How To make Chocolate Espresso Torte

Moist Chocolate Cake From Scratch (with Coffee)

Yes, I said the word moist. And I don't regret it. You won't either after you try this cake. It comes together in one bowl, and the addition of coffee makes for a beautifully intense chocolate flavor. The texture is soft and light, and yet (yes) moist at the same time. It's a family favorite!
P.S. I've always use 8 cake rounds for this recipe, but they are definitely fairly full. If you're not feeling like pushing your luck, use 9 rounds instead.
Website: thegourmetbonvivant.com
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Jamie's Quick and Easy Christmas | Chocolate Torte

Christmas wouldn't be Christmas without an amazing dessert - and it definitely wouldn't be Christmas without chocolate; so Jamie's here to make sure you've got all boxes ticked with this amazing and super easy Chocolate Torte.

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CHOCOLATE ESPRESSO LAYER CAKE - Devils Food Cake

CHOCOLATE ESPRESSO LAYER CAKE - Devils Food Cake
This is one of the best Chocolate Layer Cakes I have ever tasted.
Moist Chocolate Cake layered with Espresso and Chocolate light and fluffy buttercream and covered with a delicious dark Chocolate Ganache. I’m in Heaven.
In this Recipe we will learn about Swiss Meringue Butter Cream, how to make a great smooth Chocolate Ganache and how to bake the perfect Moist Devils Food Cake. Not bad in all under 10 minutes.

Ingredients Below
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You will Need

For the 3 Cake Layers
345g / 12 oz Butter
450g / 1 lb Brown Sugar
3 Eggs
360g / 12.5 oz All Purpose Flour
75g / 2.5 oz of Dark Cocoa
2 teaspoons of Baking Soda
3/4 of a teaspoon of Salt
2.25 cups of room temperature Espresso Coffee

Oven Temperature 180C / 350F for 30-40 minutes

For the Swiss Meringue Buttercream
6 Egg Whites
3oog / 10.5 oz Sugar
500g / 17.5 oz of Softened Butter

1/2 an Espresso Shot for the Coffee Frosting
100g / 3.5 oz of Dark Chocolate for the Chocolate Frosting

Temperature reached in the double Boiler 71C / 160F

For the Chocolate Ganache Glaze
250ml / 1 cup of Thick Cream
4 small tablespoons of Honey
135g / 4.5 oz of Dark Chocolate
75g / 2.5 oz of Butter

Pouring Temperature of the Ganache 40C / 104F

Cake trimmings can be kept, placed in the oven to dry out a little then crumbled to use around the outside of the completed cake.

For full written Instructions check out my Website here


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“Tickled Pink” by Josh Woodward.
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Coffee by Josh Woodward.
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#cake #chocolatecake #coffee

Flourless Chocolate Espresso Cake | کیک شکلات قهوه بدون آرد

Flourless Chocolate Espresso Cake | کیک شکلات قهوه بدون آرد

Please be sure to check the recipe below...

سلام بچه‌ها!
من مهسا هستم و اینجا آشپزخونه آروما.
امروز روز جهانی اسپرسو هست و عاشقای قهوه میدونن عطر قهوه اول صبح یعنی چی. ولی واسه تنوع گفتم این دفعه عطر قهوه با کیک روی میز عصرونه میتونه خیلی هوس انگیز باشه.
خب ولی اینبار فکر دوستایی هم که به گلوتن حساسیت دارن هم بودم. کیک امروزمون بدون آرد قراره پخته بشه.
منتظر کامنت های قشنگتون هستم.
دوستتون دارم...


مواد لازم:
تخم مرغ (دمای محیط) ۶ عدد
کره ۶۰ گرم
شکلات خردشده ۱۷۰ گرم
شکر ۲*۱۰۰ گرم
پودر قهوه ۳ قاشق غذاخوری
وانیل یک قاشق چایخوری


نکات:
۱. بهتر است کره و شکلات را روی بخار غیرمستقیم آب کرده و با هم مخلوط کنید. (روش بن ماری)
۲. موقع جداکردن سفیده و زرده دقت کنید تا هیچ زرده ای وارد سفیده ها نشه. وگرنه سفیده شما موقع هم زدن به خوبی فرم نمی گیرد.
۳. شکر حتما باید کم کم و در حال هم زدن به سفیده ها اضافه شود.
۴. هنگام مخلوط کردن سفیده با مواد به آرامی و دورانی این کار را انجام دهید تا پف سفیده از بین نرود.


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#Coffee #cake #Flourless #Gluten_free

Hi guys!
I'm Mahsa and here is Aroma Kitchen.
Today is World Espresso Day and coffee lovers know what the aroma of early morning coffee means. But for variety, I said the aroma of coffee with cake on the evening table can be very tempting.
Well, but this time I was also thinking of friends who are sensitive to gluten. Today's cake is to be baked without flour.
I'm waiting for your comments.
Love you so much…


Ingredients:
6 Egg (environment temp)
60g Butter
170g Chopped Dark Chocolate
2*100g Sugar
3tbsp Espresso Powder
1tsp Vanilla

Tips:
1. It is better to melt the butter and chocolate on the indirect steam and mix them together. (Ben Marie method)
2. When separating the egg whites and yolks, make sure that no yolks enter the whites. Otherwise, your egg whites will not form well when stirred.
3. Sugar must be added to the whites little by little while stirring.
4. When mixing the white with the ingredients, do this slowly and in a circular motion so that the white puff does not disappear.


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Produced by: STUDIO RAMA
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Chocolate Cranberry Espresso Torte

This winning torte blends the perfect trifecta of sweet and savory flavors - chocolate, cranberries and espresso. It is favorite in this house, complete with toasted almonds. Give it a try and you will see why!

Chocolate Espresso Entremet | Mirror Glaze Cake

Learn how to assemble an entremet and make beautiful chocolate pieces to go on top! Here I've used chocolate mousse, espresso mousse, and vanilla sponge topped with a caramel espresso mirror glaze but you can replicate this cake with whatever flavours you like!

Check out my chocolate glacage (mirror glaze) cake:

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