539 chocolate toffee recipes

Mocha cream baked custard with melted chocolate, coffee, eggs, and cream, slow-baked in a water bath. Topped with whipped cream, almonds, and grated chocolate.

Spiced Mexican coffee simmered with dark brown sugar, unsweetened chocolate, cinnamon, cloves, and vanilla. Includes a flambeed Cafe Diablo variation with brandy and Kahlua.

A boozy chocolate chip cake spiked with vodka, Kahlua, and instant coffee, then drenched in a buttery vodka-Kahlua glaze. Starts with a box mix but finishes like a showstopper.

Cooked tiramisu with a safe, heat-tempered egg yolk custard, ricotta cheese, whipped cream, and coffee-soaked ladyfingers. A make-ahead Italian dessert that freezes beautifully.

After one slice, you will be searching for treasure and what makes this cake so scrumptious!

Flourless-style chocolate loaf cake spiced with cinnamon, lifted with whipped egg whites, and drenched in a glossy mocha sauce. A dense, fudgy slice with espresso depth.

Montmorency cake, a French flourless-style chocolate cake stuffed with kirsch-soaked sour cherries and glazed in dark chocolate. A Black Forest-inspired showpiece for special occasions.

Chewy sheet pan cookie bars loaded with chocolate chips, brown sugar, cinnamon, and a full cup of black coffee. Spread, bake, slice, done. 30 minutes start to finish.

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

A classic chocolate souffle from Eunice Kennedy Shriver's kitchen, made with unsweetened chocolate, a touch of coffee, and billowy whipped egg whites. Elegant enough for any holiday table.

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.

Kahlua mudslide brownies with coffee liqueur, Irish cream, and vodka baked into fudgy chocolate brownies with walnuts. Topped with a Kahlua powdered sugar glaze.

Elegant individual tiramisu parfaits layered in stemmed glasses with mascarpone Italian meringue, coffee-soaked crumbs, dark rum, and bittersweet chocolate triangles.

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.

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.

Divine Southern decadence cake: chocolate wafer and toasted coconut crust, dense fudgy chocolate-cashew filling with espresso and hazelnut liqueur, finished with whipped cream and chocolate curls.