I have also added
a little instant espresso powder (or instant coffee powder) as I find it highlights and adds depth to the chocolate flavor.
Not exact matches
The key is using high quality chocolate for the unsweetened and cocoa
powder (I used Valrhona) and I also added just a
little bit of
instant espresso powder to the melted chocolate mixture to bring out the flavors.
Measure out flour, baking
powder, cocoa, and a
little instant espresso to give the chocolate even more intensity.
I used
instant coffee granules (I think they actually dissolve while baking)... I see no reason why you couldn't use
espresso powder (as much /
little to your liking)- or for those who don't like or can't have coffee - leave it out altogether.
I used agave for sweetener and also added vanilla,
instant espresso powder (dissolved in water with baking soda, pinch of salt and 1/4 mashed banana (because I wanted them a
little sweeter.