252148 caramel chocolate espresso egg free Recipes

caramels, chocolate chips, butter, milk, chopped pecans, prepared cake , batter for 1 9 x 13 pan

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

flour, baking powder, baking soda, salt, sugar, butter, light corn syrup, espresso coffee (strong brewed coffee fine too), semi-sweet chocolate baking squares, eggs, vanilla

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

vegetable oil, dark chocolate, sugar, eggs, room temperature, vanilla, rice flour ( mix), rice flour ( mix), xanthan gum, salt, baking powder

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

chocolate wafer cookies (such as oreos), unsalted butter, melted and cooled, instant espresso powder, water, cream cheese, at room temperature, sugar, eggs, unsalted butter, melted and cooled, ground ground coffee, bittersweet chocolate or 6 oz semisweet chocolate, chopped, whipping cream

egg, flour, unsweetened cocoa, baking powder, salt, sugar, milk, butter, vanilla, cocoa , for kitchen towel not batter, bittersweet chocolate, chopped (optional), mascarpone cheese, room temperature, vanilla, whipping cream, powdered sugar, kahlua (optional), espresso coffee, brewed and room temperature, cocoa , sifted (optional), chocolate shavings (optional), chocolate-covered coffee beans (optional)

eggs, separated, baking cocoa, hazelnuts, toasted and skins removed, dark brown sugar, butter, softened, sugar, bittersweet chocolate, melted and cooled, instant espresso powder, almond extract, salt, bittersweet chocolate, chopped, heavy whipping cream, chopped almonds, toasted

chocolate cookie crumbs, sugar, butter, melted, cream cheese, at room temperature, sweetened condensed milk, heaping 3/4 cup chopped semisweet or bittersweet chocolate, or chocolate chips, melted, vanilla extract, egg, chocolate glaze, heavy cream, corn syrup, light or dark, salt, heaping cup chopped semisweet or bittersweet chocolate, or chocolate chips, caramel , from a block, or 8 to 10 unwrapped candies, heavy cream, toasted walnuts, find a pan that makes 12 individual (1 1/2 to 2 ) round or heart-shaped cakes; a pan that makes small muffins (not mini muffins) would work. there s no need to grease the pan. preheat the oven to 350of.

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.

dark chocolate, butter, eggs, caster sugar, vanilla extract, plain flour, instant espresso powder, tia maria or 4 tbsp other coffee liqueur, white chocolate, double cream, instant espresso powder, cocoa powder (for decoration)

whipping cream, whole espresso beans, sugar, vanilla beans or 1 1/2 tsp vanilla extract, semisweet chocolate, chopped, egg yolks, brown sugar , packed

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

rold gold classic twist pretzels, rolo caramel chocolate candies (unwrapped), pecan halves

apples coarsely chopped, golden raisins, cinnamon, honey, cottage cheese, sour cream, butter melted, vanilla, egg free flat noodles, cornstarch

semisweet chocolate or 5 oz bittersweet chocolate, chopped, unsweetened chocolate, chopped, unsalted butter, cut into quarters, cocoa powder, instant espresso, eggs, sugar, vanilla extract, salt, unbleached all-purpose flour