Recipes with instant coffee, espresso

A rich and decadent cheesecake that combines the classic flavours of coffee and chocolate with a spiced chocolate crust.

Cappuccino cupcakes blend espresso into a moist chocolate batter lightened with prune puree as a butter substitute. Topped with whipped cream and cocoa for that cafe-style finish.

If you are a big fan of dark chocolate and mousse, this ultimate dark chocolate mousse will be sure to satisfy your cravings and taste buds.

Coffee cake that has coffee in the cake and in the glaze! Of course you can always enjoy a slice with a cup of coffee. Perfect as a morning or afternoon pick me up.

This flourless chocolate mocha cake is moist, rich and super chocolaty. You won't believe it's flour-less, so your gluten-free friends or family can all enjoy one or two slices of this decadent cake.

Sweetened ricotta and chocolate make the perfect South Beach Diet Phase 1 dessert.

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.

A decadently rich chocolate cake that contains no flour but has the consistency and density of a chocolate candy bar.

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.

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.

Authentic Italian tiramisu with zabaglione, mascarpone, and espresso. Marsala-based custard layered with rum-soaked sponge cake in wine glasses. Serves 8, chill 3 hours.

Triple-chocolate Halloween brownies with espresso, walnuts, and chocolate chips, chilled and cut into festive shapes with cookie cutters, then frosted in orange.

U.S. Mints are intensely fudgy mint chocolate brownies spiked with espresso and creme de menthe, then topped with a smooth mint chocolate glaze. Make-ahead chocolate-mint squares for entertaining.

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.

Triple chocolate cookies with unsweetened and semi-sweet chocolate, espresso, toasted pecans and walnuts, finished with a piped chocolate drizzle. Dense, fudgy, and intensely rich.

Traditional Austrian Ischli cookies with ground almonds, sandwiched with raspberry jam and topped with mocha chocolate icing. A classic European holiday cookie worth the overnight chill.

Toffee ice cream pie with a cinnamon chocolate-cookie crust, layers of coffee-toffee-crunch ice cream, and a rich espresso ganache sauce. Make-ahead frozen dessert that holds for two weeks.

A masterchef-level dessert: espresso chocolate mousse over creme anglaise, served in flowerpot dishes and topped with handmade chocolate flowers.

A flourless chocolate torte layered with whipped ganache, apricot preserves, and espresso buttercream, finished with piped rosettes and chocolate coffee beans.

Microwave chocolate mocha cake baked in a ring mold in under 20 minutes. Espresso deepens the cocoa flavor in this quick, from-scratch one-bowl dessert.

Three layers of espresso-spiked chocolate: a fudgy brownie base, a brown sugar walnut filling with coffee granules, and a mocha chocolate drizzle on top. For serious coffee and chocolate lovers.

Espresso hazelnut cheesecake with a butter cookie cinnamon crust, water bath baked filling with roasted hazelnuts, and piped whipped cream with espresso beans.

Chilled espresso custard cream with Grand Marnier and grated semi-sweet chocolate. A silky cappuccino dessert made from heavy cream, egg yolks, and instant espresso.

Frozen chocolate peanut butter mousse cake shaped in a tilted loaf pan to form a dramatic triangular cross-section. A restaurant-style showstopper dessert.

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

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.

Espresso-hazelnut shortbread cookies with real coffee grounds, toasted hazelnuts, and cold butter baked low and slow. Sandy, crumbly, and deeply aromatic with a bold coffee bite.

Cocoa espresso brownie bars with walnuts, made with egg substitute and corn oil spread for a lighter take. Fudgy, coffee-spiked, and dusted with powdered sugar.

Espresso nut cookies with a slice-and-bake shortcut. Buttery dough loaded with real espresso and chopped pecans or walnuts, chilled and sliced thin for crisp, coffee-scented edges.

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

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

No-bake cappuccino cream pie with a toasted macadamia graham cracker crust, white chocolate espresso custard filling, and whipped cream topped with chocolate-covered espresso beans.

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.

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

Rich chocolate Bundt cake made with Dutch process cocoa, espresso, buttermilk, and five eggs, topped with a glossy bittersweet chocolate glaze. A deeply chocolatey, bakery-quality cake.

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.

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).

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

Palm Beach brownies are dense, fudgy, and almost truffle-rich. The Maida Heatter classic with eight ounces of unsweetened chocolate, espresso, almond extract, and walnuts. Yields 36 squares.

Italian layered sponge cake with rum, custard cream filling, coffee zabaglione buttercream, walnuts, and chocolate-dipped almonds. An elegant multi-component dessert.

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

Master Chefs chocolate mousse made with Italian meringue, whipped cream, melted semi-sweet chocolate, cocoa, and espresso. Light, airy, and intensely chocolatey.

This moist, fluffy, rich and chocolatey cake gives you enough tastiness to let you indulge.

Mocha meringue kisses with espresso, cocoa powder, and a splash of creme de cacao. Crisp on the outside, soft in the center, and naturally fat-free.

Plump prawns simmered in a bold honey-coffee sauce with bacon, chili, and tomato, served over dill mashed potatoes. An unexpected sweet-savory seafood dish with a deep espresso edge.

Scotch whisky trifle layered with espresso-caramel custard, Scotch-soaked pound cake, raspberry jam, fresh raspberries, bananas, and whipped cream topped with chocolate.

Easy cappuccino bundt cake made with yellow cake mix, espresso powder, cinnamon, chocolate chips, and hazelnuts. Dusted with powdered sugar and served with sweetened ricotta.