Nothing is better than a nice cup of coffee. Well, the only thing that can be better is a nice cup of coffee accompanied by a delicious coffee dessert. So whether you are looking for some ideas to add to and brighten your coffee break, or you are searching for a mouth-watering dessert for a romantic dinner date, I have put together 6 recipes which use coffee as an ingredient that will help sweeten up your days.
· 3 egg yolks (if possible use pasteurized eggs, Safest Choice Eggs is what I used)
· 1/2 cup sugar
· 1/3 cup milk
· 1 pound mascarpone cheese, room temperature
· 7 oz lady fingers
· 1 cup cold brewed coffee
· cocoa powder
· chocolate shaves
1- Whisk the egg yolks, sugar and milk in a medium saucepan until combined.
2- Cook over medium heat, whisking all the time, until it reaches boil point. Continue cooking for one more minute. Leave to cool for about 30 minutes at room temperature followed by 1 hour in the fridge.
3- Once the egg yolk mixture is cold, whisk in 1 pound of room temperature mascarpone cheese.
4- Line a 9X5 loaf pan with plastic wrap.
5- Moving as quick as possible dip one third of the lady fingers in the cold coffee, one at a time, and place them on the bottom of the pan in a single layer. You might need to break a few to fit perfectly into the pan.
6- Spread almost one third of the mascarpone filling over the lady fingers.
7- Place a second layer of coffee dipped lady fingers and spread some more mascarpone cheese on top.
8- Dip the remaining lady fingers in coffee and arrange them over the mascarpone cheese.
9- Spread the remaining mascarpone cheese, cover with plastic wrap and refrigerate over night.
10- Gently remove the tiramisu from the pan, sprinkle with cocoa powder and grate chocolate on top.
11- Slice and enjoy!
Double-Layer Chocolate Cake with Coffee Buttercream
· 3 c all-purpose flour
· 2¼ c sugar
· ¾ c cocoa powder
· 2 tsp baking soda
· ¼ tsp salt
· 2 c cold water or coffee
· ½ c vegetable oil
· 2 tbsp white vinegar
· 4 tsp vanilla
Coffee Buttercream Frosting
· ½ c shortening
· ½ c vegan butter
· 5 c powdered sugar, sifted
· 1 tbsp instant coffee dissolved in 1 Tbsp vegan milk
· up to ¼ c plain, unsweetened vegan milk
1- Preheat oven to 375°.
2- Grease and flour two 9″ cake pans and line with parchment paper.
3- In a large mixing bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
4- In a medium mixing bowl, whisk together water or coffee, oil, vinegar, and vanilla.
5- Stir until the dry mixture is just moistened; some lumps are okay. The batter will turn lighter in color.
6- Pour quickly into prepared pans.
7- Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
8- Allow to cool in pans for 10 minutes.
9- Loosen sides of cake from pans, then flip them out of the pans and onto cooling racks.
10- Cool completely before frosting.
11- Meanwhile, prepare frosting.
12- Cream shortening and butter.
13- Add powdered sugar, coffee mixture, and 1 tablespoon vegan milk; beat with a fork until blended.
14- Add more vegan milk, a tablespoon at a time, until you reach your desired consistency. Use less milk for dense frosting, and more for a whipped consistency. If you’d like it to be particularly fluffy, beat with a hand mixer instead.
15- Frost and decorate cake as desired.
· 2 cups flour
· ½ cup sugar
· ½ cup brown sugar
· 1 tsp baking powder
· 1 tsp instant coffee granules
· ½ tsp ground cinnamon
· ½ tsp salt
· ¼ cup cold butter, cut into small cubes
· 1 cup milk chocolate chips
· ½ cup chopped toasted walnuts
· 3 eggs, lightly beaten
· 2 tbsp coffee liqueur (optional)
· Egg wash (1 egg, lightly beaten with 2 tbsp milk)
1- Preheat oven to 350F. Line two large baking sheets with parchment.
2- In a large mixing bowl, combine flour, sugar, brown sugar, baking powder, coffee granules, cinnamon and salt. Using a pastry cutter or 2 knives, cut in the butter until the mixture is fine and crumbly.
3- Stir in chocolate chips, walnuts, eggs and coffee liqueur (if using) until the dough is just barely moistened. Turn out onto a lightly floured surface, and knead lightly until the dough is soft and slightly sticky, about 8-10 times.
4- Using floured hands, divide the dough into quarters. Shape each quarter into a 9″ long roll. Place two rolls 4 inches apart on each of the prepared cookie sheets, gently flattening each one into a 2″ wide slab. Brush the top and sides of each log with egg wash.
5- Bake in preheated oven for 30 minutes, or until the top of the slabs feels firm and dry. Remove from the oven, but do not turn off the heat. Set the slabs on a wire rack to cool for 10 minutes.
6- Once the slabs are cool enough to handle, cut crosswise into into ½” thick slices. Place slices upright, ¼ inch apart, on cookie sheets.
7- Place the slices on the baking sheet, cut sides down, and return to the oven to bake for 10 minutes. Turn cookies over, and continue baking for another 10 minutes (the cookies should be just a bit soft in the centre – don’t worry, they’ll harden up once they cool). Transfer to a wire rack to cool completely, then store in airtight containers.
· 300 g Maria cookies (also known as ‘Rich Tea’)
· 250g butter
· 300g sugar
· 300g soluble coffee
1- Start by grinding 20g of Maria cookies so that it is as thin as possible. Set aside.
2- Add the butter to room temperature, sugar and 1 tablespoon of dissolved coffee. Make sure you get an homogeneous cream. Set aside.
3- Soak the remaining biscuits in dissolved coffee slightly and make alternate layers with the cream previously made.
Mini Kahlua Cheesecake
· Chocolate sandwich cookies (Oreos)
· Tablespoons Challenge butter
· 2 oz. semi-sweet chocolate
· 12 oz. (1 and 1/2 package) cream cheese
· 1/4 cup sugar
· 1 egg
· 1 teaspoon vanilla
· 1/4 cup Kahlua (coffee liqueur)
1- Prepare the cheesecake pan by rubbing the inside of each cheesecake well with a lightly oiled paper towel.
2- Preheat oven to 350*F.
3- Make the crust- Melt the butter in a small bowl. Place the oreo cookies in a large ziplock type bag, and crush using a rolling pin. Place crushed cookie crumbs in a medium sized bowl and combine with melted butter. Add about 1 tablespoon of the crust mixture into each of the 12 mini cheesecake wells. Pack down the crumbs using a shot glass or glass spice bottle. Bake crust for 10 minutes in preheated oven.
4- Make the filling- Melt chocolate in a small bowl and set aside. In the bowl of an electric mixer, blend cream cheese until very smooth. Add sugar and continue to blend until fully incorporated. Add egg and vanilla, and continue to beat, scraping down the sides of the bowl as needed. Add melted chocolate, and blend. While blending, add Kahlua. Beat an additional 30 seconds or so.
5- Reduce the oven temperature to 250*F.
6- Open a large ziplock bag and place it in a large glass, pulling the sides of the bag down over the glass. Add the cheesecake filling to the bag, then close the bag. Snip off one corner of the bag, and fill each well of the cheesecake pan a bit more than 3/4 full with filling. If there is a bit of extra filling, you can bake it in a small ramekin for a little “tester”
7- Place cheesecake pan in the 250*F oven and bake cheesecakes until the filling is set, 22-25 minutes. Place the pan on a wire cooling rack and allow to cool to room temperature, then place entire pan in the refrigerator about 4 hours before removing cheesecakes from the pan.
8- Once cool, carefully remove the cheesecakes from the pan (pressing up on the removable bottom of each well). Keep the cheesecakes in the fridge until ready to serve. Garnish with whipped cream, a chocolate covered espresso bean and a sprinkle of cinnamon or cocoa powder.
Espresso Walnut Brownie
· 1.5 cups raw walnuts, divided
· 1 cup raw unsalted almonds, roughly chopped
· 2 – 2 1/2 cups Medjool or Deglet Nour dates, pitted
· 3/4 cup cocoa powder OR raw cacao if you have it
· 1-2 tsp espresso powder or finely ground coffee (depending on preference)
· pinch sea salt
1. Place 1 cup walnuts and 1 cup almonds in food processor and process until finely ground.
2. Add the cocoa powder or cacao, espresso powder and sea salt. Pulse to combine and then transfer to bowl and set aside.
3. Add the dates to the food processor and process until small bits remain. Remove from bowl and set aside.
4. Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor spout. Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand.
5. Add the brownie mixture to a small parchment lined cake pan or loaf pan and add remaining 1/2 cup roughly chopped walnuts. Toss to combine and evenly distribute, and then press down with your hands until it is flat and firm.
6. Place in freezer or fridge to chill before cutting. Store in an airtight container to keep fresh. Will keep in the fridge for at least 2 weeks and in the freezer for at least 2 months.