Chocolate Espresso Lava Cakes With Espresso Whipped Cream Food

CHOCOLATE ESPRESSO LAVA CAKE

Steps:

• Prepare cake mix batter according to package directions, adding espresso powder before mixing. Transfer to a greased 4-qt. slow cooker., In a small bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Pour over batter. Cook, covered, on low 3 to 3-1/2 hours or until a toothpick inserted in cake portion comes out with moist crumbs., Sprinkle top with chocolate chips and baking chips. Turn off slow cooker; remove insert. Let stand, uncovered, until chips are softened, 15-30 minutes. Serve warm.

CHOCOLATE-ESPRESSO LAVA CAKES WITH ESPRESSO WHIPPED CREAM

Steps:

• Sift flour, cocoa, 5 teaspoons espresso powder and baking powder into a medium bowl.
• Put butter in a large bowl. Add white and brown sugar and whisk to blend well. Whisk in eggs one at a time. Whisk in vanilla and almond extracts.
• Whisk in dry ingredients.
• Divide batter among six 1 cup ramekins. Top each with 2 tablespoons chocolate chips. Gently press chips into batter.
• Cover and refrigerate for several hours.
• Whip cream, powdered sugar and remaining espresso powder together into whipped cream.
• Preheat oven to 350F, rack in center position. Remove ramekins from refrigerator and let stand at room temperature for 5 minutes. Bake uncovered for about 30 minutes, or until cakes are puffed and crusty but a toothpick inserted into the center comes out with a thick batter attached.
• Cool cakes for five minutes and serve hot, topped with the whipped cream.

FLOURLESS CHOCOLATE CAKE WITH ESPRESSO WHIPPED CREAM

Steps:

• Preheat oven to 300°F. Spray a 9-inch round springform pan with non-stick cooking spray and line with parchment paper.
• In a small saucepan over low heat, melt the butter and chopped chocolate, whisking until completely melted and smooth. Remove from heat and transfer to a large bowl. Set aside to cool.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat egg whites on medium speed just until foamy, about 30 seconds.
• While continuing to beat on medium-high speed, slowly add in the sugar. Eggs will begin to become glossy and bright white.
• Continue to beat on medium-high until stiff peaks form on the end of the whisk. The meringue should be stiff and not drip off of the whisk attachment. This took me about 5-7 minutes of mixing.
• Add the egg yolks and vanilla to the slightly cooled chocolate mixture and whisk together until smooth.
• Sift the dutch processed cocoa powder and espresso powder into the chocolate and egg mixture. Add the salt and whisk until combined.
• Add ⅓ of the egg whites to the chocolate mixture and gently fold using a large spatula. Continue to add the egg white meringue to the chocolate mixture and gently fold until no streaks remain. Be sure not to over mix because you will lose the airy texture of the egg whites and will have a flat cake!
• Pour mixture into the prepared pan, smoothing top with an offset spatula.
• Bake in on the center rack for 30-40 minutes, depending on how powerful your oven is. Watch closely and remove the cake when it is set on the edges and in the middle. You will not want the cake to be jiggly in the middle. Do not overbake or the cake will be dry!
• Remove from oven and cool on a wire rack for 30 minutes to 1 hour.
• Remove the springform pan and continue to cool on a wire rack until room temperature. Sometimes I like to stick the cake in the fridge before topping with whipped cream and slicing because it helps the cake stay together better when cutting it!
• Top with Espresso Whipped Cream (instructions below).
• Using a whisk, mix together the espresso powder and warm water. Set aside to cool for a few minutes.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a medium bowl with a hand mixer, whip the heavy cream, sugar, cocoa powder, and espresso mixture on medium-high speed until medium peaks form, about 3-4 minutes.
• Spread onto your cooled cake and slice and serve!

FLOURLESS CHOCOLATE ESPRESSO CAKE

Steps:

• Heat oven to 350 degrees F.
• Wrap outside of 9-inch springform pan with aluminum foil. Line bottom of pan with parchment paper. Butter parchment paper and sides of pan.
• Combine 1 tablespoon instant espresso powder and 1 tablespoon hot water in bowl; set aside.
• Place butter and chocolate in 2-quart nonstick saucepan. Cook over medium heat, stirring occasionally, until melted. Remove from heat; stir in espresso mixture. Add sugar; beat with whisk until combined. Add 1 egg at a time, whisking after each addition. Whisk in cocoa until well mixed.
• Pour cake into prepared pan. Place springform pan into center of large roasting pan. Place roasting pan in oven. Fill space around springform pan slowly with hot water, to about 1 inch up sides of pan. Bake 40-45 minutes or until center of cake is set.
• Remove springform pan from roasting pan. Place onto cooling rack; remove foil. Cool completely.
• Combine 1 teaspoon instant espresso powder and 1 teaspoon hot water in bowl; set aside.
• Beat chilled whipping cream and 1/4 cup sugar in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Stir in espresso mixture.
• Combine powdered sugar and edible glitter in bowl.
• Remove sides from springform pan; place cake onto serving plate. Place snowflake stencil on top of cake (see Recipe Tips). Lightly dust top of cake with powdered sugar mixture. Carefully remove stencil.
• Serve with espresso whipped cream.

CHOCOLATE ESPRESSO POUND CAKE

Steps:

• Preheat oven to 350. Grease a medium sized loaf pan, 8 1/2 x 4 1/2
• In the microwave or over a double broiler, melt the chocolate chips until smooth. Set aside.
• In a small bowl, mix 6 Tbsp cocoa powder and 2 Tbsp canola oil until smooth. Set aside.
• With a standing mixer or hand held mixer beat butter until light and fluffy. Add in brown and white sugar and beat until well combined.
• Add in eggs, 1 at a time, mixing after each addition.
• Add in both melted chips and cocoa powder mixture, beating just until blended.
• In a medium bowl, sift together flour, baking soda, salt, and espresso powder.
• Gradually add dry mix to the wet mix alternately with greek yogurt, beginning and ending with flour mixture. After each addition, beat at a low speed, just until blended.
• Slowly pour in hot coffee, beating at a low speed just until combined. Stir in vanilla.
• Pour into a greased medium sized loaf pan.
• Bake for 50-60 minutes, or until cake tester comes out clean.
• With a standing mixer or hand held mixer, beat heavy cream until soft peaks begin to form. Add in vanilla and powdered sugar and beat just until it reaches the consistency of store-bought whipped cream.
• Over a double broiler, melt chocolate, espresso powder, and heavy cream until melted.
• I opted to drizzle the ganache, but feel free to pour it over the top of the pound cake while it's cooling if you want each slice to have a thick ganache coating.
• Slice pound cake and top with berries, ganache, and cream.
• Enjoy!