coffee delights

Espresso mousse with Frangelico cream




150g (5oz) good-quality dark chocolate, roughly chopped
4 free-range eggs
4tsp espresso coffee powder dissolved in 1tsp hot water
150ml (¼pt) double cream
3tbsp icing sugar, sifted
3tbsp Frangelico (hazelnut liqueur)
hazelnuts and melted chocolate, to decorate (optional)

To make the mousse, melt the chocolate in a heatproof dish over simmering water, then set aside to cool slightly. Separate 3 of the eggs, whisk the egg yolks with the final whole egg and add the coffee before beating into the melted chocolate. In a clean bowl, whisk the 3 remaining egg whites to soft peaks. Fold into the chocolate mix until evenly combined. Spoon into glasses or ramekins and chill for at least 90 minutes.

To make the Frangelico cream, whip together the cream, icing sugar and Frangelico and spoon over the set mousses. If you like, decorate with hazelnuts dipped in chocolate.

Tiramisu cupcakes

100g (4oz) unsalted butter, softened
100g (4oz) golden caster sugar
1tsp vanilla extract
1½tbsp instant coffee granules
2 large free-range eggs, lightly beaten
100g (4oz) self-raising flour, sifted
cocoa powder, for dusting (optional)

for the masala frosting

75g (3oz) full-fat cream cheese
250g tub mascarpone cheese
1-2tbsp Marsala wine
3tbsp icing sugar, sifted

Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Beat the butter, sugar and vanilla extract together until light and fluffy. Add a couple of drops of water to the coffee granules and mix to form a thick paste. Stir this into the mix until well combined.

Gradually beat in the eggs, then fold in the flour with a pinch of salt.

Divide the cake mix between the paper cases, place in the middle of the oven and bake for 12 to 15 minutes, until springy to the touch and lightly golden on top. Remove the cupcakes from the muffin tin and cool on a wire rack.

To make the Marsala frosting, beat the cream cheese, mascarpone, Marsala and icing sugar in a large bowl until smooth. Transfer to a piping bag and pipe swirls on to each cake. Dust with cocoa powder, if using.

Sticky mocha cake with chestnut cream 


 


175g (6oz) organic self-raising flour
25g (1oz) organic/fair trade cocoa
2tbsp Kahlua
200g (7oz) organic unsalted butter
185g (61⁄2oz)organic  light soft brown sugar
250g (9oz) organic/fair trade dark chocolate
350ml (12fl oz) organic/fair trade strong black coffee
2 large free-range eggs, beaten
250g (9oz) organic chestnut purée
3tbsp organic double cream
white and dark chocolate curls, cocoa and icing sugar, to decorate (organic/fair trade)


Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Sift the flour and cocoa powder into a bowl with a large pinch of salt. Place the Kahlua, butter, sugar, dark chocolate and coffee in a saucepan and cook over a low heat until melted. Allow to cool for 5 minutes, then stir in the eggs. Stir the wet ingredients into the dry until well combined, then transfer to the prepared cake tin and bake in the centre of the oven for 45 minutes, until a skewer inserted into the middle comes out clean. Remove from the oven and cool in the tin for 10 minutes, then cool completely on a wire rack. It will crack, but that's normal.

While the cake is cooling, whip the chestnut purée with the double cream until smooth. When the cake is cool, spread the chestnut cream on top in a thick layer, pile the chocolate curls in the middle and dust with a mixture of cocoa and icing sugar.

Coffee Pavlova with cappuccino cream

4 egg whites
200g (7oz) caster sugar
1tsp white wine vinegar
1tsp coffee essence, such as Camp
1tbsp cornflour

For the creamy filling

300ml (½pt) double cream, lightly whipped
4tbsp Greek yogurt
50g (2oz) dark chocolate, finely chopped
50g (2oz) pecan nuts, toasted and roughly chopped
1tbsp coffee essence

To decorate

50g (2oz) pecan nuts, toasted and roughly chopped
maple syrup and cocoa powder

Preheat oven to 110 C, 90 C fan, 225 F, gas ¼. Beat the egg whites until stiff. Add the sugar gradually, whisking all the time until thick and glossy. You should be able to turn the bowl upside down without the meringue moving. Fold in the vinegar, coffee essence and cornflour. Line 2 baking sheets with baking parchment, using a bit of meringue to stick it down. Divide mix into 8, making a small dip in the centre, then bake for 1 hour. Switch off oven and leave to cool for a few hours.

For the cream filling, mix all the ingredients together. If it is a little stiff, just add a touch of unwhipped cream to thin it down.

To serve, place a Pavlova on a plate, top with a dollop of cream, scatter over the pecans, drizzle over the syrup and dust with cocoa.

Coffee and walnut cake

150g (5oz) unsalted butter, softened
150g (5oz) caster sugar
3 large eggs, beaten
150g (5oz) self raising flour
1/2tsp baking powder
2tsp coffee granules dissolved in a little boiling water
50g (2oz) walnuts, roasted and chopped

For the coffee syrup

2tbsp light Muscovado sugar
1tbsp coffee granules mixed with 2tbsp boiling water and 1tbsp Camp coffee essence

for the coffee buttercream

50g (2oz) unsalted butter, softened
100g (4oz) icing sugar, sifted
2tsp coffee granules mixed with 1tbsp boiling water

for the coffee glacé icing

75g (3oz) icing sugar, sifted
2tsp coffee granules mixed with 1tbsp boiling water
75g (3oz) walnut pieces for decoration

Preheat oven to 180 C, 160 C fan, 350 F, gas 4. Place the butter and caster sugar in the bowl of an electric mixer and beat for 5 minutes until very pale and creamy.

Gradually add the eggs a little at a time, beating continuously until all incorporated.

Sift together the flour and baking powder and gentle fold into the butter mixture along with the dissolved coffee and the walnuts.

Divide the mixture evenly between the tins, smoothing the top with a palette knife. Bake on the centre shelf of the oven for 20 to 25 minutes or until well risen and golden brown. The cakes can be frozen, un-iced, for up to one month. Defrost and ice before serving.

While the cakes are baking, make the coffee syrup. Place all the ingredients in a bowl and stir until it has all dissolved.Pour the coffee syrup evenly over both sponges while they are still in the tins. Allow the cakes to cool completely before turning out on to a wire rack.

To make the coffee buttercream, place the softened butter in the bowl of an electric mixer, add the sifted icing sugar and dissolved coffee, and beat until smooth. If the icing is a little stiff then add a few more drops of boiling water until you have a spreadable consistency.

For the finishing touch, make the glacé icing. Place the icing sugar and dissolved coffee in a bowl and beat until smooth, adding more boiling water until you have a glossy, spreadable consistency.

To assemble the cake, place one cake on a large plate, spread over the coffee buttercream and sandwich with the other cake. Be careful not to let it break.

Spread the glacé icing over the top and decorate with the walnut pieces

P.S. remember to use organic ingredients and enjoy your dessert :)