Espresso Glaze Recipes

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CHOCOLATE CAKE WITH ESPRESSO GLAZE



Chocolate Cake with Espresso Glaze image

Flourless chocolate cake is a crumbly and dense classic everyone loves. This version gets subtle coffee flavor from espresso powder used in the batter and in a rich, creamy dark-chocolate glaze served at the table.

Categories     dessert recipes     chocolate cake     espresso glaze     party recipes     chocolate desserts     flourless cake     flourless chocolate cake     martha stewart

Time 1h15m

Yield 8

Number Of Ingredients 14

3 tbsp. unsalted butter or nondairy margarine
6 oz. bittersweet chocolate
6 large eggs
1 c. granulated sugar (for cake)
3 tbsp. instant espresso powder (for cake)
1/4 tsp. coarse salt (for cake)
1 tbsp. vanilla extract (for cake)
3 oz. bittersweet chocolate
1 1/2 tbsp. unsalted butter or nondairy margarine (for glaze)
2 tsp. vanilla extract (for glaze)
heavy cream or plain soy milk
granulated sugar (for glaze)
1 tbsp. instant espresso powder (for glaze)
1/4 tsp. coarse salt (for glaze)

Steps:

  • Make the cake: Preheat oven to 350 degrees. Butter bottom of a 9-inch springform pan, and line with parchment cut to fit. Melt butter and chocolate in a heatproof bowl set over a pan of simmering water.
  • With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add espresso and salt, and beat for 1 minute. Add vanilla and chocolate mixture, and beat for 1 minute.
  • In a clean bowl and with a whisk attachment, beat egg whites until foamy. Slowly add remaining 1/2 cup sugar, beating until stiff peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
  • Bake until set, 40 to 45 minutes. Let cool completely in pan on a rack. Remove pan sides. Carefully lift cake with a spatula, and remove parchment.
  • Make the glaze: Place chocolate, butter, and vanilla in a bowl. Bring remaining ingredients to a boil, stirring, and pour over chocolate mixture. Whisk until smooth. Serve glaze warm with cake.

CHOCOLATE CAKE WITH ESPRESSO GLAZE



Chocolate Cake with Espresso Glaze image

Flourless chocolate cake is a crumbly and dense classic everyone loves. This version gets subtle coffee flavor from espresso powder used in the batter and in a rich, creamy dark-chocolate glaze served at the table.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 14

3 tablespoons unsalted butter or nondairy margarine, plus more for pan
6 ounces bittersweet chocolate, chopped
6 large eggs, separated, at room temperature
1 cup granulated sugar
3 tablespoons instant espresso powder
1/4 teaspoon coarse salt
1 tablespoon vanilla extract
3 ounces bittersweet chocolate, chopped
1 1/2 tablespoons unsalted butter or nondairy margarine
2 teaspoons vanilla extract
1/3 cup heavy cream or plain soy milk
1/3 cup granulated sugar
1 tablespoon instant espresso powder
1/4 teaspoon coarse salt

Steps:

  • Make the cake: Preheat oven to 350 degrees. Butter bottom of a 9-inch springform pan, and line with parchment cut to fit. Melt butter and chocolate in a heatproof bowl set over a pan of simmering water.
  • With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add espresso and salt, and beat for 1 minute. Add vanilla and chocolate mixture, and beat for 1 minute.
  • In a clean bowl and with a whisk attachment, beat egg whites until foamy. Slowly add remaining 1/2 cup sugar, beating until stiff peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
  • Bake until set, 40 to 45 minutes. Let cool completely in pan on a rack. Remove pan sides. Carefully lift cake with a spatula, and remove parchment.
  • Make the glaze: Place chocolate, butter, and vanilla in a bowl. Bring remaining ingredients to a boil, stirring, and pour over chocolate mixture. Whisk until smooth. Serve glaze warm with cake.

GLAZED CHOCOLATE ESPRESSO CAKE



Glazed Chocolate Espresso Cake image

This is a really great "just because" cake that's easy to make but still looks and tastes amazing enough for a special occasion. A beautifully moist chocolate cake is spiked with instant espresso powder and bathed in a coffee-flavored ganache. If you want to make the recipe even simpler, serve the glaze warm alongside wedges and let guests spoon it over their own slice.

Provided by Erin Jeanne McDowell

Categories     dessert

Time 2h5m

Yield one 9-inch cake

Number Of Ingredients 14

Nonstick spray
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 cup light-brown sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/2 cup cocoa powder
2 tablespoons instant espresso powder
3/4 teaspoon baking powder
3/4 teaspoon fine sea salt
1/2 cup buttermilk, at room temperature
6 ounces finely chopped semisweet chocolate
2 tablespoons instant espresso powder
3/4 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Coat a 9-inch springform pan with nonstick spray. Line the base and sides with parchment paper.
  • For the cake: Cream the butter and brown sugar together in the bowl of an electric stand mixer fitted with the paddle attachment until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, mixing until fully incorporated before adding the next and scraping the sides of the bowl after each addition. Mix in the vanilla.
  • Whisk the flour, cocoa powder, espresso powder, baking powder and salt in a medium bowl to combine. Add about half of the flour mixture to the mixer bowl and mix to combine. Scrape the bowl well, then add the buttermilk and mix on low speed to combine. Add the remaining flour mixture and mix on low speed to incorporate.
  • Scrape the batter into the prepared cake pan and spread into an even layer. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
  • Cool the cake for 10 minutes in the pan, then unlock and remove the sides of the pan and remove the parchment strips. Cool the cake completely on a cooling rack placed over a parchment-lined baking sheet.
  • For the glaze: Put the chocolate and espresso powder in a medium bowl. Heat the cream to a simmer in a small saucepan over medium heat, then pour the cream over the chocolate. Let sit for 30 seconds, then stir until the mixture is smooth. Transfer to a measuring cup with a pour spout.
  • Start by pouring glaze around the edges of the cake, then continue pouring and working towards the center of the cake until it is covered. Let the glaze set for 5 minutes, then gently transfer to a serving platter or cake stand (do not let the glaze set fully on the cooling rack). Once the glaze is set, the cake is ready to serve.

ESPRESSO GLAZE



Espresso Glaze image

Use this to make our Glazed Profiteroles.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 3/4 cup

Number Of Ingredients 3

1 1/2 cups sifted confectioners' sugar
3 tablespoons cold espresso or very strong brewed coffee
Pinch of salt

Steps:

  • Stir sugar, coffee, and salt in a medium bowl until smooth.

CREPE CAKE WITH ESPRESSO CHOCOLATE GLAZE



Crepe Cake With Espresso Chocolate Glaze image

Not a cake but a large stack of crepes, this dessert is delicious but not overly sweet. The crepes are mildly chocolate-flavored, but the majority of the flavor comes from the glaze.

Provided by Hannah Verrinder

Categories     Dessert

Time 2h

Yield 8 serving(s)

Number Of Ingredients 18

3 cups all-purpose flour
1 teaspoon baking powder
1/4 cup sugar
1/4 cup melted butter or 1/4 cup vegetable oil
1/3 cup cocoa powder
3/4 teaspoon salt
1/2 teaspoon vanilla
4 cups milk
4 eggs
3 ounces unsweetened baking chocolate
1/2 cup cocoa, sifted
1 1/4 cups sugar
1 cup hot water
3 teaspoons espresso powder
1 dash salt
1/2 cup butter
1/2 cup powdered sugar (approximate)
cooking spray

Steps:

  • Combine all crepe ingredients in a blender and blend until smooth.
  • Allow batter to rest in the refrigerator at least half an hour.
  • In a small bowl, dissolve espresso powder in water. (If you don't dissolve the espresso powder, the glaze will be grainy).
  • In a medium saucepan, melt chocolate over medium-low heat.
  • Add remaining ingredients and whisk thoroughly until smooth.
  • Heat until just boiling, then remove from heat and scrape glaze into a bowl. Refrigerate until batter has finished resting.
  • Bring an 8" non-stick pan to medium heat (allow about 3 minutes for heat-up time).
  • Spray pan with cooking spray. Pour in a few tablespoons of batter and quickly tilt the pan so that the batter covers the bottom of the pan in a very thin layer.
  • Cook crepe until edges barely start to peel away from pan.
  • Gently slide a long metal offset spatula under the crepe and flip it over.
  • Cook crepe just another minute and slide onto a plate.
  • Spread crepe with a thin layer of glaze.
  • Cook another crepe, stack on top of the first, and spread with a bit of butter.
  • Cook another crepe, add to the stack, and sprinkle with powdered sugar using a sifter or strainer.
  • Repeat this sequence until batter runs out, leaving top crepe bare.
  • Spread remaining glaze over top crepe and allow it to drip down the sides.
  • Slice with a sharp knife and serve. The cake will keep in the refrigerator for at least a day.

ESPRESSO BROWNIES WITH VANILLA ESPRESSO GLAZE



Espresso Brownies With Vanilla Espresso Glaze image

DELICIOUS! Courtesy of Chef Giada De Laurentis and Food Network's Everyday Italian (and my little girl, who loves watching cooking shows)

Provided by Budding Chef

Categories     Bar Cookie

Time 50m

Yield 36 bite-sized brownies

Number Of Ingredients 12

nonstick cooking spray
1/3 cup water (for brownies)
2 tablespoons water (for glaze)
1/3 cup canola oil
2 large eggs
2 tablespoons espresso powder (for brownies)
2 teaspoons espresso powder (for glaze)
1 (19 7/8 ounce) box brownie mix
3/4 cup semi-sweet chocolate chips
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperature

Steps:

  • Preheat oven to 350°F.
  • Spray a 9 x 13 baking pan with cooking spray.
  • Whisk 1/3 cup water, oil, eggs and 2 tablespoons espresso powder in a large bowl.
  • Add brownie mix and stir until well blended.
  • Stir in chocolate chips.
  • Pour batter into prepared baking pan.
  • Bake about 35 minutes (until a toothpick, poked in the center, comes out clean).
  • Cool completely.
  • Meanwhile, dissolve remaining 2 teaspoons espresso powder in the remaining 2 tablespoons water in a medium bowl. Whisk in vanilla extract and then add powdered sugar and butter and whisk until smooth.
  • Pour the glaze over the cool brownies and refrigerate until glaze is set.
  • Cut into bite-size pieces.

Nutrition Facts : Calories 133.5, Fat 6.1, SaturatedFat 1.5, Cholesterol 12.6, Sodium 54.6, Carbohydrate 20, Fiber 0.2, Sugar 6.8, Protein 1.2

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