Chocolate Glaze for Flourless Chocolate Espresso Cake

Name: Chocolate Glaze for Flourless Chocolate Espresso Cake
Prep time: 10 min
Total time: 10 min
Yield: Makes 3/4 cup
Ingredients: 3 ounces bittersweet chocolate, preferably 70 percent cacao, chopped; 1 1/2 tablespoons unsalted butter; 2 teaspoons pure vanilla extract; 1/3 cup heavy cream; 1/3 cup sugar; 1 tablespoon instant-espresso powder; 1/4 teaspoon coarse salt

23 Ratings

Use this recipe to make Flourless Chocolate Espresso Cake.

Martha Stewart Living, September 2013

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Recipe Summary test

prep:

10 mins

total:

10 mins

Yield:

Makes 3/4 cup

Ingredients

3 ounces bittersweet chocolate, preferably 70 percent cacao, chopped
1 1/2 tablespoons unsalted butter
2 teaspoons pure vanilla extract
1/3 cup heavy cream
1/3 cup sugar
1 tablespoon instant-espresso powder
1/4 teaspoon coarse salt

Directions

Step 1
Combine chocolate, butter, and vanilla in a bowl. Bring cream, sugar, espresso powder, and salt to a boil in a small saucepan, stirring until sugar and espresso powder are dissolved. Pour over chocolate mixture and whisk until smooth.

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Cook's Notes

Glaze can be made up to 3 days ahead and stored in refrigerator. Rewarm, stirring until smooth, in a bowl set over a saucepan of simmering water.

Reviews

23 Ratings

5 star values: 5
4 star values: 1
3 star values: 10
2 star values: 5
1 star values: 2

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Chocolate Glaze for Flourless Chocolate Espresso Cake

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Chocolate Glaze for Flourless Chocolate Espresso Cake

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Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Chocolate Glaze for Flourless Chocolate Espresso Cake