43 espresso recipes

Espresso cheesecake with a toasted hazelnut-cocoa crust, baked in a water bath for a silky, crack-free finish. Reduced espresso and Kahlua deliver bold coffee flavor in every bite.

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.

Chocolate espresso macaroons with coconut, walnuts, and almond extract, held together by sweetened condensed milk. No flour, no eggs, chewy and intensely coffee-flavored.

A 3-ingredient iced mocha made with cold brewed espresso, cocoa, and vanilla, topped with sweetened whipped cream. Comes together in minutes. Serves 4 tall glasses.

Flourless chocolate espresso torte with a pound of semi-sweet chocolate, Kahlua, and 8 eggs baked in a water bath. Dense, fudgy, and intensely rich.

Flourless chocolate espresso cake baked in a water bath with a pound of butter, two types of chocolate, and a fresh raspberry puree sauce. Dense, fudgy, and gluten-free.

Flourless chocolate espresso torte for Passover with a full pound of chocolate, espresso, butter, and eggs. No flour or leavening needed. Dense, crackly-topped, and dusted with powdered sugar.

Slice-and-bake chocolate walnut cookies built on a flourless-style dough with a pound of melted semi-sweet chocolate, espresso, walnuts, and chocolate chips. Crackly tops, fudgy centers, almost no flour.

Moist chocolate layer cake with amaretto-coffee frosting. Beaten egg whites create a light crumb, while espresso and almond liqueur deepen the chocolate flavor.

Italian country spice cake (torta speziata): cocoa, cinnamon, nutmeg, and cloves with raisins plumped in warm water and a hit of brewed espresso in the batter.

Vegan chocolate rum cake made with silken tofu, maple syrup, espresso, and cocoa, layered with rum syrup and a tofu-chocolate frosting. No eggs, no dairy, all decadence.

Coffee-walnut toffee cooked to 290F with espresso, molasses, and cinnamon, then topped with swirled bittersweet chocolate and more toasted walnuts. A two-week make-ahead candy.

Mocha pecan balls rolled in powdered sugar, made with espresso, cocoa powder, butter, and chopped pecans. A coffee-chocolate twist on classic snowball cookies.

Ischler cookies are an Austrian classic from Bad Ischl: ground-almond shortbread rounds sandwiched with raspberry jam and crowned with espresso-spiked chocolate icing. Spa-town pastry royalty.

Flourless chocolate cake with espresso and a shard of homemade chocolate almond brittle on top. Dense, fudgy, and gluten-free, the kind of cake you serve warm with a fork.

Intensely rich chocolate espresso cake baked in a water bath, spiked with Grand Marnier and orange zest. Dense flourless dessert.