78 espresso powder recipes

Flourless-style chocolate decadence cake with bittersweet and unsweetened chocolate, espresso, and whipped egg whites. Dense, fudgy, and dusted with powdered sugar through a stencil.

No-bake tiramisu cake with angel food cake soaked in espresso and amaretto, layered with ricotta-mascarpone cream and topped with grated chocolate.

Mocha toffee crescents are buttery espresso-laced shortbread cookies studded with toffee chips, shaped into crescents and dipped in dark chocolate. Cookie tin showstoppers.

A light and fluffy cappuccino mousse filling in a chocolate pie crust.

A low-fat version of tiramisu that calls for cottage cheese, rum, sour cream and delicious lady fingers.

Super moist and chocolaty sponge cake with a hint of coffee flavor.

Buche de Noel (Christmas log cake): a classic French yule log with sponge cake, coffee buttercream, meringue mushrooms, and a dusting of powdered sugar snow. A showstopping holiday centerpiece.

A cherry twist on classic tiramisu with espresso-soaked ladyfingers layered with whipped cream, chopped semi-sweet chocolate, and fresh Bing cherries. No baking required.

Rich chocolate walnut cookies with melted semi-sweet chocolate, espresso, and chocolate chips. Shiny, crackle-topped, and fudgy inside like a brownie in cookie form.

Espresso chocolate chunk cookies with cocoa, coffee liqueur, and dark brown sugar. Rich, fudgy mocha cookies baked low and slow for a dense, chewy center.

Fudgy chocolate espresso bars with cocoa, instant espresso, and chopped pecans, topped with a whipped chocolate chip frosting. Rich, dense, and deeply caffeinated.

Velvet devil's food layer cake with coffee and cocoa for deep chocolate flavor, plus a silky coffee buttercream frosting. A bakery-style two-layer showstopper (Part 1).

Cocoa-espresso cake loaded with toasted ground hazelnuts and glazed with warm seedless raspberry jam. Topped with fresh raspberries and chopped hazelnuts for an elegant, butter-free finish.

Chocolate praline mousse from Quatorze layered with hazelnut praline paste, creme de cacao, and a whisper of espresso. Classic French bistro dessert that chills overnight into pure silk.

Four-layer spiced chocolate torte filled with apricot jam and frosted with a cocoa-espresso ricotta cream. Warm cinnamon, allspice, and nutmeg give this butterless cake a complex, grown-up flavor.

Dark chocolate mousse spiked with Mexican chile powder and espresso, lightened with whipped egg whites instead of heavy cream. Rich, spicy, and impossibly airy.