65705 chocolate pound coffee laurentiis Recipes

bakery lb cake, instant espresso granules, boiling water, kahlua or sweet marsala wine, divided, eggs, separated, sugar, divided, unflavored gelatin, cold water, whipping cream, divided, mascarpone cheese, double chocolate morsels, divided (we tested with ghirardelli), butter, garnishes: sweetened whipped cream , coarsely chopped chocolate-covered coffee beans

hot-roll mix, sugar, unsalted butter, softened, boiling water, dried sweet cherries, semisweet chocolate, finely chopped, unsweetened cocoa, all-purpose flour, light brown sugar, almond extract, egg, sugar, milk

butter, softened, sugar, eggs, sour cream, vanilla extract, king arthur unbleached all-purpose flour, baking powder, ground nutmeg, baking soda, chopped pecans, semisweet chocolate chips, sugar, brown sugar, ground cinnamon, ground nutmeg

butter, softened, sugar, egg, sour cream, vanilla extract, king arthur unbleached all-purpose flour, baking powder, baking soda, salt, semisweet chocolate chips, king arthur unbleached all-purpose flour, brown sugar, baking cocoa, cold butter, chopped pecans, sugar, milk

unsweetened baking chocolate, melted, flour, baking soda, baking powder, instant coffee, water, cold water, sugar, butter, softened, vanilla, eggs, unsweetened baking chocolate, butter, sugar, water, vanilla

flour, unsweetened cocoa powder (use mexican for authenticity!), ground cinnamon, baking powder, salt, unsalted butter, at room temp, light brown sugar, sugar, eggs, at room temp, whole milk, at room temp, strong coffee, at room temp, vanilla

instant coffee, boiling water, unsweetened cocoa powder, all-purpose flour, baking soda, baking powder, salt, butter, softened, granulated sugar, brown sugar , firmly packed, eggs, vanilla extract, sour cream, min semi-sweet chocolate chips

chocolate wafer cookies, crushed, unsalted butter, melted, coffee-flavored liqueur, instant espresso coffee powder, semisweet chocolate, chopped, unsalted butter, vanilla ice cream, softened, coffee-flavored liqueur, chocolate ice cream, softened, coffee-flavored liqueur, cream , beaten stiff

bakery lb cake, instant espresso granules, boiling water, kahlua or sweet marsala wine, divided, eggs, separated, sugar, divided, unflavored gelatin, cold water, whipping cream, divided, mascarpone cheese, double chocolate morsels, divided (we tested with ghirardelli), butter, garnishes: sweetened whipped cream , coarsely chopped chocolate-covered coffee beans

butter or margarine, softened, sugar, eggs, all-purpose flour, baking powder, baking soda, sour cream, vanilla extract, semisweet chocolate morsels, ground cinnamon

turbinado sugar, sweetened ground chocolate, ground cinnamon

semisweet chocolate morsels, cake mix, divided, sour cream, milk, eggs, streusel topping

butter, softened, sugar, divided, eggs, sour cream, vanilla extract, king arthur unbleached all-purpose flour, baking powder, baking soda, semisweet chocolate chips, ground cinnamon

unsweetened chocolate, flour, baking soda, baking powder, instant coffee, water, cold water, granulated sugar, butter softened, vanilla extract, eggs, glaze, unsweetened chocolate, powdered sugar, butter softened, vanilla extract, hot tap water

butter, softened, sugar, vanilla, eggs, instant coffee, water, buttermilk (see note for substitute ), all-purpose flour, unsweetened cocoa, salt, baking powder

shortening, butter, granulated sugar, eggs, vanilla, salt, baking powder, cocoa, flour, milk, black walnuts, glaze, powdered sugar, hot coffee, almond extract

custard powder, sugar, milk, whipping cream, vanilla essence, instant coffee, boiling water, coffee liqueur (tia maria or kahlua), sponge cakes, dark chocolate , coarsley grated, chocolate sprinkles or chocolate curls (to garnish)

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.