GLUTEN-FREE CHOCOLATE ESPRESSO CAKE
Gluten free chocolate cake mix marries with coffee for an indulgent and delightful dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease bottom only of (8- or 9-inch) round pan.
- Beat cake mix, 1 cup coffee, the butter and eggs in large bowl on low speed of electric mixer 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run knife around inside edges of pan; remove from pan to wire rack. Cool completely.
- In small bowl, stir together frosting and 2 tablespoons coffee; set aside. In large bowl, beat whipping cream to stiff peaks. Beat frosting mixture into whipping cream until stiff enough to spread.
- Cut cooled cake in half horizontally. Place bottom layer, cut side up on serving plate; spread one third of the whipped cream mixture over cake; top with remaining cake half, cut side down. Spread remaining whipped cream mixture over top and side of cake. Arrange espresso beans over cake. Refrigerate at least 1 hour before serving. Refrigerate any remaining cake.
Nutrition Facts : Calories 390, Carbohydrate 46 g, Cholesterol 115 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 28 g, TransFat 1 1/2 g
CHOCOLATE-ESPRESSO SNOWCAPS
These cookies look like little snow-covered mountains. Roll each ball in confectioners' sugar twice to make sure it's thoroughly coated and no dark dough is visible.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h45m
Yield Makes 18
Number Of Ingredients 11
Steps:
- In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
- Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.
- Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.
CHOCOLATE-ESPRESSO SNOWCAPS
These add a delicious grown-up twist to the a traditional cookie-tray favorite. I know I am guaranteed to smile when I make it each year thinking of a "baking day" full of laughter and conversation with 'Zaar chef KerrBear. From Everyday Food's December 2003 issue.***ADOPTED***
Provided by mydesigirl
Categories Dessert
Time 2h30m
Yield 18-24 cookies
Number Of Ingredients 11
Steps:
- In a medium bowl, sift the flour, espresso, cocoa, baking powder and salt.
- Don't skip the sifting process.
- If you are using instant coffee, be sure to press the coffee pieces through the sieve so they become smaller grains that are totally incorporated into the cookies.
- With an electric mixer, cream butter and brown sugar until fluffy.
- Beat in egg until combined; mix in cooled chocolate.
- With mixer on low, add flour a little at a time.
- Then beat in milk until just combined.
- The dough will be very wet-- flatten it into a disk and wrap it in plastic wrap, then freeze until firm.
- That takes about 45 minutes, but you can freeze it longer if you want to make the cookies the next day.
- Preheat oven to 350 degrees farenheit.
- Line two baking sheets with parchment or foil.
- Shape dough into one-inch balls.
- The dough is still messy, so it helps to roll very fast, and sprinkle a little powdered sugar on your hands between cookies.
- Pour powdered sugar (about 1/2 cup) into a medium bowl.
- Working with a few cookies at a time, roll the balls in sugar two times.
- Make sure they are completely coated and no dark dough is visible.
- Place on baking sheets 2 inches apart, and bake until cookies have spread and coating is cracked, about 12 minutes.
- Cookies will still be soft to the touch, but do not overbake.
- Cool cookies on a wire rack.
Nutrition Facts : Calories 74.2, Fat 3, SaturatedFat 1.8, Cholesterol 17.2, Sodium 43.7, Carbohydrate 11.6, Fiber 0.5, Sugar 8, Protein 1
GLUTEN FREE CHOCOLATE ESPRESSO SNOWCAPS
I saw a lovely wheat containing version of this recipe and wanted to reproduce them. That recipe was a little complicated to convert, so instead I changed Recipe #174115 with excellent results!
Provided by zepharum
Categories Drop Cookies
Time 1h20m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- In a small bowl, combine melted chocolate and instant coffee. Stir until coffee is dissolved.
- In medium bowl, cream butter, sugar, chocolate-sugar mixture and the eggs.
- In large bowl combine dry ingredients. Stir into butter mixture.
- Refrigerate for several hours.
- Preheat oven to 350 degrees.
- Scoop out dough, and shape into 1/2 inch balls.
- Roll into icing sugar. Set aside and roll in icing sugar again. (Be sure to do it twice or all the sugar will just melt into the cookie when you bake them).
- Arrange at least 3 inches apart on a baking sheet. (They spread while baking.).
- Bake for 10 minutes. Cool on wire racks.
Nutrition Facts : Calories 138.1, Fat 6.5, SaturatedFat 1.3, Cholesterol 9.2, Sodium 177.6, Carbohydrate 18.9, Fiber 0.5, Sugar 9.4, Protein 1.2
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