Tag: mocha cake

Mocha Cake

Posted on by Sara Walker

There is this saying: “I love you more than coffee, but please don’t make me prove it.” Right, especially not at 8am on a Monday morning when the waft of coffee made from fresh roasted coffee beans reaches your nostrils. This could prove lethal. At least in the “love you more” section in any relationship, because coffee might just win.

For some of us it’s not coffee you need to battle with for quality time, but rather chocolate. Maybe you don’t need it first thing in the morning, but after a long day you chocolate pralines and a hot bath may just be on top of your priority list. You have no energy to deal with anyone else until you have had your chocolate fix. And potentially, just potentially, a coffee to go with it. To wake you up.

So for those coffee and chocolate lovers out there we found a new recipe for you. (And don’t forget, if you are running out of coffee beans or hot chocolate at any time, our shop offers you plenty of options, delivered to your doorstep. Perfect during winter storms.)

Mocha Frappe Pie adapted from Pillsbury

Uploaded by Monica H at www.lickthebowlgood.blogspot.com

Crust:

  • 1-1/4 cups chocolate cookie crumbs

  • 3 Tablespoons sugar

  • 1/3 cup butter, melted

Filling:

  • 1/2 lb. (about 35-40) large marshmallows

  • 3 Tablespoons sugar

  • 1/2 cup evaporated milk

  • 3 teaspoons instant coffee or espresso powder

  • 1 cup (6 oz.) semi-sweet chocolate chips

  • 1 cup heavy whipping cream

To make the crust: Preheat oven to 375 degrees F. In a medium bowl, mix all ingredients until well blended.

Press firmly onto bottom and up side of 9-inch pie plate.

Bake 8 to 10 minutes until set. Cool completely.

To make the filling: In top of a double boiler, combine marshmallows, sugar, evaporated milk and instant coffee/espresso powder.

Cook over boiling water, stirring occasionally,until marshmallows are melted. Remove from heat. (This can be done in the microwave, but be sure to keep a close eye on it so it doesn’t boil over.)

Stir in chocolate chips until well blended. Cool completely.

Spread 3/4 cup of the cooled filling into the bottom of the cooled crust.

In a separate bowl, beat heavy cream until thick. Fold whipped cream into the remaining chocolate mixture. Pour over chocolate layer.

Chill at least 2 hours before serving.

Top with additional whipped cream, chocolate curls or chopped pecan if desired.

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Chocolate Meets Espresso for Heavenly Indulgence

Posted on by Sara Walker

It happens to all of us. That moment when we just know we need chocolate, or coffee, or both. Sometimes it’s after a hectic meeting on a Monday morning. Sometimes it’s to start off the weekend with a kick on a Friday afternoon, and sometimes it’s because we are faced with a problem that’s so paramount that without chocolate and coffee we just can’t handle it. Coffee and chocolate can be life savers. Especially when combined. Of course they can be enjoyed just for the sake of enjoying them as well. They are, after all, deliciously indulgent.

In the below recipe you will find espresso and coffee combined. Divine. Heavenly. And flourless, so that means it’s almost healthy, right? Or not.

We found this recipe in the Huffington Post.

Fallen Mocha Soufflé

Ingredients

  • 4 ounces semisweet chocolate
  • 4 tablespoons unsalted butter
  • 4 large eggs, separated
  • 2 teaspoons instant espresso powder (you can also add 2 tblsp of Kahlua together with the espresso powder when combining the ingredients)
  • 1/8 teaspoon cream of tartar

Directions

  • Preheat the oven to 450°F. Butter and sugar a 4-cup soufflé dish or deep 1-quart baking dish (3 to 4 inches deep).
  • In a small saucepan, combine the chocolate and butter, and stir over low heat until melted. Remove from the heat and whisk in the egg yolks. Pour the mixture into a large bowl and stir in the espresso powder.
  • In a large bowl, beat the egg whites with the cream of tartar until stiff peaks form.
  • Stir one-third of the egg whites into the chocolate mixture. With a spatula, gently but thoroughly fold in the remaining egg whites. Scrape the soufflé into the dish. Place the dish in a larger baking dish or a small roasting pan and fill with hot water to come halfway up the sides of the mold.
  • Place in the oven, reduce the temperature to 400°F, and bake for 20 to 25 minutes, until puffed and beginning to crack around the edges.
  • Remove from the oven and the water bath and set on a rack to cool. As it cools, the soufflé will collapse. Unmold carefully and invert onto a serving plate. Serve warm or chilled.

You can of course serve this recipe with a nice cup of coffee and you can get the coffee beans from us. And all other great coffee ingredients you could possibly need for future endeavors in the kitchen.

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