Tag Archives: coffee

Coffee, Chocolate, Caramel Molten cake


I am sure you have had the molten cakes going around. They are so amazing as you cut into them and the chocolate runs out. This one is slightly different in that it is made in a loaf pan and you can serve it on a plate and slice it.



  • 75g milk chocolate chips
  • 75g caramel chips
  • 113g butter, room temperature
  • 3 large eggs, room temperature
  • 50g granulated sugar
  • 40g all purpose flour
  • 25g almond flour (optional – if you do not have almond flour increase the amount of all purpose)
  • 1 teaspoon instant coffee
  • pinch of salt


Preheat your oven to 320F. Line and butter your loaf pan and set aside.

Put the chocolate chips, caramel chips and butter into a heatproof bowl and microwave for 30 seconds. Stir and then repeat for 5 second bursts until it is all melted and smooth.

Whisk the eggs and sugar on high speed until they are light lemon in color and have tripled in volume. Sift the flour into this mixture. Drizzle the coffee and fold gently until it is all incorporated. Then add the cooled melted butter chocolate mixture and salt and stir till incorporated. The batter is very very runny.

Pour the batter into your loaf pan and bake for 35-45 minutes. The cake is done when you shake the pan and there is still a little jiggle left. Take it out and let if cool before turning it onto a plate and cutting it.




Coffee Meringue, Red wine mousse, White chocolate drizzle


Following on the heels of my last meringue that was such a hit. I decided to do a different take on them for another friends birthday. Since he likes red wine, I thought I would do a take on that and hoped that the coffee meringues would pair well with the red wine mousse. The combination did turn out very well and they were the talk of the party. They were gone in a jiffy!. Thankfully I did save one for the birthday boy. I will say these are very adult ones even though they have very little red wine. You can make a different mousse, chocolate or coffee or just use sweetened whipped cream and top with your favorite fruits!


Makes 30
Prep time 30 minutes
Cook time 40 minutes

For the meringue

For the white chocolate drizzle

  • 12 ounces white chocolate chips
  • 1 cup heavy whipping cream

For the red wine mousse

  • 300 ml heavy whipping cream
  • 1/4 cup granulated sugar
  • 1/2 cup red wine


Preheat the oven to 350F. Using a ramekin or any other method of your choice draw round circles on parchment paper and place it on a cookie sheet.

Using the meringue recipe, make the meringue batter. Once your batter is ready put it into a piping bag with a 1 cm nozzle, if you have one. If you do not have nozzles put it in your piping bag or a Ziploc bag and just snip the end off  to a about 1 cm.

Start by piping discs and then build up the sides of the nest. Turn down the oven to 230F. Using oven mitts put the baking sheets in the oven. Bake for 35 minutes and then swap the bottom and top trays and bake for another 35 minutes. Turn the oven off and let the meringues stay in for another 1/2 hour and then remove them.

For the Red Wine Mousse

Pour the cream into the bowl of a stand mixer. Using the whisk attachment whisk the cream starting on slow and slowly increasing the speed to medium high. Once the cream has started to thicken about 3 minutes start to add the sugar in a steady stream. Once you have added all the sugar whip until you get to the soft peak stage (when you lift the beaters the cream lifts to a peak and but does not hold the peak. Add the red wine and gently fold until its all incorporated. At this point you can add more if you like – just do not add too much as you want your cream to hold shape.

For the White chocolate drizzle

Heat the heavy cream in the microwave for a minute in a heat proof container. Add the chocolate and let it sit for about 3-5 minutes and then start to stir and keep stirring until its all melted.


When you are ready to serve, spoon the mousse into each meringue. Drizzle the white chocolate on top and serve.


Coffee Meringue, Hazelnut Mousse, Whipped Cream, Candied Hazelnuts

Coffee Meringue

That’s a mouthful right yeah and it was an amazing mouthful. There was a little crunch and a whole lot of yummmm. I cannot even begin to tell you how scrumptious this was. It all started out with everyone just trying a small piece and before you know it they all came back for more and it was gone barring a small piece which was kept for someone.

The thought for this came around as I wanted to make a cake for a friends birthday. I wanted to make something that had hazelnut and Nutella was an option. I had made a Nutella cake a little while back and did not want to repeat that – and I had egg whites sitting around (imagine that :-)). So I though ooh a Meringue would be nice and it could incorporate hazelnuts. I get my hazelnuts (called filberts) at Whole foods. I only buy what I need since I generally do not eat them unless they are mixed with chocolate. Its really easy to toast them and skin them and then use them.

Just making a meringue was not going to be enough, I had to incorporate Nutella into it. That is how the Nutella mousse got in there. I also wanted to lighten it up and so came the whipped cream in all its silky sweet glory. Now I did not just want to make a plain meringue and thought a coffee would go quite nicely with it and it shows off the color really well. When I normally make a meringue ‘cake’ I put it together just a little before I serve it. However, I was taking this to a friends so I made it well in advance, the interesting part is that is softened completely so you did not get the crunch of the meringue, but the flavors meshed together so well and as I said before it was gone in a minute.


Servers 10-12
Prep time 30 minutes
Cook time 1 1/2 hours

Prepare the hazelnuts

  • 150 gms raw filberts (Hazelnuts), roasted in a 350F oven for about 5-7 minutes. Take them out of the oven, put them into a clean kitchen town and let them cool for about 2 minutes and then rub them to get the skins off. Set aside.

For the meringue

  • 100 gms Hazelnuts (from above), coarsely chopped
  • 225 gms granulated sugar
  • 6 egg whites
  • 2 tablespoons instant coffee (Nescafé) dissolved in 1 tsp boiling water
  • 25 gms light brown sugar

For the Nutella mousse

  • 300 ml heavy whipping cream
  • 1 tablespoon granulated sugar
  • 10 tablespoons Nutella

For the Whipped cream

  • 300 ml heavy whipping cream
  • 3 tablespoons granulated sugar

For the candied hazelnuts

  • 50 gms Hazelnuts (from above)
  • 3/4 cup sugar
  • 3 tablespoons water
  • 1/8 teaspoon sea salt

Cocoa powder (optional)


For the meringue

Preheat the oven to 375F. Draw 3 – 9 (23cm) inch circles on 3 parchment papers. Place them on your baking trays and set aside.

Microwave the granulated sugar for 3-5 minutes in the microwave – stirring so it is warm to the touch. Set it aside.

Using a stand mixer whisk the egg whites with a pinch of salt, starting off on a slower speed and gradually increasing the speed to high. Whisk until the egg whites reach nearly stiff peaks. Add the hot sugar all in one go and continue whisking for about a minute. Scrape down the sides of the bowl. Add the coffee and continue to whisk for another 3 minutes on high, until the meringue is glossy.

With the mixer on high, add the light brown sugar a spoon at a time, whisking until the sugar is incorporated, about 2 minutes.

Turn the oven down to 230F. Divide the meringue between the three circles, spread out to the edges of the circle. Sprinkle the chopped hazelnuts equally over each  meringue. Put the trays into the oven. I had one on the middle shelf and two on the lower shelf. Set your timer for 45 minutes. At 45 minutes, swap the lower and upper trays and bake for another 45 minutes. Turn the oven off and let the meringues stay in the oven until the oven is cool.

For the Nutella Mousse

Whisk the heavy cream in a clean bowl until it has started to thicken, add the sugar a spoonful at a time and continue to beat until you reach the soft peak stage. Put the Nutella into a large bowl. Take a heaping spoonful of the whipped cream and add it to the Nutella and stir to lighten the Nutella. Repeat this procedure twice so the Nutella is now light and fluffy and can be added to the rest of the whipped cream. Fold gently until it is all incorporated.

For the whipped cream

Whisk the heavy cream in a clean bowl until it has started to thicken, add the sugar a spoonful at a time and continue to beat until the soft peak state.

For the candied hazelnuts

Heat sugar and water in a small saucepan over medium high heat. The sugar will dissolve and start to caramelize. This takes a little time so just be patient. Once the sugar starts turning a medium amber add the salt and then the hazelnuts. Stir to coat and then place them on a silicone mat (or parchment paper). You want them to be in clusters of no more than 3 or they can be individual.


Have your cake plate ready. Put a little of the whipped cream onto the plate. Place the first meringue on the plate. Spread a third of the Nutella on the meringue, then a third of the whipped cream. Top with the next meringue and repeat with Nutella and whipped cream. Repeat with the last meringue. Just before you are ready to serve top with the candied hazelnuts. Use a strainer and sprinkle with cocoa powder. Do not assemble too much in advance as you want the crispiness of the meringue to come through.

I do hope you enjoy this and would love to hear from you if you did make it.


Trifle with layers of Raspberry, Coffee and Hot Fudge mousse

Just a little trifle..

Just a little trifle..

First of all let me apologise for the picture. I realized I had not taken one out and the trifle was going fast. So I tried to get the best shot I could with my handy Galaxy SII.

I was going for a pot-luck and was trying to think of what I could make that would be quick (relatively) and something that did not involve baking as I was short on time. I was looking through my newspaper cut out (yes we still get the newspaper) and came across this recipe. I love the traditional English trifle, especially when you get fresh strawberries which are amazingly sweet and have little to no cores in them. However, this Raspberry Fudge Mocha Mousse Trifle which is a mouthful sounded quite delicious.  I of course changed things around a tad bit.

I decided to make my own fudge as I really like having hot fudge on ice cream (who doesn’t?) and I do not really like the store brands. I did a little googling to try to find a good hot fudge recipe and came across this. Now I have been a quiet lurker on Smitten Kitten’s site for a while. I love her site and photographs. Anyways in doing things in a haste as I wanted the fudge to cool down. I dumped everything into a bowl and made it. I also ran short of corn syrup so I used some pancake syrup instead. It came out wonderfully, and the next day I was able to reheat what I wanted to use and it was simply yummy (Yes I saved some for myself to pig out on).

When I took the dessert out of the fridge there was a line that was waiting on it. We took a little time in finding a spoon so that people be able to dig down and get to all the layers. I must say the dessert was definitely well received and was gone before everybody got a chance to have some.

I will apologize to the coffee lovers in advance. I don’t drink coffee and just keep the single use sachet’s for the times I have to make use of coffee. When I do not have those then I run down to Sumiers house and he brew’s me a cup of the flavor of the month. I, however, have to answer a few questions on what sort of coffee flavor I am looking for and how fine should the grains be … (coffee lovers will have an immediate appreciation for Sumiers plight – while the non-drinkers will totally understand the quizzical look on my face which says – I just want coffee :-)). Thanks for reading and I would love to hear your comments.


Hot Fudge Sauce (modified from Smitten Kitten)

  • 4.5 ounces milk chocolate
  • 3 tablespoons butter, unsalted, cut into chunks
  • 2/3 cup water
  • 1/3 cup sugar
  • 4 tablespoons corn syrup
  • 2 tablespoons pancake syrup
  • 2 tablespoons rum

Dump everything (except the rum)  into a pot and put it on a medium heat. Stir until everything is dissolved. Keep stirring for about another 3 minutes until the chocolate is completely melted. Then turn up the heat and let the mixture come to a boil. Then turn down the heat to a simmer and let it cook for about 10-12 minutes. Keep stirring occasionally and scrape down the sides of the pot. You will see after about 12 minutes that the sauce has reduced and has thickened. Turn off the heat and let it cool. Once it is cool add the rum and stir and it is ready.

Raspberry Sauce

  • 8oz packet of raspberries
  • 2 tbsp of raspberry jam
  • 1 tbsp water

Pick out about 20 strawberries and set them aside on a plate. Put the rest of the berries and the raspberry jam into a blender and puree. Add just about a tablespoon of water to think it down.


  • 1 sachet of coffee (Nescafe)
  • 1/4 cup hot water

Stir the coffee in the hot water and let it cool.


  • 6 cups heavy whipping cream
  • 8 tablespoons sugar
  • 1 Store bought pound cake (loaf size)

Cut up the pound cake into cubes.

Whip the cream until it start to thicken. Add sugar slowly and keep whipping until you get stiff peaks. Divide the whipped cream into three portions. Into the first portion fold in 3/4 cup of raspberry puree.

Now start assembling. Put down two layers of cubed pound cake into your trifle bowl. Pour on the raspberry mousse. Put this into the refrigerator while you get the next layer ready.

Into the second portion fold in the coffee. Take the trifle bowl out of the fridge and put on another cake layer (you should have finished all your cake by now). Then pour the coffee mousse on top and return to the fridge.

Into the last portion, fold in the now cooled hot fudge. Then pour this layer onto of the coffee layer. Decorate with Raspberries and refrigerate until ready to serve.

Irish Coffee Shots

Irish coffee cups

Irish coffee cups

So my friend Lorne came up with this fabulous idea to make mini-desserts for the New Years Party. I am going to do a write-up on all the desserts I made. It was a lot of fun to come up with ideas and try to make different desserts. It was really nice to make a lot of little desserts and everyone loved trying lots of different desserts.

A little note about using gelatine. We get gelatine in a powder format in the US (in Europe and Australia you get it in sheets). To soften gelatine you sprinkle it over water and let it soak for about 4 minutes. I normally use a small cereal bowl so I get the maximum surface to sprinkle the gelatine.

For a couple of twists you can add a cocoa cream layer between layer 2 and layer 3. You can also reduce the amount of alcohol or increase especially if you want something more boozy!

This is a dessert especially for coffee lovers. I hope you enjoy it as much as my friends did.

New Years Table

New Years Table


For 12 5oz shot glasses. Approx prep time 1 hour

Layer 1

  • 300 ml water
  • 1 sachet instant espresso powder (I used a Starbuck’s sachet)
  • 1/2 cup rum or whisky
  • 1/2 packet gelatine (soaked in 1/2 cup of water)
  • 2 tbsp sugar

Layer 2

  • 1000 ml milk
  • 6 tbsp cornstarch
  • 4 tbsp instant coffee
  • 4 tbsp sugar

Layer 3

  • 300 ml  heavy whipping cream
  • 3 tbsp sugar
  • 2 tbsp Kahlua

Chocolate block for chocolate shavings


Layer 1

Sprinkle the gelatine over the 1/2 cup of water and let it bloom. Heat the 300ml of water then add the espresso powder and sugar and stir to dissolve. Add the rum and then the gelatine and stir till the gelatine dissolves. Pour it carefully into the shot glasses. Let them cool on the counter and then refrigerate them while you continue to the next step.

Layer 2

Dissolve the cornstarch in about 100 ml of milk. Heat the rest of the milk, sugar and instant coffee until hot (not boiling). Add the cornstarch milk and lower the heat. Stir constantly until the mixture begins to thicken and then keep it on for 1-2 more  minutes till it thickens a little more.  Turn off the heat and stir occasionally as it cools so it does not form a skin. Once it is cool you can spoon it into the glasses or use a piping bag. Return to the refrigerator.

Layer 3

Whip the cream till it starts to thicken. Then slowly add the sugar until it just starts to form thick peaks. Add the Kahlua and fold into the cream. Spoon that over layer 2 or pipe it over layer 2.

Using micro-plane shave a block of chocolate onto the whipped cream. Refrigerate until ready to server.

Coffee Syrup Cake

Coffee Syrup Cake

Coffee Syrup Cake

While visiting my sister in Australia I came across a recipe for Coffee Syrup Cake and this is my take on it. The cake is really easy to put together. Just make sure you  have all your ingredients at room temperature. For the instant coffee in the cake I used Nescafe. For the coffee syrup it was Sumier to the rescue as I ran out of instant coffee, so he had some Colombian coffee beans that he ground up finely for me and I used that to make a cup of coffee. I had to strain it after it was made because the beans did not dissolve. The cake was really moist (yeah with all the coffee) and seconds were had without any encouragement.


  •     3 tsp instant coffee
  •     4 teaspoons hot water
  •     3 eggs (at room temperature)
  •    150g butter softened
  •     3/4 cup firmly packed light brown sugar
  •     1 1/4 cup self raising flour
  •     2 tbsp cocoa
  •     150g butter softened
  •     4oz dark chocolate  (to decorate)

For the Syrup

  • 1/2 cup sugar
  •  1 cup fresh coffee


Grease a bundt pan. Dissolve the coffee in the hot water. Preheat the oven to 350F. Sift flour and cocoa together and set aside. Cream the butter and then add the sugar and continue to cream until well blended. Add the eggs one at a time beating until incorporated. Then add the flour-cocoa mix and beat and finally add the coffee and mix. Pour mix into bundt pan and smooth out the top. Bake in the oven for 30 minutes.

While the cake is baking make the coffee.

Once you take it out of the oven, let it sit in the pan for about 3 minutes and then turn it onto a wire rack with a plate underneath the wire rack. Use a toothpick to prick holes all over the cake. Using a pastry brush, brush the coffee all over the exposed side of the cake. This will take you a little time but the coffee will all be absorbed.

Melt the chocolate and then drizzle over the top of the cake. Move the cake to your serving platter and enjoy.

Coffee souffle with a touch of Rum

Coffee Souffle

Coffee Souffle

Two in a row, the dessert this week is very similar to the one I made last week in terms of preparation. This one is just as easy to do and is simply delightful. The coffee is a very nice pick-me-up. I have not figured out how to serve this besides scooping it out of the bowl and just serving it. The next time I try it I may do a little coffee syrup.


  • 4 eggs separated
  • 4 oz granulated sugar plus 2 tbsp
  • ½ pint heavy cream
  • 2 tbsp coffee
  • 2 tbsp rum


I used a 2 pint soufflé dish so I did not need to tie a band of foil/greaseproof paper around my dish. If you have a smaller dish tie foil so that it stands about 2 inches higher than the rim of the dish.

Put two tablespoons of water into a little bowl add one sachet (two teaspoons) of instant coffee and stir to dissolve.

Put the egg yolks and 2oz of sugar into a heat proof bowl. Place it over a pan of boiling water that is off the stove. Start whisking.  Beat until the yellows are pale and frothy. The yolks will also be quite thick and almost doubled in volume. Stir in the coffee and rum, folding until its all incorporated.

Beat the egg whites until they are frothy. Continue beating the whites adding the (2oz) of sugar one tablespoon at a time until all incorporated. You should get a shiny meringue.

Whip the cream and as it starts thickening add the 2 tbsp of sugar. Beat until they form soft peaks and you have a shiny meringue. Fold this into the egg yolk mixture in three batches. First batch to lighten the egg yolk mixture you can be brisk with this addition. Then fold the next third of the meringue until completely incorporated and then the last third very gently.

Now fold in the egg whites gently. Pour into soufflé dish and freeze until ready to serve. Freeze for at least 4 hours before serving

When you are ready serve, take it out of the freezer and serve.