85849 dark chocolate espresso shortbread cookies Recipes

butter, dark brown sugar, sugar, egg, vanilla, all-purpose flour, cinnamon, baking soda, salt, oatmeal, uncooked, dried cherries, dark chocolate chips

crushed dark chocolate -and-almond shortbread cookies (about 18 cookies; we tested with keebler dark chocolate and almond shortbread sandies), melted butter, semisweet chocolate baking bars, chopped, whipping cream, cream cheese, softened, sweetened condensed milk, vanilla extract, eggs, ganache topping, garnish: fresh raspberries or white chocolate snowflake

all-purpose flour, cornstarch, unsweetened cocoa, instant espresso powder or instant coffee powder (we tested with cafe bustello), salt, unsalted butter, softened, powdered sugar, white chocolate baking bar (we tested with ghirardelli), unsweetened chocolate baking bars

shortbread 1, plain flour, salt, caster sugar, unsalted butter (vegan margarine), shortbread two, plain flour, cocoa powder, salt, caster sugar, unsalted butter (vegan margarine), a good quality dark chocolate (chopped )

dark chocolate, espresso (not sweetened , just plain espresso), heavy whipping cream, fresh raspberry

dark chocolate, chopped, very strong coffee, butter, diced, eggs, separated, golden caster sugar, baking powder, cocoa powder, plain flour

dark chocolate, broken into squares, butter, chopped, light brown sugar, superfine sugar, vanilla extract, egg, beaten, whole pecans, all-purpose flour, bicarbonate of soda

dark chocolate, chopped, butter, all-purpose flour, brown sugar, baking powder, salt, eggs, buttermilk, vanilla extract, dark semisweet chocolate chunks or 1 cup semisweet chocolate chunk

dark chocolate, butter, golden syrup, dark rum (optional), biscuits (i use rich tea or digestive), toasted rice cereal, chopped walnuts or 1 3/4 oz pecans, chopped glace cherries, white chocolate (optional)

dark chocolate, chopped, milk, cocoa powder, butter, chopped, caster sugar, eggs, self raising flour, dark chocolate, chopped, thickened cream, hazelnut-flavored liqueur

all-purpose flour, cornstarch, unsweetened cocoa, instant espresso powder or 1 tsp instant coffee powder, salt, unsalted butter, softened, powdered sugar, white chocolate baking bar, unsweetened chocolate , baking bars

nonstick oil spray, dried cherries, sugar, shortbread cookies, softened butter, granulated sugar, all-purpose flour, extra-brute cocoa powder, baking soda, baking powder, salt, buttermilk , shaken, heart healthy olive oil blend , such as smart balance, natural cherry extract, madagascar vanilla extract, eggs, at room temperature, espresso (2 tsp powder mixed into 1 cup cold water), amarena cherries in syrup, milk chocolate, salted butter, chilled, sour cream, vanilla extract, sugar, dark chocolate for candy making, edible ink, gold dust, assorted metallic chocolate pearls

all-purpose flour, cornstarch, unsweetened cocoa, instant espresso powder or instant coffee powder (we tested with cafe bustello), salt, unsalted butter, softened, powdered sugar, white chocolate baking bar (we tested with ghirardelli), unsweetened chocolate baking bars

unbleached all-purpose flour, baking soda, salt, non-hydrogenated margarine, unbleached cane sugar, honey, lemon , juice and zest of, egg, real vanilla, heavy cream, dark chocolate chips, non-stick reynolds wrap foil

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)

dark chocolate, caster sugar, unsalted butter, all-purpose flour, chopped peppadew pepper, cream, milk chocolate, instant coffee granules

chocolate cookies, finely crushed, butter, softened, sugar, dark chocolate , 80 g (70% cocoa if possible), cream cheese, softened (about 500 g), eggs, room temp, sugar, instant coffee (decaf works fine), powdered sugar, dark chocolate