Pattys Cake With Espresso Caramel Sauce Recipes

PATTY'S CAKE WITH ESPRESSO-CARAMEL SAUCE

Steps:

• Grease and flour 2 81/2 by 41/2 inch loaf pans.
• Put the chocolate, butter and coffee in a large heavy saucepan.
• Place over low heat, stirring constantly until chocolate is melted, then stir vigorously until mixture is smooth and blended.
• Set aside to cool for 10 mins, then beat in the bourbon eggs and vanilla.
• Sift dry ingredients and beat into the chocolate mixture until well blended.
• Divide batter between pans and bake in a 275* oven for 50 mins, until a wooden skewer comes out clean.
• Cool in pans for 15 mins, then turn out onto racks to cool completely. Serve with whipped cream, creme fraiche or Expresso Caramel Sauce.
• "Espresso caramel sauce.".
• Whisk the sugar into water and pour into heavy bottom saucepan.
• Stir over med heat until sugar is dissolved, increase heat and bring to a boil. Do not stir, but wash down sides of pan frequently with a brush dipped in water.
• Meanwhile heat the cream to a simmer in another pan.
• When sugar begins to caramelize, lift pan carefully and swirl mixture to even caramelization.
• Boil until syrup is a beautiful brown color, about 3-4 mins.Remove from heat and set pan in sink.
• Slowly pour cream into the syrup , whisking to combine. Be Careful as it may splatter.!
• Stir in espresso and stir until smooth.
• If mixture starts to harden, return to low heat and whisk until dissolved.

STRACCIATELLA TORTONI CAKE WITH ESPRESSO FUDGE SAUCE

Steps:

• Make crust:
• Butter a 9- by 5-inch loaf pan and line bottom and short sides with a strip of parchment paper, leaving 4 inches of overhang on each end.
• Stir together ground cookies, ground almonds, and butter, then firmly press over bottom of pan. Freeze until firm, about 30 minutes.
• Make tortoni filling:
• Beat egg whites with sugar, cream of tartar, and 1/8 tsp salt in a large metal bowl set over a large saucepan of simmering water using a handheld mixer at medium-high speed until whites hold soft peaks and an instant-read thermometer registers 170°F, about 7 minutes.
• Remove bowl from pan and continue to beat meringue until it just holds stiff peaks, about 2 minutes.
• Beat cream with Amaretto in another bowl at medium speed using cleaned beaters until it just holds stiff peaks. Fold in half of meringue gently but thoroughly. Fold in remaining meringue along with chocolate. Spoon over crust, smoothing top with offset spatula. Sprinkle with almonds. Freeze, uncovered, until firm, about 3 hours.
• Make sauce:
• Bring cream, corn syrup, brown sugar, espresso powder, cocoa, 1/8 tsp salt, and half of chopped chocolate to a boil in a small heavy saucepan over medium heat, stirring until chocolate is melted. Reduce heat and cook at a slow boil, stirring occasionally, 5 minutes. Remove from heat. Stir in vanilla and remaining chocolate until smooth. Cool to warm.
• To serve:
• Dip bottom of loaf pan in 1 inch warm water in a roasting pan 10 seconds, then lift tortoni out of pan using parchment paper. Transfer to a platter. Peel paper from tortoni.
• Let stand 5 minutes to soften slightly. Cut into 6 triangular wedges. Thin sauce with additional cream if necessary and serve with tortoni.

VANILLA CARAMEL ESPRESSO FRAPPE CAKE

Steps:

• Dissolve espresso powder in a bowl with 2 tablespoons hot water.
• Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans.
• Beat white sugar, 1/2 cup butter, and brown sugar together in a bowl using an electric mixer until light and fluffy, about 3 minutes. Add eggs 1 at a time, blending well after each. Reduce mixer speed to low. Beginning and ending with flour, alternate adding flour and buttermilk in 5 rounds. Blend 2 teaspoons dissolved espresso into the batter.
• Dissolve baking soda in the vinegar in a bowl; add to the batter. Mix until incorporated. Divide the batter equally between the prepared pans.
• Bake in the preheated oven until golden brown, 32 to 35 minutes. Cool in the pans on a wire rack for at least 20 minutes before removing from pans and cooling completely, about 40 minutes more.
• Place 1 1/2 plus 2 tablespoons butter in the bowl of an stand mixer with a whisk attachment. Whip on medium-high speed until smooth. Add confectioners' sugar and mix on medium-low until combined. Add salt, whipping on medium-high until smooth. Mix in heavy cream and vanilla extract on low until incorporated. Whip on high until frosting is light and fluffy, scraping down the bowl as needed.
• Divide frosting into 5 equal portions. Leave 2/5 (2 portions) plain. Add remaining 2 teaspoons espresso mixture to another 2/5 (2 portions); stir until well blended. Add 2 tablespoons of caramel topping to the remaining 1/5 (1 portion); stir until well blended.
• Level both cakes and place 1 on a platter. Spread 3 tablespoons of the remaining caramel sauce over it and top with a layer of espresso frosting. Place other cake on top. Spread a thin layer of vanilla frosting on the cake to seal in any crumbs; chill for 30 minutes.
• Frost cake again with a thin layer of espresso frosting. Pipe vanilla frosting around the top edge. Fill the center with caramel frosting. Drizzle generously with the remaining caramel sauce.