except the sugar) -- flour through espresso powder -- in a medium bowl
ke completely.
Make the chocolate espresso whipped garlache:
In a
FOR CHOCOLATE ESPRESSO CAKE:.
Preheat oven to
irm.
For the chocolate topping, melt chocolate and oil in a
ilk mixture. Add finely chopped chocolate and stir until melted. Stir
n melted chocolate then fold in cherries and chocolate candy bars. Transfer to
In a medium pot, combine butter, buttermilk, cocoa and espresso powder; bring to a boil. Add confectioners sugar and vanilla, mixing until smooth. Pour over warm Chocolate Espresso Icing.
Melt the chocolate in a saucepan over low
Place the chopped chocolate candy bars in a small bowl; set
Arrange grahams in 12 x 8 x 2-inch dish.
In 1-quart casserole dish, microwave butter and brown sugar on High for 2 minutes. Stir well.
Blend in remaining ingredients, except chocolate chips.
Spread evenly over grahams.
Sprinkle chocolate chips over top.
Microwave 2 to 2 1/2 minutes on High.
Let stand a few minutes, then spread chocolate over bars.
Cut when cool.
Grease and flour 9-inch baking pan.
Heat oven to 325\u00b0.
Melt butter in saucepan over low heat.
Remove from heat and add 1 cup chopped white chocolate.
Do not stir.
Set aside and let it stand.
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Preheat oven to 325F.
Place all ingredients in a large mixing bowl. Mix with a wooden spoon to combine.
Spread mixture evenly in a 9x9\" baking dish. Bake for 25-30 minutes, or until golden around the edges.
Let cool and slice into 8 bars. Serve or refrigerate for later.
br>Combine 1 tablespoon instant espresso powder and 1 tablespoon hot
Dissolve espresso powder in water; set aside.<
he ground nuts, cookie crumbs, espresso powder, salt and butter.
lace all chocolate in large bowl.
Bring butter, espresso and sugar
salt and 1 teaspoon of espresso rub. Set aside.
Rub
Whisk till slightly thickened. Dissolve espresso powder in another small bowl
Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan.
When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake.
Let cool.
Meanwhile prepare the pudding or mousse.
Tear or crumble the cake into pieces.
In a glass trifle bowl layer in this order: 1/3 of cake, 1/3 of pudding, 1/3 of whipped topping and 1/3 of candy bars.
Repeat layers ending with chopped candy bars on top.
Chill well.