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Bittersweet Chocolate Cakes with Espresso Cream

3.7

(16)

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Bittersweet Chocolate Cakes with Espresso CreamRomulo Yanes

There's enough espresso cream to top 6 cakes for a quick, elegant dessert. The leftover 6 are great to keep for snacks.

Cooks' notes:

· Chocolate butter mixture can be melted in a glass bowl in a microwave at 50 percent power 4 to 5 minutes. Stir until smooth before adding brown sugar and vanilla.
· If you can't find instant-espresso powder for the cream, you can substitute 2 teaspoons instant-coffee granules or powder. Whisk instant coffee into cream and let stand 5 minutes (to dissolve) before beating.

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