12 mocha shortbread with Recipes

all purpose flour, cornstarch, unsweetened cocoa powder (preferably dutch-process), instant espresso powder or instant coffee powder, salt, unsalted butter, room temperature, powdered sugar, good-quality white chocolate (such as lindt or baker s), chopped, bittersweet (not unsweetened ) or semisweet chocolate, chopped

all-purpose flour, nestle toll house baking cocoa, french roast nescafe gourmet instant coffee, vanilla extract, butter, softened, granulated sugar, salt, granulated sugar

unsalted butter, softened, brown sugar, granulated sugar, pure vanilla extract, instant espresso granules, all purpose flour, cocoa powder, kosher salt, nutella , hazelnut spread optional to sandwich the cookies

all-purpose flour, powdered sugar, instant coffee granules, butter or margarine, softened, vanilla extract, semisweet chocolate morsels, divided, vanilla or coffee ice cream (optional)

butter or margarine, at room temperature, sugar, egg yolk, all-purpose flour, ground coffee, baking powder, salt, orange marmalade, semisweet chocolate, chopped , or 1 cup semisweet chocolate chips, whipping cream

confectioners (powdered or icing) sugar, dutch-processed cocoa powder, all-purpose flour, cornstarch, salt, unsalted butter, room temperature, pure vanilla extract, instant espresso powder, white chocolate, coarsely chopped, vegetable shortening

this is the most logical progression to make this cake., prepare all pans and equipment. 1) line the jelly roll pan. 2) have the 8 springform pan ready. 3)have the cake circle ready or cut 1 out of heavy cardboard and cover in foil., make coffee rum syrup . 1)give the syrup time to cool completely before adding rum and vanilla., make chocolate almond shortbread . 1) allow the shortbread to cool completely., make cocoa sponge cake . 1) cake cools quickly. 2) fresh cake is easier to roll., make ganache filling . 1)by the time this is cool enough to use, the cake should be cool., make coffee rum buttercream ., make glaze . 1) do not make the glaze until the second layer of buttercream has been added and cake is back in the refrigerator., cocoa sponge cake, eggs, sugar, canola oil, vanilla, cocoa powder, ganache filling, dark chocolate, chopped, heavy cream, vanilla, chocolate almond shortbread, sliced almonds, powdered sugar, all-purpose flour, cocoa powder, butter, chilled 1/2 cubes, salt, vanilla, almond extract, coffee rum syrup, water, sugar, instant coffee, dark rum, vanilla, coffee rum buttercream, dark rum, instant coffee powder, vanilla, light brown sugar, water, butter, softened, egg whites, glaze, dark chocolate, chopped, heavy cream, corn syrup, dark rum, vanilla

flour, white sugar, dark cocoa, espresso powder (may double if you want stronger coffee flavor) or 1 tsp instant coffee crystals, finely crushed (may double if you want stronger coffee flavor), butter, cold

butter, at room temperature, sugar, egg yolk, all-purpose flour, ground coffee, baking powder, salt, orange marmalade, semisweet chocolate, chopped, whipping cream

unsalted butter, softened, sugar, all-purpose flour, instant espresso powder, unsweetened cocoa powder, salt, ground cinnamon, fine-quality bittersweet chocolate (not unsweetened), chopped