Month: August 2025

Espresso Chocolate Sauce

~ rphootman ~ Leave a comment

“Chocolate Sauce Tha God!” Once you try it, you will agree. Spoon it over ice cream, use it as a drizzle for a cake, or as a dip for fresh strawberries.

Ingredients:

  • 1 1/2 sticks unsalted butter
  • 6 ounces bittersweet chocolate chips (60% cacao)
  • 3/4 cup sugar
  • 3/4 cup Dutch process cocoa powder
  • 2 teaspoons powdered instant espresso
  • 1/2 cup corn syrup
  • 3/4 cup whipping cream
  • 1/2 cup coffee flavored liquor (Kahlua. I use a Cold Brew Coffee Rum from a local distillery.)
  • 1 teaspoon vanilla bean paste or vanilla extract

Directions:

  • In a medium-sized heavy saucepan over low heat, melt the butter and chocolate together, stirring occasionally, until smooth.
  • Whisk in the sugar. Sift in the cocoa powder, whisking as you go. Add the espresso and corn syrup. Slowly whisk in the cream and liquor. Bring just to a boil, stirring constantly. Lower the heat and simmer for 5 minutes, stirring once or twice and scraping down the sides of the pan with a rubber spatula.
  • Remove the sauce from heat. Stir in the vanilla and transfer the sauce immediately to a heat-proof container with a lid. Cool completely, cover, and store in the refrigerator. The sauce should sit at least 24 hours for the flavors and texture to mellow and blend.
  • To serve, remove the desired amount from the container and warm it in a double boiler or in a microwave oven, stirring until hot.

Spanish Tortilla for One

~ rphootman ~ Leave a comment

Sometimes you just want to make a tortilla and have no leftovers. This is my version of a Spanish tortilla with a little Southwestern twist.

Ingredients:

  • 1 small Yukon Gold or Red Potato (approximately 1/2 cup)
  • 1/4 cup diced sweet or white onion
  • 2 eggs
  • 1 tablespoon diced green chiles
  • dashes of salt, pepper, smoked paprika and, thyme
  • Vegetable or olive oil for frying

Directions:

  • Slice the potatoes thinly using a sharp knife or mandolin. Leave the skin on.
  • Heat about 1/2 inch of oil in a frying pan or small Dutch oven (my choice) over medium low heat. When the oil is hot, add the potatoes and add more oil, if necessary, so that the potatoes are covered.
  • Cook the potatoes on low heat for about 20 minutes. They may break down a little but that is ok.
  • While the potatoes are cooking, beat the eggs in a bowl, add the diced green chiles and dashes of salt, pepper, smoke paprika and thyme.
  • Place about a tablespoon of oil in a cast iron or non-stick egg pan over medium heat, fry the onions until they begin to caramelize. About 10 minutes. Drain off any excess oil and add to the egg mixture.
  • Once the potatoes have fried for 20 minutes, remove them with a skimmer or spider into a colander and allow them to cool and drain for at least 5 minutes.
  • Once the potatoes have cooled, add the potatoes to the egg mixture and stir well. Let the egg mixture sit for about 15 minutes.
  • Place the egg pan over medium-low heat and pour in the egg mixture.
  • Cook over medium-low heat for about 6 to 8 minutes. Make sure the heat is low enough or the tortilla will cook to quickly and be rubbery. You can run a rubber spatula along the edges to make sure the tortilla isn’t sticking.
  • To flip the tortilla, take a large plate and slide the tortilla on to it. Now cover the tortilla with the egg pan and flip the tortilla into the pan and cook for another 6 to 8 minutes.
  • Slide the tortilla out of the pan and onto a serving plate and let cool a little before serving.

Chocolate Espresso Dark Rum Cake

~ rphootman ~ Leave a comment

Chocolate. Espresso. Dark Rum. This isn’t your grandma’s Bundt cake—unless she was delightfully bold and knew how to throw a party. Rich, moist, and unapologetically indulgent, this cake warms the soul and will perk up any gathering.

Not only does this cake have an espresso and dark rum glaze, but it is also drizzled with an espresso and coffee liqueur chocolate sauce.

Ingredients:

For the cake:

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 teaspoon salt
  • 1/2 cup ginger beer
  • 10 tablespoons unsalted butter
  • 3/4 cup unsweetened cocoa plus additional for dusting Bundt Pan
  • 1/2 cup dark rum
  • 2 cups sugar
  • 1/2 cup buttermilk
  • 1 tablespoon apple cider vinegar
  • 2 large eggs
  • 1 tablespoon vanilla paste
  • 1/4 cup instant espresso

For the glaze:

  • 8 tablespoons unsalted butter
  • 1 cup sugar
  • 3/4 cup dark rum
  • 2 tablespoons instant espresso

Instructions:

Preheat & Prepare

  • Preheat your oven to 350°F (175°C).
  • Generously grease a Bundt pan with vegetable shortening, then dust with unsweetened cocoa powder. Set aside.

Make the Cake

  • In a bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In a large saucepan over medium heat, combine butter and ginger beer. Stir until the butter melts.
  • Remove from heat and whisk in cocoa powder and sugar until smooth.
  • Stir in the rum, followed by the buttermilk, eggs, and vanilla.
  • Add the apple cider vinegar and mix well.
  • Gently fold in the dry flour mixture until just combined.
  • Pour the batter into the prepared pan and bake for 45–50 minutes, or until a cake tester inserted into the thickest part comes out clean.

While the Cake Bakes – Make the Glaze

  • In a small saucepan over medium-high heat, combine butter, sugar, rum, and espresso.
  • Stir until the mixture begins to boil.
  • Reduce heat and let simmer for 5 minutes.
  • Remove from heat and set aside.

Finish & Serve

  • Once the cake is done, transfer the pan to a wire rack and let cool for 5 minutes.
  • Invert the cake onto a serving plate.
  • Using a skewer, poke holes all over the surface, then brush generously with the warm glaze.
  • Serve warm—or let the flavors settle into the cake as it cools.