Angela Day
COFFEE, WHITE CHOCOLATE BROWNIES
Makes about 18-20
150g butter
180ml castor sugar
200g dark chocolate
45ml strong coffee
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 an 18cm x 20cm 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 180degC for 30 to 40 minutes, until firm. Cool in the tin and drizzle with melted white chocolate before cutting into squares.
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 boudoir 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 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 cocoa over and sprinkle with grated chocolate.
MOCHA SWISS ROLL
Makes 1
5 extra large eggs
180ml castor sugar
80g butter, melted
30ml coffee
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. Gradually add the sugar and beat until thick and creamy. Combine the butter, coffee, cocoa and hot water and mix to dissolve. Add to the egg mixture.
Sift over the flour and fold in until well blended. Spread mixture in a greased and lined 25cm x 35cm Swiss roll pan. Bake at 180degC for 12-15 minutes or until cake feels firm to the touch.
Remove from oven and turn out on to a sheet of 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. Roll up again. 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.
SPICED COFFEE JELLY
Makes 6-8
7 gelatine leaves
375ml cream
60ml castor sugar
8 cardamom pods, bruised
450ml strong black coffee
COFFEE SYRUP
200ml strong black coffee
250ml castor sugar
45ml coffee liqueur
Soak the gelatine leaves in some cold water.
Heat the cream, with the cardamom pods, in a small saucepan to just below boiling.
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 into each cup.
SYRUP: Place all the ingredients in a pot, bring to the boil, and boil for five minutes.
ANGELA DAY
The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News and the Pretoria News.
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