206887 chestnut almond espresso cake mocha cream Recipes

graham cracker crumbs, brown sugar, butter, melted, chopped walnuts, mocha-flavored coffee drink mix, dark chocolate cake mix (regular size), cream cheese, softened, butter, softened, sour cream, mocha-flavored coffee drink mix, sugar

eggs, vanilla, all-purpose flour, baking powder, salt, instant espresso powder, milk, cream cheese, softened, butter, softened, instant espresso powder, milk, x confectioners sugar, chocolate-covered espresso beans, leaves mint

eggs, egg whites, buttermilk, strong brewed coffee, canola oil, vanilla extract, king arthur unbleached all-purpose flour, baking cocoa, brown sugar, baking powder, baking soda, salt, cherry juice blend, port wine or additional cherry juice blend, dried tart cherries, honey, salt, frozen pitted dark sweet cherries, thawed and halved, cornstarch, water, almond extract, sweetened whipped cream

frozen baby peas, sliced water chestnuts, almonds, chopped, mayonnaise, sour cream, butter, sugar

mocha cream, heavy cream, godiva dark chocolate, chopped, instant coffee, assembly, heavy cream, kahlua (coffee liqueur), granulated sugar, graham cracker crumbs, chocolate shavings, cocoa powder

cake flour, superfine sugar or 1 1/2 cups splenda granular , sugar substitute, egg whites, at room temperature (about 10 large egg whites), cream of tartar, salt, vanilla extract, almond extract

almonds, all-purpose flour, granulated sugar, butter, softened, fresh orange juice, almond extract, baking powder, salt, eggs, orange marmalade, orange liqueur, whipping cream, granulated sugar, almonds, toasted, orange rind twists (optional)

butter, softened, caster sugar, eggs, plain flour, self raising flour, almond meal, milk, almonds, toasted and finely chopped, raspberries, fresh or frozen, vienna almonds (optional, for decorating), mascarpone, sour cream, icing sugar, mixture, cointreau liqueur or 80 ml grand marnier

almonds, skinless, unsalted butter, all-purpose flour, resh chestnuts or 1 cup unsweetened chestnut puree, eggs, separated, sugar, pure vanilla extract, espresso, salt, heavy cream, semisweet chocolate, broken into bite-size pieces, instant espresso coffee , dissolved in, boiling water

marzipan, butter, room temperature, sugar, eggs, room temperature, kirsch, vanilla extract, cake -and-pastry flour, sugar, blanched whole almond, cornstarch, egg whites, cream of tartar, whipping cream, icing sugar , sifted, kirsch, sweet cherries, pitted

almond flour (if you can tsp get the flour, grind almonds up fairly fine with a couple of tablespoonfuls of sugar an), eggs, separated, cream of tartar, baking soda, honey (greek thyme is excellent!), yoghurt (go ahead, get the greek stuff), blanched almond, coarsely chopped, frozen orange juice concentrate, fresh orange zest, butter, blanched slivered almond, honey (yep, same stuff as you put in the cake), orange juice

blanched almond, eggs, cake flour, salt, sugar, powdered sugar

cream cheese, softened, yellow cake mix (not prepared , just the dry ingredients), sugar, half-and-half, vanilla

almond syrup, espresso, vanilla ice cream, chocolate syrup, ice

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.

cake flour, almonds, sliced, toasted, and finely ground, eggs, egg yolk, sugar, sugar, pure vanilla extract, cream of tartar, heavy whipping cream, pure vanilla extract, granulated sugar, ground almonds, toasted sliced

almonds, chopped, butter, softened, shortening, sugar, splenda sugar substitute, eggs, separated, lemon rind, grated, lemon juice, vanilla extract, almond extract, all-purpose flour , sifted, baking powder, baking soda, salt, milk, cream of tartar, sugar, whole almond, apricot preserves, orange juice

butter or margarine, softened, shortening, sugar, eggs, separated, all-purpose flour, baking soda, buttermilk, almond extract, vanilla extract, butter flavoring, flaked coconut, almonds, toasted and chopped, cream cheese frosting, almonds, toasted (optional)