COFFEE AND WHITE CHOCOLATE BROWNIES
Makes about 18-20
150g butter
180ml castor sugar
200g dark chocolate
45ml strong coffee powder
3 extra-large eggs
5ml vanilla essence
250ml flour
125ml pecan nuts, chopped
100g white chocolate, chopped
extra melted white chocolate for drizzling
Grease and line a 18x20cm cake tin. In a saucepan, combine butter, sugar, chocolate and coffee over a low heat until the chocolate is melted.
Remove from the heat and beat in eggs and vanilla. Sift in flour and mix well. Lastly mix in the nuts.
Pour into prepared pan and push the pieces of white chocolate into the mixture. Bake at 180°C for 30 to 40 minutes, until firm.
Cool in the tin and drizzle with melted white chocolate before cutting into squares.
COFFEE CARDAMOM CAKE
200g butter, softened
250ml castor sugar
4 eggs
45ml coffee powder dissolved in 15ml boiling water
10ml ground cardamom
500ml flour
10ml baking powder
Icing
20-30ml brewed coffee to mix
500ml sifted icing sugar
pistachio nuts for sprinkling
chocolate-coated coffee beans for decorating
Cream the butter and sugar until light and fluffy.
Add the eggs one at a time, beating after each addition.
Beat in the coffee.
Sift the cardamom, flour and baking powder and fold into the creamed mixture.
Spoon mixture into a greased 23cm ring pan and bake at 180°C for 20-30 minutes until a skewer inserted into the cake comes out clean.
Remove the cake from the oven and cool in the pan for 5 minutes before turning out on to a cooling rack.
Cool completely then drizzle with icing.
Sprinkle with pistachio nuts and decorate with chocolate-covered coffee beans.
ICING: Add enough coffee to the icing sugar to make a stiff glace icing.
TIRAMISU ICE CREAM
Serves 8
30ml instant coffee
80ml boiling water
30ml coffee liqueur
385g tin of condensed milk
500ml cream
60ml milk
200g packet of finger biscuits
cocoa and grated chocolate to serve
Combine coffee, water and liqueur and cool.
Combine condensed milk and cream and beat with electric mixer until thick. Beat in half of coffee mixture. Mix the rest with the milk.
Line a 20cm square cake tin with foil and then plastic wrap. Spoon half of creamy mixture into bottom of tin. Dip the finger biscuits into the coffee and milk mixture and place on top of creamy mixture.
Pour rest of creamy mixture on top of biscuits. Place in the freezer to set overnight.
To serve, unmould from foil and plastic and place on a dish. Sift over cocoa and sprinkle with grated chocolate.
SPICED COFFEE JELLY
Makes 6-8
7 gelatine leaves
375ml cream
60ml castor sugar
8 cardamom pods, bruised
450ml strong black coffee (preferably filter coffee)
Coffee syrup
200ml strong black coffee
250ml castor sugar
45ml coffee liqueur
Soak the gelatine leaves in some cold water.
Heat the cream in a small saucepan to just below boiling with the cardamom pods. Remove from the heat.
Squeeze out the gelatine leaves and add to the hot cream together with the coffee. Stir well to dissolve the gelatine. Strain the mixture to remove the cardamom. Pour into coffee cups and refrigerate until set.
Before serving pour a layer of coffee syrup in to each cup.
Syrup: Place all the ingredients in a pot and boil for five minutes.
MOCHA SWISS ROLL
5 extra large eggs
180ml castor sugar
80g butter, melted
30ml coffee granules
15ml cocoa powder
15ml hot water
250ml self-raising flour
Filling
250g mascarpone cheese
125ml cream
45ml castor sugar
45ml coffee liqueur (optional)
50g chocolate, grated
Beat the eggs until foamy with an electric mixer and whisk attachment. Gradually add the sugar while beating. Beat until thick and creamy.
Combine the butter, coffee, cocoa and hot water and mix to dissolve the coffee and cocoa. Add to egg mixture. Sift over the flour and fold in until well blended.
Spread mixture into greased and lined 25x35cm Swiss roll pan. Bake at 180°C for 12-15 minutes or until cake feels firm to the touch.
Remove from oven and turn out on to a sheet on non-stick baking paper sprinkled with castor sugar. Remove the paper lining, trim the edges and roll up.
Allow to cool completely. Unroll and spread with the filling, reserving some for decorating the top.
Reroll and decorate with extra filling and coffee beans.
FILLING: Combine the mascarpone, cream and sugar and beat to form a spreadable consistency.
Mix in the liqueur and chocolate. - The Star