Espresso brownie torte

Ingredients
For the frosting:

• 1 1/2 cups chilled heavy whipping cream
• 1/4 cup confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoons instant espresso powder dissolved in 1 teaspoons boiling water, chilled

For the filling:

• 8 ounces mascarpone cheese
• 1 tablespoons instant espresso powder dissolved in 1 teaspoons boiling water
• 1/4 cup confectioners’ sugar
• 1 teaspoons vanilla extract
• Pinch of salt
• 1/2 cup reserved frosting (above)

For garnish:

• 1 cups chopped toffee bits or chopped toffee bars

Directions
Make brownies (from a mix) in a 13 x 9 pan and cool completely.

To make the frosting: Whip the chilled heavy cream on medium-high speed until medium-soft peaks form.  Blend in the sugar, vanilla, and espresso mixture. Continue to whip until stiff peaks form. Refrigerate the frosting, reserving 1/2 cup for use in the filling.

To make the filling: Combine the mascarpone, espresso liquid, sugar, vanilla, and salt.  Beat on medium speed until well blended and fluffy, about 2 minutes. Gently fold in the reserved 1/2 cup of frosting with a spatula.

To assemble the torte: Cut brownie into three pieces of the same size. Lay 1 of pieces on a large serving platter. Spread half of the filling mixture evenly over the top. Layer with another brownie and top with the remainder of the filling. Top with the final brownie layer. Cover the top and sides of the cake with a thick layer of the frosting. Garnish with the toffee bits to cover the top and sides of the cake. Refrigerate until ready to serve.

Chocolate ricotta pound cake

Ingredients:

3 tbsp cocoa powder

2.5 tbsp boiling water

2 eggs

1 tsp vanila extract

1 cup and 2 tbsp plain flour

1.5 tsp baking powder

9 tbsp butter (must be room temp)

1 1/2 cup ricotta

1 cup and 2 tbsp sugar

Directions:

Preheat oven to 350F. Mix together the cocoa powder and boiling water and leave to cool. While you wait, grease and dust your pan. When the mixture is cool, whisk in the eggs and vanilla extract and put to one side. Sift the flour and baking powder into another bowl. In a mixer, cream the butter, ricotta, and sugar together at medium speed. Keep going till it is light and fluffy, about 3-4 minutes. Add 1/3 of the chocolate mixture, beat to combine, then add a 1/3 of the flour. Repeat until all is combined. Pour into the prepared pan and bake for about 30-40 minutes. Done when a toothpick comes out clean. Leave to cool for 5 minutes before turning onto cooling rack.

Surprise chocolate cookies

The best things come in surprise form. Small children are surprised when presents magically appear under the tree on Christmas morning, Easter baskets fill with chocolates overnight, and friends jump up from behind couches on your birthday. With this recipe cookies will be added to the list of all time great surprises. Who doesn't want to be surprised by cookies? 

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1/2 cup milk
• 1 teaspoon pure vanilla extract
• 12 large marshmallows, cut in half horizontally

• Frosting

  • 2 cups confectioners' sugar
  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
  • 1/4 cup cocoa powder
  • 1/4 cup milk
  • 1/4 teaspoon pure vanilla extract
  • (optional: replace half of milk and vanilla with coffee liquor)

1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
3. Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
4. Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begin to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
5. Place confectioners' sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.
6. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

Double chocolate mocha cookies

Cookies, check. Chocolate, double check. Espresso, check. These cookies have passed the quality check of the Joe test kitchen and are yumm approved. 

Ingredients:

• 2 ounces bittersweet chocolate
• 1/2 cup plus 2 tablespoons bitter, softened and divided
• 1 tablespoon instant espresso powder
• 1 teaspoon vanilla
• 1 3/4 cup flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1 egg
• 3 ounces white chocolate

Preparation:

1. Melt bittersweet chocolate and 2 tablespoons butter in small heavy saucepan over low heat, stirring often. Add espresso powder; stir until dissolved. Remove mixture from heat; stir in vanilla. Let cool to room temperature.
2. Beat remaining 1/2 cup butter and sugar in a large bowl with electric mixer at medium speed until light and fluffy. Beat in bittersweet chocolate mixture and egg. Gradually add flour, baking soda, and salt. Beat at low speed until well blended. Cover; refrigerate 30 minutes or until firm.
3. Preheat oven to 375. Roll tablespoonfuls of dough into 1-inch balls. Place balls 3 inches apart on ungreased cookie sheets. Flatten with fork dipped in sugar. Bake 9-10 minutes or until set. Immediately remove cookies to wire racks; cool completely.
4. Place white chocolate in a small resealable plastic food storage bag; seal bag. Microwave 30 seconds per side. Knead bag until chocolate is smooth. Cut tip off bag and drizzle decoratively over cookies.

Molten Spiced Chocolate Wine Cakes

Ingredients:

• 4 ounces semi-sweet baking chocolate
• 1/2 cup (1 stick) butter
• 1 Tablesppon red wine
• 1 teaspoon vanilla
• 1 cup sugar
• 2 eggs
• 1 egg yolk
• 6 Tablespoons flour
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ginger

Directions:

1. Preheat oven to 425. Butter 4 (6 ounce) souffle dishes.
2. Microwave chocolate and butter until butter is melted. Stir until chocoalte is melted and smooth.
3. Stir in wine, vanilla, and sugar until blended. Whisk in eggs and yolk. Add remaining ingredients. Pour batter evenly into souffle dishes.
4. Bake 13-15 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully loosen edges with a knife and invert onto a plate.
5. Serve immediately with a red wine such as Tempranillo.