BITTERSWEET CHOCOLATE CAKES WITH ESPRESSO CREAM
Categories Cake Coffee Milk/Cream Chocolate Dessert Bake Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 individual cakes
Number Of Ingredients 15
Steps:
- Make cakes:
- Preheat oven to 375°F and generously butter muffin cups.
- Melt chocolate and butter in a metal bowl set over a pan of barely simmering water, stirring until smooth. Remove bowl from heat and add brown sugar and vanilla, whisking until smooth. Add flour and salt, whisking until just combined, then add eggs 1 at a time, whisking after each addition.
- Divide batter among muffin cups and bake in middle of oven until a tester comes out with crumbs adhering, 12 to 15 minutes. Invert cakes onto a rack and cool 5 minutes.
- Make espresso cream while cakes cool:
- Beat cream with espresso powder and sugar in a bowl with an electric mixer until it just holds stiff peaks.
- Serve 6 cakes topped with cream.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
R Netra
[email protected]This cake is a bit too sweet for my taste. I'm going to try it again with less sugar.
Sharky Seven
[email protected]This cake is so moist and delicious! The espresso cream is the perfect finishing touch. I highly recommend this recipe.
christine ndinda wanyonyi
[email protected]I'm not a big baker, but I was able to follow this recipe without any problems. The cake turned out great and it was a hit with my friends. I'll definitely be making this cake again.
Sawaira Noor
[email protected]This cake is a little time-consuming to make, but it's worth the effort. The espresso cream is especially delicious and pairs perfectly with the bittersweet chocolate. I highly recommend this recipe for special occasions.
Sifty Sticks
[email protected]I love the versatility of this recipe. I can use different types of chocolate and nuts, and I can even make it gluten-free by using almond flour. It's a great go-to recipe for any occasion.
Bismarck Boadu
[email protected]This cake is so easy to make and it always turns out perfect! I've made it for birthdays, potlucks, and just because. It's always a crowd-pleaser.
Najam Yousaf
[email protected]I followed the recipe to the letter, but my cake didn't turn out as moist as I expected. I'm not sure what went wrong, but I'm still giving the recipe 4 stars because the flavor was great.
USMAN SURAJO
[email protected]The espresso cream was a bit too strong for my taste, but that's just personal preference. I still enjoyed the cake, and I think it would be perfect for people who love coffee-flavored desserts.
Md. Munir Uddin
[email protected]I was a bit skeptical about the bittersweet chocolate, but it turned out to be the star of the show! It balanced the sweetness of the cake perfectly and gave it a complex, sophisticated flavor. I highly recommend using bittersweet chocolate for this
Meer Shahabudin haslo
[email protected]This cake was a total hit! The espresso cream was the perfect touch, adding a delicious richness and depth of flavor. My family and friends raved about it, and I've already gotten multiple requests for the recipe.