#espressoinfused

[forkfulofflavor]

Coffee Crème Brûlée Ingredients: 2 cups (473ml) heavy cream 1/4 cup (50g) granulated sugar, plus an additional 1/4 cup for topping Pinch of Kosher salt 5 large egg yolks, room temperature 1 Tbsp instant espresso powder 1 Tbsp Kahlua (coffee liqueur) Hot water (for the water bath) Directions: Prepare the Ramekins: Preheat the oven to 300°F (150°C) and position the rack in the center. Place 4 ramekins in a 9×9 baking pan and set a large kettle of water to boil. Warm the Cream Mixture: In a medium saucepan over medium heat, combine the heavy cream, 1/4 cup sugar, and a pinch of Kosher salt. Cook, stirring occasionally, until the sugar fully dissolves. Incorporate the Egg Yolks: In a large mixing bowl, whisk the egg yolks. Gradually pour in the warm cream mixture, a little at a time, whisking constantly to temper the eggs without cooking them. Add Espresso Flavor: In a small bowl, dissolve the instant espresso powder in Kahlua. Stir this into the cream mixture, then strain the custard through a fine mesh sieve into a measuring cup or bowl with a spout. Bake the Custards: Pour the custard mixture evenly into the ramekins. Fill the baking dish with enough hot water to reach halfway up the sides of the ramekins. Carefully transfer to the oven and bake for 25-35 minutes (up to 40-45 minutes for deeper ramekins) until the custards are just set. The centers should have a slight jiggle when gently shaken. Chill: Remove the ramekins from the water bath and allow them to cool on a wire rack for about 4 hours. Cover with plastic wrap and refrigerate for a minimum of 2 hours, or up to 2 days. Caramelize the Sugar Topping: When ready to serve, sprinkle 1 tablespoon of sugar evenly over each custard, rotating to cover the surface. Using a kitchen torch, melt the sugar until it caramelizes and forms a golden-brown crust. Serve immediately. Prep Time: 10 minutes | Cooking Time: 35 minutes | Chill Time: 2 hours | Total Time: 2 hours 45 minutes Kcal: 310 kcal per serving | Servings: 4 servings Coffee Crème Brûlée is a luxurious dessert that combines the rich, smooth texture of traditional custard with bold espresso notes. The infusion of Kahlua and instant espresso powder brings out a deep, coffee aroma, balancing beautifully with the creaminess of the custard. The final touch is a caramelized sugar crust, creating a satisfying crack with every spoonful. Perfect for special occasions or a touch of everyday indulgence, this dessert will impress any coffee lover. Its unique flavors and elegant presentation make it an ideal choice for entertaining or a cozy night in. Serve with a touch of whipped cream or a dusting of cocoa for added elegance.

[vakiro]

Indulge in the perfect mix of cute mini spiced gingerbread houses and rich chocolate cake infused with espresso. People who like both coffee and gingerbread will love this dessert.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup buttermilk. 1/2 cup strong brewed espresso, cooled. For Mini Spiced Gingerbread Houses:. Gingerbread cookie dough store-bought or homemade. Royal icing for decorating.

Instructions: Preheat your oven to 350F 175C. Grease and flour two 8-inch round cake pans. In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In another large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Add the dry ingredients alternately with the buttermilk and brewed espresso, beginning and ending with the dry ingredients. Mix until just combined. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. While the cakes cool, prepare your mini spiced gingerbread houses using gingerbread cookie dough. You can use small house-shaped cookie cutters or create your own templates. Bake according to the dough's instructions and let them cool. Once the cakes and gingerbread houses are completely cooled, decorate the gingerbread houses with royal icing and let them set. Assemble the espresso chocolate cake by placing one layer on a serving plate, spreading a layer of icing on top, and then placing the second layer on top. Ice the top and sides of the cake as desired. Decorate the top of the cake with the mini spiced gingerbread houses. Slice, serve, and enjoy your Espresso Chocolate Cake with Mini Spiced Gingerbread Houses!

Prep Time: 30 minutes

Cook Time: 30 minutes

Island Stone Pub

[nayahelps]

This delicious Chocolate Espresso Crepe Cake is a great way to savor the rich flavors of chocolate and espresso. This delicious dessert is ideal for any occasion because it consists of layers of delicate chocolate crepes stacked with chocolate chips and whipped cream infused with espresso.

Ingredients: 2 cups all-purpose flour. 1/2 cup cocoa powder. 1/4 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 4 large eggs. 2 cups whole milk. 1/2 cup brewed espresso, cooled. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 2 cups heavy cream. 1/4 cup powdered sugar. 1 teaspoon instant espresso powder. 1 cup semisweet chocolate chips.

Instructions: In a mixing bowl, whisk together the flour, 1/2 cup cocoa powder, and granulated sugar. In another bowl, whisk the eggs, then add in the whole milk, brewed espresso, melted butter, vanilla extract, and salt. Mix until smooth. Combine the wet and dry ingredients, stirring until the batter is smooth and free of lumps. Heat a non-stick skillet over medium heat. Lightly grease it with butter or cooking spray. Pour a small amount of batter into the skillet, swirling it to create a thin crepe. Cook for 1-2 minutes per side or until set. Repeat with the remaining batter, stacking the crepes on a plate as you go. In a separate mixing bowl, whip the heavy cream, powdered sugar, and instant espresso powder until stiff peaks form. Place one crepe on a serving plate, spread a layer of whipped cream over it, and sprinkle with some chocolate chips. Repeat, stacking crepes, whipped cream, and chocolate chips until all crepes are used. Chill the cake in the refrigerator for at least 2 hours to allow flavors to meld. Before serving, dust the top with cocoa powder or additional chocolate chips for decoration. Enjoy your Chocolate Espresso Crepe Cake!

Sonia Hobbs