Tag Archives: instant coffee

Flourless Chocolate Cake

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Submitted by Ruth

Ingredients

Reduced-Fat Dairy Spread, melted to grease ½ c. cocoa powder
1/3 c. hot water 2 tsp instant coffee powder
2 tsp boiling water 100g pkg almond meal
½ c. caster sugar 3 eggs, separated
Strawberries, washed & sliced

Directions

  1. Preheat the oven to 180°C (356°F).  Brush a round 22cm (9″) base measurement cake pan with melted dairy spread to lightly grease.  Line the base with non-stick baking paper.
  2. Combine the cocoa powder & hot water in a medium bowl.  Combine the instant coffee powder & boiling water in a cup.  Add the coffee to the cocoa mixture & stir until combined.
  3. Add almond meal, sugar, & egg yolks to cocoa mixture, & stir until well combined.
  4. Use an electric beater to whisk egg whites in a clean, dry bowl until soft peaks form.  Use a metal spoon to fold a spoonful of egg whites into cocoa mixture until combined.  Gently fold in remaining egg whites until just combined.
  5. Pour mixture into prepared pan.  Place cake pan in a roasting pan.  Pour enough boiling water into the roasting pan to reach two-thirds of the way up the side of the cake pan.
  6. Bake in preheated oven for 40 minutes or until a skewer inserted into the center of the cake comes out clean.  Remove from the oven.  Remove cake pan from water bath & set aside for 20 minutes to cool  Turn cake onto a wire rack & remove paper.  Set aside for another 20 minutes or until cooled to room temperature.  
  7. Cut cake into wedges & carefully transfer to serving plates.  Serve with strawberries

Cappuccino Pikelets (Pancakes) with Kahlua Cream

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Submitted by Ruth

Ingredients

1 tbsp instant coffee powder ¼ ground cinnamon
2 c. self-raising flour ¼ c. soft brown sugar
2 eggs 1 c. milk

Directions

  1. Combine the coffee powder & cinnamon in a heatproof bowl & add ¼ c. boiling water. Stir to dissolve & set aside to cool.
  2. Sift the flour into a bowl & stir in the sugar, making a well in the center. Whisk the eggs, milk, & cooled coffee in a jug & gradually pour into the well, whisking until just smooth.
  3. Heat frying pan over medium heat & brush lightly with melted butter. Drop heated tablespoons of batter into the pan, allowing room for spreading.
  4. Cook the pikelets until small bubbles appear on the surface & the underside has browned. Turn over & cook the other side.
  5. Transfer to a plate & cover with a tea towel to keep warm while cooking the remaining batter. Serve with the Kahlua cream & fresh raspberries.

Mocha Chip Cookies

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Submitted by Carli
Yields About 2 Dozen large Cookies

Ingredients

1 c. softened butter 1 c. brown sugar
1 1/3 c. white sugar 2 eggs
1 tbsp vanilla extract 1 tsp baking soda
1 tsp baking powder 1 tsp salt
3½ c. flour 2 tbsp crushed instant coffee
16 oz. chocolate chips

Directions

  1. Cream the butter & sugars until fluffy.
  2. Beat in eggs & vanilla extract.
  3. Combine dry ingredients & beat into butter mixture.
  4. Stir in chocolate chips.
  5. Bake at 375°F on parchment for 11-14 min., depending on how big you make the cookie.

Espresso Chocolate Cake with Kahlua Cream

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Submitted by Ruth

Cake Ingredients

¼ c. good instant coffee 5½ oz. unsalted butter
¾ c. soft dark brown sugar 2 eggs, lightly beaten
1/3 c. ground almonds 1½ c. self-rising flour
¼ unsweetened cocoa powder ¾ c. water

Kahlua Cream Ingredients

2 tsp espresso coffee powder 2 tbsp super fine (castor) sugar
¼ c. Kahlua (recipe calls for ½, I use ¾) 10½ fl oz. cream, lightly whipped

Cake Directions

  1. Combine coffee & water in a small heatproof bowl (or mug). Allow to stand for 10 minutes.
  2. Preheat over to 350°F. Lightly grease a deep 8″ round cake pan.
  3. Beat butter & sugar in a large bowl with electric mixer until light & creamy. add the eggs one at a time, mixing thoroughly after each.
  4. Add the ground almonds. Using a metal spoon, fold in the sifted flour & cocoa alternately with the coffee mix. Stir until just combined & the mixture is smooth.
  5. Carefully spoon the mixture into the cake pan & smooth the surface.
  6. Bake for 30 minutes, or until toothpick comes out clean. Leave in pan for 15 minutes to cool before turning onto a wire rack.

Filling Directions

  1. Cream the butter, mix the powdered sugar & crushed mints together, add to butter. Add milk & Rumpleminz. Beat until fluffy. If frosting is too thick you can add more milk or Rumple.
  2. When cake is done, put filling between the two layers.

Kahlua Cream Directions

  1. Combine everything in a small saucepan & stir over low heat until coffee dissolves.
  2. Serve cake warm covered with Kahlua cream.