192913 bomboloni chocolate espresso caramel sauces Recipes

active dry yeast (from a 1/4-oz package), warm whole milk (105-115of), all-purpose flour, plus more for dusting, egg, unsalted butter, softened, sugar, vanilla extract, ground cinnamon, salt, vegetable oil for frying, chocolate espresso , whisky caramel, and/or clementine sauces

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

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

white sugar, brown sugar, butter, softened, vanilla extract, eggs, all-purpose flour, unsweetened cocoa powder, baking soda, chopped pecans, chocolate covered caramel candies, white sugar, white chocolate chips

butter (4oz, room temperature ), sugar (caster or super fine), eggs (room temperature ), plain flour, self raising flour, milk, caramel sauce (see above)

chocolate ice cream base, cinnamon , or more if stronger flavor is desired, semisweet chocolate chips, white chocolate chips, caramel sauce

crushed crisp , sweet cookies (about 27 cookies), butter, melted, pam original no-stick cooking spray, philadelphia cream cheese, softened, domino granulated sugar, heavy cream, instant espresso, caramel sauce, divided, eggs

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.

a wide variety of seasonal fruits will work well in this dish ., store bought chocolate sauce, store bought caramel sauce, cayenne pepper, ground cinnamon, fresh lemon zest, sliced apples, sliced pears, sliced figs, sliced bananas, strawberries

sugar, water, heavy cream, shot espresso (about 2 tbsp), unsalted butter, room temperature

flour, sugar, unsweetened dutch-processed cocoa powder, salt, baking soda, egg, vegetable oil, buttermilk, hot coffee, butter, milk, sugar, semi-sweet chocolate chips, caramel sauce or 3/4 cup caramel topping, toasted peanuts

sugar plus additional for coating ramekins, fine-quality bittersweet chocolate (not unsweetened ), unsalted butter, heavy cream, egg yolks, egg whites, cream of tartar, creamy caramel sauce

challah, eggs, milk, half-and-half, banana, mashed, chocolate chips, maple syrup, vanilla extract, cinnamon, fresh nutmeg, caramel sauce (or see my other recipes for this)

unsalted butter, softened, plus more for greasing, light brown sugar, granulated sugar, egg, vanilla extract, all-purpose flour, baking soda, salt, semisweet chocolate chips, chopped dry roasted salted peanuts, marshmallows, two 3.5-oz bars milk chocolate with caramel filling, broken into pieces, such as ghirardelli milk chocolate and caramel bars

fresh sliced strawberries, sugar , or more if needed, orange liqueur (recommended : grand marnier), french style crepes (recommended : frieda s), chocolate hazelnut spread (recommended : nutella), topping (recommended: cool whip ), caramel sauce (recommended : smucker s), cocoa powder, for dusting (recommended : hershey s)

jarred caramel sauce, butter (1/2 stick), semisweet chocolate, unsweetened chocolate, eggs, separated, salt, water, sugar, divided, bourbon, cream of tartar

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