- 8 ounces unsweetened chocolate
- ”¨8 ounces (2 sticks) unsalted butter (plus 1 tablespoon for the pan)
- ”¨5 large eggs
- 2 tablespoons finely ground Kona coffee
- 1 tablespoon pure vanilla extract
- ½ teaspoon salt
- ”¨2 ¼ cups granulated sugar
- 1â…” cup sifted all-purpose flour
- ”¨â…” cup strong brewed, hot Kona coffee
- ¼ cup KahlÃºa
- Adjust a rack one-third up from the bottom of the oven and preheat to 375 degrees F.
- Use 1 tablespoon of the butter to grease an approximately 9 x 13 x 2-inch pan.
- Melt the chocolate and butter together in a heavy-bottomed saucepan, over low heat. Stir occasionally and heat until the chocolate and butter are completely melted together. Remove from the heat, and set aside to cool to room temperature.
- In a large bowl, use an electric mixer to beat the eggs with the sugar, coffee grounds, vanilla, and salt at high speed for 5 minutes. Then on a low speed, add the cooled chocolate mixture and beat only until mixed. Now add the flour and again beat only until mixed.
- In a small bowl, combine the hot coffee with the KahlÃºa, and then pour the mixture into the batter. Mix to blend.
- Pour the batter into the prepared pan and place it in the preheated 375 degree F oven. Bake just until the edges look solid and there is little to no movement in the center, when you gently jiggle the pan, about 35 minutes.
- Let the brownies cool at least to room temperature before cutting and/or serving.
- 3 eggs
- 150g (5.3oz) sugar
- 300g (10.5oz) cream
- 10g (0.3oz / 3 spoonfuls) Lavazza Prontissimo! instant coffee
- 60ml (2fl oz / 4 cups) short espresso
- Prepare a small cup of espresso and dissolve the Lavazza Prontissimo! instant coffee in the hot espresso.
- Whip the cold cream until it reaches the desired consistency and then leave it in the fridge while you prepare the other ingredients.
- Separate the egg whites and yolks.
- Add 100g (3.5oz) of sugar to the yolks, and whip them using an electric whisk until they become thick and foamy (about 3 minutes). Then add this mixture to the whipped cream.
- Remember to mix slowly.
- Whip the whites until stiff, slowly adding the 50g (1.7oz) of remaining sugar.
- Add this mixture to the cream and yolk, mixing from the bottom to the top.
- Once the mixture is smooth, add the cold coffee, continuing to mix slowly.
- Place the ice cream into a bowl, cover with clingfilm and place it in thefreezer.
- 7oz white chocolate
- 0.2oz sugar
- 2 egg yolks
- 4oz double cream
- 3.5oz whipped cream
- 1.7fl oz espresso
- 0.3fl oz CaffÃ¨ Borghetti coffee liqueur
- 0.2oz gelatine
- Cut the chocolate into pieces.
- Place in a bowl and melt in a bain-marie.
- Mix the egg yolks with the sugar.
- Put the double cream into a pan and bring to the boil.
- Soften the gelatine in cold water.
- Add the unbeaten yolks to the heated cream and cook up to 90°C (194°F) until the cream is velvety. Do not boil.
- Then add the squeezed gelatine, Borghetti coffee liqueur and coffee.
- Mix well and allow to cool without thickening.
- Then add in the whipped cream, mixing well.
- Return to the fridge for at least 4h before using.
- Use a scoop to form little balls and put them in the biscuit cone.
- Serve with a coffee cream/the white chocolate and decorate with fruits of the forest.
- 2 cups heavy whipping cream, divided
- 1/4 cup dark-roast coffee beans (such as French roast; about 3/4 ounce), crushed with mallet in plastic bag
- 1 cup sugar, divided
- 1/2 cup water
- 2 cups half and half
- 8 large egg yolks
- 1/4 teaspoon salt
- 8 teaspoons raw sugar (demerara)
Bring 1 cup cream and coffee beans to simmer in heavy small saucepan. Remove from heat; cover and let steep at least 20 minutes and up to 1 hour.
Preheat oven to 325°F. Stir 2/3 cup sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes. Remove pan from heat. Add remaining 1 cup whipping cream (mixture will bubble up). Stir over low heat until caramel is smooth. Stir in half and half. Strain coffee-infused cream into caramel cream; discard coffee beans in strainer.
Whisk yolks, salt, and remaining 1/3 cup sugar in large bowl to blend. Gradually whisk in cream mixture. Strain custard into large measuring cup.
Arrange eight 2/3- to 3/4-cup ramekins or custard cups in roasting pan. Divide custard among ramekins. Add enough warm water to roasting pan to come halfway up sides of ramekins or custard cups.
Bake custards until just set in center, 65 to 70 minutes. Transfer custards from water bath directly to refrigerator. Chill uncovered until cold, at least 3 hours and up to 1 day.
Sprinkle top of each custard with 1 teaspoon raw sugar. Using kitchen torch, melt sugar on each custard until deep amber. (Alternatively, preheat broiler. Arrange custards on small rimmed baking sheet; broil until sugar topping melts and browns, about 2 minutes.) Refrigerate custards until sugar topping hardens, at least 30 minutes and up to 1 hour (do not chill longer than 1 hour or topping will start to soften). Serve custards cold.
- 3 cups self-raising flour
- 2 cups sugar
- 1tsp vanilla extract
- 3/4 cup cocoa powder
- 2 tsp baking soda, sifted
- 200g butter, softened
- 1cup milk or unsweetened yoghurt
- 3 large eggs
- 1 cup boiling hot coffee
- 230g butter, softened
- 120ml milk
- 1 teaspoon vanilla bean paste or 3 tdp vanilla essence
- 1kg icing sugar
- 1/4 cup caramel- extra for decoration
- Preheat oven to 160°C. Butter and flour 2 x 20cm and 2×6” round cake tins and line the base with baking paper.
- Place all ingredients except into a large mixing bowl and mix for around 5-10min or until the ingredients are combined and the butter is fully incorporated. Pour mixture into prepared tins and gently smooth the top. Bake for 45min to an hour or until a skewer inserted into the centre comes out clean – the 6” cakes will only take 20min. Allow to cool in the tin before turning out onto a wire rack to cool completely before icing.
- In a large bowl of an electric mixer, beat together the butter, milk, vanilla essence and half of the icing sugar until combined. Gradually add in the remaining icing and caramel and beat until smooth and creamy – the longer you mix the silkier your icing will be.
Assembling your cake
- Once all of your cakes have cooled completely, you will need to carefully level the tops of the cakes so that they are all flat.
- Starting with one of the larger cakes, spread a small amount of icing onto the cut side of the cake and then gently place onto either the cake board or cake stand – this will stop the cake from moving around. Add 1 cup of icing to the top of your cake, using a pallet knife spread on top of the cake until you have a nice smooth finish, being careful not to let the icing go over the edges of the cake. Place the first layer into the fridge and allow to cool before adding the the next layer of cake and icing, repeat the above steps. For the 6” layers, top tier, repeat the above steps but spread 1/2 cup of icing onto the cakes. Once iced, place in the fridge for 10min for the icing to cool.
- In a small bowl, gently melt 4 tablespoons of caramel in the microwave before drizzling atop your iced cake with a spoon and decorating with fresh coffee beans. Serve generous slices of this delicious cake with your friends and family at your next celebration.
- 1 cup water
- â…” cup sugar
- 2 tbsp corn syrup
- 2 tbsp instant espresso
- 1 cup vanilla almond milk
- 1 tsp cinnamon
- Bring 1 cup of water and sugar to a boil in a saucepan, cooking until sugar dissolves. Cool for a few minutes and then stir in the corn syrup.
- Reserve ¼ cup of this sugar syrup and set aside. Mix the remaining sugar syrup with the espresso powder while it is still warm. Cool to room temperature.
- Combine the almond milk with the reserved ¼ cup of sugar syrup. Whisk the cinnamon into the milk mixture.
- Divide the milk mixture among 8 ice pop molds. Divide the espresso mixture evenly among them. Cover and insert popsicle sticks. Freeze for 6 hours or until frozen.
- 13.2oz whole milk
- 13.2oz double cream
- 5.3oz sugar
- 0.8fl oz Grand Marnier
- 0.5oz gelatine
- 4.2oz bitter orange marmalade
- 1fl oz espresso or mocha coffee for each serving
- Put the milk, double cream and sugar in a pan; bring to the boil.
- Put the gelatine to soften in cold water.
- Place 20g of bitter orange marmalade on the bottom of each glass (glass size: 220/250ml).
- After the mixture has boiled remove from the heat, squeeze the gelatine and add to the mixture.
- Add the Grand Marnier.
- Pour into a jug and allow the mixture to cool down without letting it harden.
- At this point pour 150ml of mixture into each glass.
- Put the glasses in the fridge to set.
- Before serving pour an espresso on each dessert.
- 100 ml (3.5 fl oz) coffee
- 250 ml (8.8 fl oz) mascarpone
- 250 ml (8.8 fl oz) cream cheese, such as Philadelphia
- 100 g (3.5 oz) icing sugar
- 15 ml (0.53 fl oz) gelatine
- 250 g (8.8 oz) digestive biscuits
- 40 g (4.4 oz) sugar
- 150 g (5.3 oz) butter
- 5 g (0.2 oz) coffee powder
- 200 g (7.1 oz) acacia honey
- 100 ml (3.5 fl oz) water
Preparation of the cake base:
- Crumble the biscuits in a bowl.
- Add the sugar and coffee powder to the biscuits.
- Melt the butter completely.
- Pour the melted butter over the mixture and mix until smooth.
The cream cheese filling:
- Mix the mascarpone, cream cheese and icing sugar in a bowl.Soften the gelatine sheets in cold water.
- Dissolve the gelatine in the hot coffee.
- Add the coffee to the cream and mix until smooth and even.
- Soften the gelatine in cold water.
- Mix the honey and water in a pan. Bring to the boil.
- Add the soft gelatine and mix until completely dissolved.
- Arrange a layer of biscuit mix about half a centimetre high on the base of a single-serving ring mould.
- Leave to chill in the fridge for 30 minutes.
- Pour the coffee cream over the biscuit base, up to about a centimetre from the edge.
- Chill in the fridge for 30 minutes.
- Pour a layer of the honey jelly half a centimetre high over the cake and leave in the fridge for 6 hours.
- Turn out onto the serving dish and decorate with coffee beans.