Food recipes
Chocolate-Espresso Sauce
Chocolate-Espresso Sauce
Ingredients:
1 cup heavy cream
4 cups semisweet chocolate chips
Directions:
1. Preheat the oven to 350°F. Butter and flour a 10-inch cake pan and line the
bottom with a circle of parchment paper.
2. Make the cake: Cream the butter and sugar with an electric mixer until light
and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in
the vanilla extract.
3. Whisk together the flour, baking powder, and salt. Alternately add the dry
ingredients and the milk to the creamed mixture, ending with the flour mixture.
Blend well.
4. Stir in the coconut and mix until all the ingredients are well blended.
5. Pour the batter into the prepared cake pan and bake in the hot oven for 55 to 60
minutes, until the cake springs back when touched lightly in the center.
6. Let the cake cool on a rack, then turn it over and remove the paper from the
bottom. Set it upright on a cake plate before frosting.
7. Make the frosting while the cake is baking. Put the espresso coffee in a small
saucepan and simmer until it is reduced by half, about 20 minutes.
8. Whisk in the heavy cream and bring the mixture back to a simmer. Let the
mixture simmer for 5 to 6 minutes, then remove from the heat. Let cool at room
temperature.
9. Melt the chocolate chips in a bowl set over a saucepan of simmering water,
stirring occasionally.
10. When the chocolate is melted and smooth, slowly whisk in the cream-
espresso mixture, whisking constantly. The sauce should be thick enough to coat a
spoon.
11. Let the sauce cool until it hardens just a bit, then frost the coconut cake.
• • • • • • • • •
Serves 10 to 12
• • • • • • • • •
PAPPADEAUX SEAFOOD KITCHEN
Key Lime Pie
• • • • • • • • • • • • • • • • •
PAPPADEAUX EXCELS AT FRESH NEW ORLEANS–INSPIRED SEAFOOD FOR LUNCH AND
DINNER. IT LIKES TO SERVE ITS KEY LIME PIE WITH A SCATTERING OF FRESH BERRIES WHEN
IN SEASON.
• • • • • • • • • • • • • • • • •
Crust
3/ cup graham cracker crumbs
4
Ingredients:
1 cup heavy cream
4 cups semisweet chocolate chips
Directions:
1. Preheat the oven to 350°F. Butter and flour a 10-inch cake pan and line the
bottom with a circle of parchment paper.
2. Make the cake: Cream the butter and sugar with an electric mixer until light
and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in
the vanilla extract.
3. Whisk together the flour, baking powder, and salt. Alternately add the dry
ingredients and the milk to the creamed mixture, ending with the flour mixture.
Blend well.
4. Stir in the coconut and mix until all the ingredients are well blended.
5. Pour the batter into the prepared cake pan and bake in the hot oven for 55 to 60
minutes, until the cake springs back when touched lightly in the center.
6. Let the cake cool on a rack, then turn it over and remove the paper from the
bottom. Set it upright on a cake plate before frosting.
7. Make the frosting while the cake is baking. Put the espresso coffee in a small
saucepan and simmer until it is reduced by half, about 20 minutes.
8. Whisk in the heavy cream and bring the mixture back to a simmer. Let the
mixture simmer for 5 to 6 minutes, then remove from the heat. Let cool at room
temperature.
9. Melt the chocolate chips in a bowl set over a saucepan of simmering water,
stirring occasionally.
10. When the chocolate is melted and smooth, slowly whisk in the cream-
espresso mixture, whisking constantly. The sauce should be thick enough to coat a
spoon.
11. Let the sauce cool until it hardens just a bit, then frost the coconut cake.
• • • • • • • • •
Serves 10 to 12
• • • • • • • • •
PAPPADEAUX SEAFOOD KITCHEN
Key Lime Pie
• • • • • • • • • • • • • • • • •
PAPPADEAUX EXCELS AT FRESH NEW ORLEANS–INSPIRED SEAFOOD FOR LUNCH AND
DINNER. IT LIKES TO SERVE ITS KEY LIME PIE WITH A SCATTERING OF FRESH BERRIES WHEN
IN SEASON.
• • • • • • • • • • • • • • • • •
Crust
3/ cup graham cracker crumbs
4
Printed from https://recipe.bluelayer.org/recipe/63904/chocolate-espresso-sauce