Recipes of delicious easy with coffee, fudge and chocolate!

Eggless Chocolate Walnut Date Cake

2007-04-24T22:53:00.000+01:00

by A Beh

175g margarine
125g soft brown sugar
1 tbsp honey
1/2 tsp emulsifier
1 tsp vanilla essence
100ml milk
2 tbsp plain yoghurt
100g self-raising flour

Sifted twice
80g plain flour
1/2 tsp bicarbonate of soda
1½ tbsp cocoa powder
75g dates, remove stones and coarsely chopped
50g walnuts, coarsely chopped
1½ tbsp self-raising flour

Grease sides and line the base of 19cm round cake pan with non-stick parchment paper. Preheat oven at 170°C.

Combine dates, walnuts and self-raising flour in a plastic bag and shake well until fruits and nuts are well-coated with flour.

Cream margarine, sugar, honey and emulsifier until light and creamy. Gradually drizzle in milk and beat until well-combined. Should the mixture curdle, add 1–2 tbsp sifted dry ingredients and continue to beat. Add yoghurt and essence to mix.

Fold in sifted dry ingredients in batches and mix in date and walnut mixture.

Turn mixture into prepared cake pan and bake for 40–45 minutes or until skewer inserted into the centre of the cake comes out clean.

Cool cake in the pan for 10–15 minutes before turning out onto a wire rack to cool completely. (This makes a moist vegetarian cake and as it’s eggless, it crumbles slightly when cut into slices).

Chocolate New Wave Mango Cake

2007-04-24T22:50:00.001+01:00

2 1/2 cups all-purpose flour
1 cup cocoa powder
1 tsp double action baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
3/4 cup butter, softened
2 cups sugar
3 eggs
3/4 cup buttermilk
1 tsp vanilla extract
2 tsp red and ripe mango peel, finely chopped
2 cups (Hawaiian) mangoes, chopped
1 cup (Hawaiian) macadamia nuts, chopped
2 cups dried mangoes, chopped

Mango coulis:
100g mango, diced
100g mango puree
50g sugar
10g ginger, diced

Glaze:
peel of half a mango (julienned)
200g dark chocolate
80g mango juice
80g macadamia nuts (chopped)

Sift flour, cocoa, baking powder, baking soda, cinnamon and salt together.

Cream butter or margarine. Gradually add in sugar and beat until fluffy. Add eggs one at a time, beating well each time.

Beat in sifted dry ingredients alternately with buttermilk. Stir in vanilla, mango peel, mangoes and nuts.

Bake in a 25cm (10-inch) diameter round cake ring at 350 ºC for one hour. Turn out on the rack. Let cool for 15 minutes and glaze.

For the garnish, use fresh mangoes (diced) and crushed macadamia nuts. Then, drizzle with mango coulis.

To make Mango coulis: Saute diced mango and ginger. Add sugar and mango puree. Cook for a short while.

To make glaze: Melt dark chocolate and add mango juice. Add mango peel and macadamia nuts. Cook for a short while.

Chocolate Cake with Ganache Topping

2007-04-24T22:46:00.000+01:00

by Amy Beh
125g plain flour
25g cocoa powder
A pinch of salt
100g butter
250g castor sugar
2 tbsp apricot jam
4 large eggs separated

Combine and melt:
2 tbsp apricot jam
1 tsp water

Ganache topping:
150g bitter-sweet cooking chocolate, chopped
50ml cream

Sift plain flour and cocoa powder twice. Grease and line the base of a 21cm round cake tin. Preheat oven at 180 ºC.

Put butter, sugar and jam in a small saucepan over very low heat. Use a hand whisk to stir until butter has melted and the sugar has dissolved.

Place sifted dry ingredients in a mixing bowl, add in melted ingredients and stir gently to combine. Add the egg yolk and blend well with a hand whisk. Beat egg whites until just stiff, then fold into the cocoa mixture.

Turn mixture into prepared pan. Level up the surface with a spatula. Bake in preheated oven for 50 minutes or until cake is cooked through when tested with a skewer.

Cool cake in the tin before turning out onto a wire rack.

For the ganache topping: combine cooking chocolate and cream in a deep saucepan and stir over very low heat to melt the chocolate. Stir gently with a hand whisk until mixture is smooth. Leave aside to cool.

Slice off the top of the cake to yield a neat flat surface. Turn the cake upside down, then brush with melted jam.

Pour the ganache topping over. Use a long palette knife to smoothen the top so that the ganache will flow down the sides neatly. Sprinkle the top with toasted almond flakes. Leave the cake to set with the topping.

Chocolate Biscotti

2007-04-24T22:45:00.000+01:00

Biscotti is usually twice-baked, but this once-baked version will leave you more time to enjoy dipping the crunchy cookies into coffee or dessert wine, Italian-style. Bake a double batch, for yourself and to give away to friends who have been good

125g butter, softened
375g sugar
3 eggs
15g chocolate powder
685g flour
2 1/2 teaspoons baking powder
1/8 teaspoon salt 1 lemon, zested
1 tablespoon aniseeds
125g almonds, coarsely chopped and toasted
2 tablespoons Grand Marnier (optional)

Preheat the oven to l80ºC. Cream the but ter and sugar together until light and fluffy. Add the eggs, one at a time, fol lowed by the chocolate powder.

Combine the flour, baking powder and salt; add to the chocolate mixture with the lemon zest, aniseeds, chopped almonds and Grand Mamier, if using. Mix well.

Divide the dough in half. With lightly moistened hands, shape each half into a 22x5cm log. Flatten the logs slightly.Wrap the dough with cling film and refrigerate for 1 hour.

Cut the logs into long, thin slices and place on a silicone mat- or paper-lined baking tray Bake for 10 minutes - or longer for crisper biscotti. Remove to wire racks to cool completely before storing in an airtight container.

Creamy Mocha Fudge

2007-04-24T22:43:00.000+01:00

1/2 c Cocoa
3 1/2 c Icing sugar
1/4 c Whipping cream
1/2 c Butter
2 tb Coffee; very strong
1/2 c Pecans; coarsely chopped

Stir together cocoa and icing sugar in large bowl till well blended. There should be no lumps. Melt butter over medium heat. Add coffee and beat with an electric beater till smooth. Fold in pecans. Turn into wax paper lined loaf pan. Smooth top with knife dipped in warm water. Refrigerate till set. When set, turn and cut into squares.

Peanut Butter Cookie Parfait

2007-04-22T21:01:00.001+01:00

by J Wright

3 peanut butter cookies, coarsely chopped
90 g vanilla ice cream
60 g hot fudge ice cream topping, warmed

Set aside one large cookie piece. Sprinkle half of the chopped cookies in a parfait glass; top with half of the ice cream and hot fudge topping. Repeat. Garnish with reserved cookie piece.

Creamy Candy Bar Dessert

2007-04-21T13:23:00.000+01:00

by K Kittell

170 g graham cracker crumbs (about 32 squares)
40 g sugar
115 g butter or margarine, melted
336 g hot fudge ice cream topping

FILLING:
120 ml cold milk
190.4 g instant vanilla or chocolate pudding mix
896 g frozen whipped topping, thawed
352.8 g Snickers ® candy, chopped, divided

In a bowl, combine the crumb and sugar; stir in butter. Press onto an ungreased 13-in. x 9-in. x 2-in. dish. In a small saucepan, heat the fudge topping over low heat until warmed; pour evenly over crust. Cool.
In a mixing bowl, beat the milk, pudding mix and whipped topping for 2-3 minutes or until stiff, scraping sides of bowl often. stir in three-fourths of the candy bar pieces. Pour over crust. Sprinkle with remaining candy bar pieces. Cover and refrigerate for 2-3 hours or overnight. Refrigerate leftovers.

Ice Cream Sandwich Desserts

2007-04-21T13:19:00.000+01:00

by J Koerber
19 ice cream sandwiches
336 g frozen whipped topping, thawed
336 g hot fudge ice cream topping
145 g salted peanuts

Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13-in. x 9-in. x 2-in. pan. Arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full).
Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares.

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Fantasy Fudge in a Cloud

2007-04-21T13:16:00.000+01:00

by Dana Campbell

517 g yellow cake mix
92.4 g instant white chocolate pudding mix
235 ml milk
224 g cream cheese, room temperature
224 g frozen whipped topping, thawed
3 bananas, sliced
110 g chopped toasted pecans
435 g chocolate fudge topping
595 g cherry pie filling

Prepare cake according to package directions and bake in a 9x13 inch pan. Let cool completely. Cut half the cake into 1-inch cubes (saving the other half for another dessert).
In a large bowl, beat together pudding mix and milk until thick and creamy. Beat in cream cheese until fluffy. Fold in half the whipped topping.
In a large punch or trifle bowl, layer one-third of the cake cubes, one-third of the cream cheese mixture, one-third of the banana slices and one-third of the pecans. Top with one-third of the fudge sauce.
Repeat cake and cream cheese layers and top with half the cherry pie filling. Cover the pie filling with one-third of the bananas, one-third of the pecans and one-third of the fudge sauce.

Chocolate Chip Cookie Ice Cream Cake

2007-04-21T13:12:00.000+01:00

by Arvilla
504 g small chocolate chip cookies
55 g margarine, melted
350 g hot fudge topping
1055 g vanilla ice cream
60 g whipped cream
12 cherries

Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

Coffee Marinated Steak

2007-04-21T11:55:00.000+01:00

(by Julie Wal)

2 tablespoons sesame seeds
6 tablespoons butter or margarine
1 medium onion, chopped
4 garlic cloves, minced
1 cup strong brewed coffee
1 cup soy sauce
2 tablespoons white vinegar
2 tablespoons Worcestershire sauce
2 pounds boneless beef top sirloin steak, cut 1 inch thick

In a skillet, toast sesame seeds in butter. Add onion and garlic; saute until tender. In a bowl, combine the coffee, soy sauce, vinegar, Worcestershire sauce and sesame seed mixture. Pour half into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade.
Drain and discard marinade from steak. Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Warm reserved marinade and serve with steak.

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Coffee Spareribs

2007-04-20T19:57:00.000+01:00

Ingredients
600g spareribs, cut into 5cm pieces
1 egg white, lightly beaten
Corn flour for coating
Oil for deep-frying
1 tbsp oil

Seasoning
1 tsp sugar
1/2 tbsp Shao Hsing Hua Tiau wine
1/4 tsp salt
1/2 tsp pepper
1/4 tsp Chinese five-spice powder
1/2 tsp instant coffee granules

Sauce ingredients
1 tbsp tomato sauce
1 tbsp Worcestershire sauce
1 tbsp H.P. sauce
1 tsp red wine vinegar
1 tsp sugar
1/2 tsp instant coffee granules
1 tsp Chinese rice wine
1 tbsp water

Directions
Marinate spareribs with seasoning ingredients for at least 2 hours. Just before deep-frying spareribs, stir beaten egg white into the marinade. Remove the spareribs and coat evenly with corn flour.

Heat oil for deep-frying until hot and deep-fry spareribs until golden brown. Drain oil and leave aside.

Reheat a clean wok with 1 tablespoon of oil and add combined sauce ingredients.

When it begins to boil, return the spareribs to the wok and stir-fry until sauce is thick and dry.

Dish out and serve with garnishing.

Irish Cream Truffle Fudge

2007-04-20T19:54:00.000+01:00

INGREDIENTS
3 cups semisweet chocolate chips
1 cup white chocolate chips
1/4 cup butter
3 cups confectioners' sugar
1 cup Irish cream liqueur
1 1/2 cups chopped nuts

1 cup semisweet chocolate chips
1/2 cup white chocolate chips
4 tablespoons Irish cream liqueur
2 tablespoons butter

DIRECTIONS
Butter a 8x8 inch pan.
In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir.
Stir in the confectioner's sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.
In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.

Chocolate Fudge (2)

2007-04-20T19:51:00.001+01:00

INGREDIENTS
3 cups white sugar
1 cup evaporated milk
1/4 cup unsweetened cocoa powder
1/4 cup creamy peanut butter

In a 3 quart saucepan, combine white sugar, evaporated milk, and cocoa. Bring to a hard boil, and then reduce heat to medium. Continue cooking until it reaches the soft ball stage, 234 degrees F (112 degrees C).
Stir in peanut butter until well blended. Pour mixture into a buttered 8x8 inch baking dish. Cool, and cut into pieces.

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German Chocolate Fudge

2007-04-20T19:51:00.000+01:00

INGREDIENTS
2 cups semisweet chocolate chips
12 (1 ounce) squares German sweet chocolate
1 (7 ounce) jar marshmallow creme
4 1/2 cups white sugar
2 tablespoons butter
1 (12 fluid ounce) can evaporated milk
1/8 teaspoon salt
2 cups chopped pecans

DIRECTIONS
Combine chocolate chips, German sweet chocolate and marshmallow creme in large bowl.
Combine sugar, butter, evaporated milk and salt in heavy skillet. Bring to a boil over medium heat. Cook for 6 minutes, stirring constantly.
Pour hot syrup over chocolate mixture. Stir with wooden spoon until smooth. Stir in pecans.
Spread into buttered 10x15 inch pan. Let stand until firm; cut into squares.

Scotch Fudge

2007-04-18T23:56:00.000+01:00

Ingredients
Into a thick bottom large pan, put the following all together:
3 1/2 lb granulated sugar
1/2 lb butter
1/2 lb syrup
2 large tins Carnation milk
1 large tin Nesties condensed milk
6 oz white chocolate
1/2 oz Scotch Whisky

1) On a very high heat, bring everything to boil, stirring frequently.

2) The mixture will get very hot so a long spoon is required.

3) Boil continuously for approximately 15 minutes until it just starts to caramelise.

4) Empty pan contents into a food mixer bowl and mix on a slow speed, and approximately 6 oz of white chocolate and allow to melt.

5) Pour into buttered trays.

(Source: Glenmorangie Malt Whisky)

Iced Coffee-Cream

2007-04-18T23:38:00.001+01:00

Ingredients
2 cups prepared hot black coffee, leave aside to cool slightly
Castor sugar to taste
3/4 cup UHT milk
1/2 cup Kahlua (or any other coffee liqueur)
Whipping cream
Plenty of crushed ice

Method

Combine black coffee, milk and sugar in a shaker. Add the Kahlua and shake well. Pour into serving glasses and add crushed ice. Pipe whipping cream over the coffee and dust lightly with cocoa powder. Serve immediately.

Coffee Custard Supreme

2007-04-18T23:11:00.000+01:00

Ingredients
3 1/2 cups light cream or milk
1 1/2 tsps instant coffee powder
1/2 tsp cinnamon
5 eggs
2/3 cup sugar
1/2 tsp salt
2 tsp vanilla
Whipped cream

Method
Heat cream, coffee powder and cinnamon to scalding. Combine with eggs beaten with sugar, salt and vanilla. Pour into a shallow baking dish. Place dish in a pan of hot water.

Bake custard in moderate oven (about 180°C) for about 35-40 minutes until firm. Cool before serving with whipped cream.

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Coffee Chiffon Cake

2007-04-18T23:10:00.001+01:00

Ingredients
5 eggs, separated
150g castor sugar
1 tbsp instant coffee granules
5 tbsp water
4 tbsp corn oil
120g self-raising flour
1/2 tsp cream of tartar

Method
Dissolve instant coffee granules in water. Set aside.

Whisk egg yolks and half of the castor sugar until light and fluffy. The mixture should hold a trail of the whisk for a few seconds. Beat in coffee mixture and corn oil. Lightly mix in self-raising flour.

In a separate clean bowl, whisk the egg whites, cream of tartar and remaining sugar until fluffy and stiff.

Gently fold egg yolk mixture into the egg whites until well blended. Turn the mixture into an ungreased 20cm chiffon cake pan.

Bake in preheated oven at 180°C for about 30–35 minutes or until cake is golden brown and well risen.

Invert the pan and let the cake cool completely. Ease the cake away from the sides of the pan and around the base with a palette knife

Coffee Sponge Cake

2007-04-18T23:09:00.000+01:00

Ingredients
300g sponge cake mix
6 eggs

Mixed to dissolve the coffee granules
1 tsp instant coffee powder
80ml water
35g ground hazelnuts
1 tsp coffee paste
1 tsp coffee liqueur (optional)
80ml melted butter

Method
Preheat oven to 180°C and line bottom of a 24cm square or round cake pan. Place eggs, sponge cake mix, dissolved coffee mixture, coffee paste and ground hazelnuts in a large mixing bowl.

Beat with an electric mixture until light and fluffy. Stir in melted butter to mix. Pour batter into prepared cake pan and bake for 35 – 40 minutes. When cold, sandwich and decorate cake with whipped cream, if desired.

Coffee-Flavoured Icing

2007-04-18T23:03:00.000+01:00

Ingredients
150g butter (at room temperature)
250g icing sugar
1 tsp instant coffee
2 tbsp cold milk
1/2 tsp vanilla essence
1/2 tsp coffee essence

Method
Dissolve the instant coffee in the milk. Set aside. Cream butter until light and creamy, then gradually beat in icing sugar, adding a little of the coffee-flavoured milk. Add essences and continue to beat until light and fluffy.

Cointreau Coffee

2007-04-18T23:00:00.000+01:00

Ingredients
2 tsp instant coffee granules
200ml hot water
1 tbsp castor sugar
1 tbsp Cointreau (orange liqueur)
1 tbsp rum

Garnishing:
1 slice orange peel
1 slice lemon peel
Light whipped cream
Method
Prepare strong black coffee by mixing coffee granules, hot water and sugar in a mug. Pour cointreau and rum into a coffee glass. Top up with prepared coffee and stir. Gently spoon or pipe whipped cream on the surface. Garnish with orange and lemon peel strips. Serve immediately

Coffee Ring Cake

2007-04-18T22:58:00.000+01:00

Ingredients
150 gm butter
150 gm caster sugar
Salt
2 large eggs
1 orange
3 tbsp instant coffee powder
150 gm self-raising flour
1 tsp ground cinnamon
50 gm plain chocolate

Icing:
175 gm icing sugar
2 tsp instant coffee powder
1 tsp cocoa
2 tbsp hot water
Vanilla essence

Method
Preheat the oven to 325°F (170°C) gas mark 3. Cream butter with sugar and a pinch of salt till light and fluffy. Add eggs one at a time and beat well.

Grate orange and add rind to bowl. Squeeze orange and mix three tablespoons juice with the instant coffee. Sift flour and cinnamon and mix into the creamed mixture alternately with the orange/coffee mixture. Grate chocolate and fold in.

Spoon mixture into greased 22cm ring mould. Bake for 40-50 minutes. Cool on a wire rack.

To make the icing, sift icing sugar into bowl. Dissolve coffee and cocoa in hot water, then add to icing sugar with a few drops of vanilla essence and mix well.

Pour over cooled cake and smooth surface with a knife.

Coffee Rum And Raisin Muffins

2007-04-18T22:57:00.001+01:00

Ingredients
125g raisins
50ml rum
250g self-raising flour
125g soft brown sugar
60g butter
1 egg, lightly beaten

Mix:
150ml UHT milk
1/4 tsp vanilla essence
1 tsp instant coffee
Method
Combine raisins and rum in a small bowl. Cover and stand for 30 minutes until raisins puff up. Sift flour into a large mixing bowl. Stir in brown sugar and butter then the egg and milk mixture. Mix until batter is even.

Spoon batter into a greased muffin pan. Bake in a hot oven preheated at 200 ºC for about 20 minutes or until cooked, when a wooden skewer inserted through comes out clean. Stand muffins in the pan for five to 10 minutes.

Coffee Cake

2007-04-18T22:56:00.000+01:00

Ingredients
220g butter
150g soft brown sugar
1 tsp vanilla essence
4 eggs
2 tbsp Kahlua liqueur (optional)
120ml plain yoghurt
90ml freshly brewed coffee syrup, cooled
350g self-raising flour, sifted
55g almond strips, toasted

Coffee syrup
150g castor sugar
250ml water
6g instant coffee granules
1/2 tsp coffee emulco

Method
To prepare coffee syrup:
Combine water and sugar in a small saucepan. Cook over a medium-low heat, stirring constantly until sugar dissolves and mixture comes to a boil. Add instant coffee granules. Reduce the heat and let mixture simmer without stirring for 13-15 minutes or until the syrup has thickened and reduced. Add coffee emulco after the fire is turned off. Leave syrup aside to cool completely. Whisk yoghurt and cooled coffee syrup in a small bowl and leave aside.

Preheat oven to 180°C. Grease a 22cm fluted cake pan.

Beat butter, brown sugar and essence until mixture is pale. Add in eggs, one at a time, beating well after each addition. Then add Kahlua liqueur (can be substituted with 1½ teaspoons coffee essence).

Fold in half portion of sifted flour followed by half portion of yoghurt-coffee mixture. Repeat. Add in almond strips to mix.

Spoon the batter into prepared pan and smooth the surface. Lightly tap the cake pan on the table top to remove air bubbles.

Bake in preheated 180°C oven for 15 minutes. Reduce the temperature to 170°C and continue to bake for 55 minutes or until a skewer inserted into the centre of the cake comes out clean.

Stand the cake in the pan for 10-15 minutes, then turn out onto a wire rack. Drizzle the remaining syrup on the cake.