Using ingredient instant espresso
Biscotti Cioccolato
- 3 eggs
- 220 gr unsifted unbleached flour
- 200 gr granulated sugar
- 110 gr bittersweet
- 45 gr unsweetened cocoa powder
- 10 gr instant espresso
- 5 gr baking soda
- 4 gr vanilla extract
- 1 gr salt
- 1 gr almond extract
Chocoholics Cookies
- 8 pecan (halves)
- 8 walnut (halves)
- 4 eggs
- 1 1/2 instant espresso
- 700 gr semi-sweet chocolate
- 375 gr flour
- 300 gr sugar
- 130 gr unsweetened chocolate
- 80 gr margarine
- 50 gr butter (unsalted)
Chocolate
- 2 instant espresso
- 1 egg
- 200 gr sugar
- 180 ml milk
- 130 gr all purpose flour
- 55 gr butter
- 22 gr unsweetened cocoa powder
- 5 gr baking powder
- 2 gr vanilla
- 1 gr baking soda
Deep Chocolate Torte With Coffee Buttercream
- 16 eggs
- 3 instant espresso
- 3/4 apricot preserves
- 550 gr sugar
- 475 gr bittersweet chocolate
- 350 ml cream (heavy)
- 200 gr butter (unsalted)
- 16 ml water ganache (hot)
Espresso Macaroons
- 400 ml sweetened condensed milk
- 90 gr walnuts
- 60 gr unsweetened chocolate
- 34 gr flaked coconut
- 10 gr instant espresso
- 2 gr almond extract
- 1 gr salt
Espresso Nut Cookies
- 1 egg
- 250 gr flour
- 110 gr butter
- 110 gr packed brown sugar
- 100 gr granulated sugar
- 60 gr pecans (finely chopped)
- 16 gr instant espresso
- 16 ml water (hot)
- 5 gr baking powder
- 1 gr salt
Velvet Devil's Food Layer Cake W/coffee
- 2 eggs
- 1 water
- 1 egg yolk (beaten)
- 1 espresso
- 1/2 round baking pans with shortenin line bottoms with waxed (pan)
- 400 gr confectioners sugar
- 250 gr sugar
- 240 ml boiling water
- 160 gr all purpose flour
- 130 gr butter
White Chocolate
- 2 baking sheets by lining with aluminum foil
- 500 gr chocolate (white)
- 425 gr chocolate (white)
- 180 ml whipping cream
- 50 gr chocolate-covered coffee
- 34 gr kahlua
- 16 gr instant espresso
- 10 ml vegetable oil