348253 banana chocolate espresso sauce egg Recipes

all-purpose flour, unsweetened cocoa powder, baking powder, espresso, salt, unsalted butter, softened, brown sugar, egg, vanilla extract, smooth peanut butter, strawberry jam, chopped maraschino cherries, chopped candied orange, chopped pistachios, chopped semisweet chocolate, smooth peanut butter, banana, diced, marshmallows, dulce de leche, chopped malted milk balls, chocolate malted powder, coarsely chopped semisweet chocolate, espresso powder, coarsely chopped fresh raspberries, pureed and strained blackberries, fudge sauce, crushed peppermint candies

eggs, all-purpose flour, cocoa powder, sugar, brown sugar, melted butter, cooled, mashed banana (1 medium banana), chocolate chips, unbaked pie shell

bananas, unsweetened applesauce, liquid egg whites, soy milk, sugar, whole wheat flour, soy flour, soy protein powder (1 1/2 scoops), baking powder, baking soda, salt, unsweetened cocoa, chocolate chips

bananas, light brown sugar, eggs, low fat spread, flour, baking powder, baking soda, salt, heaped tbsps cocoa, grated chocolate

butter or margarine, cut into chunks, bittersweet or semisweet chocolate, chopped, espresso, sugar, eggs, raspberries, rinsed, marionberries or blackberries, fresh mint sprigs, rinsed

ground pecans, chocolate wafers, butter, cream cheese, room temp, dark brown sugar, eggs, room temp, sour cream, vanilla, semisweet chocolate, espresso, heavy cream, sugar, semisweet chocolate

unsweetened chocolate, semisweet chocolate chips, butter, eggs, white sugar, ground espresso beans, all-purpose flour, baking powder, chopped walnuts

instant espresso powder, water, light corn syrup, vanilla extract, bittersweet (60% cacao) chocolate, finely chopped

water, whipping cream, sugar, instant espresso powder, best-quality bittersweet chocolate, chopped, butter , cut into pieces

dark chocolate (70%cocoa solids - this is very important), butter, espresso coffee, eggs, caster sugar, plain flour , sifted, chocolate-covered coffee beans, to decorate

canister (14.1 oz.) pepperidge farm chocolate fudge pirouettes, egg yolks, granulated sugar, prepared instant espresso or cup regular coffee, sweet marsala wine, mascarpone cheese (1/2 cup), heavy cream, vanilla extract, sugar, grated bittersweet chocolate

fine-quality bittersweet chocolate (not unsweetened), finely chopped, heavy cream, whole milk, instant-espresso powder, egg yolks, sugar, garnish: bittersweet chocolate curls (see cooks note, below)

lemon wedge, turbinado sugar (raw sugar), chopped bittersweet chocolate, espresso, cooled, best vodka, chilled, creme de cacao, lemon twist

sugar, water, water, whipping cream, ripe bananas, peeled, sliced, water, whipping cream, sugar, instant espresso powder, semisweet chocolate, chopped, unsalted butter , cut into pieces, baskets strawberries, hulled, halved

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.

egg yolk, sugar, milk, instant espresso powder , i m sure if you don tsp have the granules you could use instant coffee granules, egg yolk, water, gelatin powder, heavy cream, sugar, dutch-processed cocoa powder

unflavored gelatin, cold water, very strong espresso, ground cinnamon, vanilla extract, high-quality whole milk ricotta cheese, sugar, bittersweet chocolate, chopped into 1/4-inch chunks, heavy whipping cream , whipped to soft peaks and chilled, instant espresso powder, water, unsweetened cocoa, bittersweet chocolate, sugar, half-and-half, vanilla

fat-free milk, sugar, unsweetened cocoa, cornstarch, instant espresso, salt, egg, lightly beaten, semisweet chocolate baking bar, chopped, vanilla extract, garnishes: toasted sliced almonds , chocolate shavings