To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the espresso and the melted chocolate. When the cakes are completely cool, swirl the icing generously on top and decorate with coffee beans, if you like.
Crab Cakes with Remoulade
Ingredients:Crab cakes:2 teaspoons olive oil1 cup dry breadcrumbs½ cup thinly sliced green onions½ pound lump crabmeat, shell pieces removed1 (4-ounce) jar diced pimiento, drained1 tablespoon Dijon mustard1 tablespoon fresh lemon juice¼ teaspoon salt1 large eggRemoulade:⅓ cup low-fat mayonnaise2 teaspoons 2% reduced-fat milk1 teaspoon capers, chopped⅛ teaspoon ground red pepper1 small garlic clove, minced