combined. Spread 1-1/4 cups of mixture in the bottom of a 9-1/2 to 10 inch springform pan and cover with 14 cookies, slightly over lapping if necessary. Spread another 1-1/4 mascarpone mixture, followed by 14 cookies arranged in the same manner. Spread remaining mascarpone mixture on top. Smooth top, then cover with foil and freeze until firm; about 1 hour. Place in refrigerator for 8 hours. Pulse remaining cookies in a food processor until finely ground. Beat remaining cup of cream with espresso powder and remaining 3 TBSP sugar at medium speed just until soft peaks form; about 3 minutes. Remove foil and sides of pan. Frost cake. Sprinkle cookie crumbs around top edge of cake. Serve cold

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Mocha Lava Cakes

9 Jan

1 Cup plus 1 TBSP butter

8 ounces bittersweet chocolate chips

4 egg yolks

4 large eggs

2 cups powdered sugar

3/4 cups all-purpose flour

1 tsp instant espresso

Pinch of salt

 

Heat oven to 425

 

Grease 6 (6 oz) ramekins with 1 TBSP butter. Microwave 1 cup butter and chocolate in microwave safe bowl at High 2 minutes or until melted; whisk until smooth. Beat egg yolks and eggs together at medium speed foe 1 minute. Sift together sugar and next 3 ingredients. Gradually whisk sugar mixture into chocolate mixture until well blended. Divide batter evenly among ramekins. Place ramekins in a 15×10 inch jelly roll pan. Bake 16 minutes or until thermometer reaches 165. Remove from oven, and let stand 10 minutes. Loosen edges with a knife and invert onto serving plates. Serve with vanilla ice cream

 

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