I don't have any espresso powder on hand for a brownie recipe. Would this work as a substitute?
It wont dissolve like freeze dried coffee as it is micrground but it should just add to the texture of the cake i haven't dried it personally but in cake mix it should be fine
Cynthia is a trusted source on Bread/Baking.
I have a feeling that it's close in texture to Medaglia d'Oro, which I use all the time in baking and custards. Dissolve it in whatever your liquid is, and you should have a wonderful cake!
I have, it is just like instant coffee, so if your recipe calls for coffee it is perfect. I use it all the time when i make Swedish Chocolate balls - http://delishhh.com/2010...
I use it as a pinch in brownies if I am out of espresso powder. I just grind it up a bit in a mortar and then add it to the dry ingredients - and use the same amount as espresso powder.
I've used in in a chocolate cake when I had a free sample floating around the kitchen and it works great substituted 1:1 for espresso powder, in place of folgers coffee crystals (which I use sometimes) Via imparts a more intense coffee flavour.
Thanks for your responses! I used the French Roast in place of espresso powder in brownies and it worked great! One package of VIA measures out to approximately 1 teaspoon. (And if anyone is looking for a great brownie recipe, these from King Arthur Flour are killer: http://www.kingarthurflour...)
Please enter a valid email address.
Well played. You deserve a cookie.
It's cool to be a cooking nerd
Cuckoo for coconuts.
Our Atlanta barbecue guide with American Express.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.