43 espresso recipes

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.

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.

A vegan chocolate-cinnamon torte made with tofu and sugar substitute, glazed with a glossy mocha fudge topping spiked with espresso. No eggs, no dairy, and completely plant-based without sacrificing richness.

For best results slice the cake chilled, but let sit 1/2 hour at room temperature before serving.

Bolognese sponge cake layered with vanilla custard and rum, frosted in coffee zabaglione buttercream, then crowned with chocolate-dipped almonds and walnut sides. From Il Cantoncino restaurant in Bologna.

Mocha pecan pie layers semi-sweet chocolate, Kahlua and espresso into the classic Southern filling, topped with decorative pecan halves. A coffeehouse twist on Thanksgiving dessert.

Cappuccino muffins with cocoa, espresso crystals, bittersweet chocolate, and orange zest. Sour cream and half-and-half keep the crumb tender while coffee deepens the chocolate flavor.

Flourless chocolate mocha cake made with bittersweet chocolate, ground espresso beans, and a water bath bake. Crowned with vanilla whipped cream, toasted pecans, and a zig-zag chocolate drizzle.

Hazelnut and anisette biscotti are twice-baked Italian cookies flavored with toasted hazelnuts, anise seed, lemon zest, and espresso powder. Crisp Christmas cookies for dunking in coffee.

Triple-chocolate biscotti with Dutch cocoa, semi-sweet chips, and a dipped white chocolate base. Toasted hazelnuts, dark coffee, and twice-baked crunch make these the dunking cookie for serious chocolate lovers.

This delectable cake is sure to impress your relatives at the next family gathering. Just make sure you make an extra one for yourself!

Triple chocolate biscotti with Dutch-process cocoa, chocolate chips, and a white chocolate coating, loaded with toasted hazelnuts and a hint of espresso. A bakery-level Italian cookie.

Hazelnut and apricot biscotti, traditional twice-baked Italian cookies studded with toasted hazelnuts and dried apricots. Crisp, dunkable, and perfect alongside espresso or vin santo.

Layered mocha chocolate torte with bloomed cocoa cake, espresso-spiked ermine filling, pecans, and creamy white frosting. Four-layer celebration cake.

Golden biscotti packed with sliced and whole almonds, perfumed with orange zest and almond extract, then twice-baked into crunchy Italian cookies topped with cinnamon sugar. Keeps for months and begs for espresso.

No-bake peanut butter pie with graham cracker crust, cream cheese filling, and a glossy chocolate-espresso glaze. Decadent freezer-friendly dessert.