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Cakes & Desserts

Here are some of our favourite cake and dessert recipes using Coffee. 
 

Mocha Ice Cream Cake

Ingredients
125g chocolate (bar)
4 eggs (separated)
4 tbsp strong coffee
250ml cream
½ cup sugar
2 tbsp coffee liqueur)
 
Crust
2 cups biscuit crumbs
½ cup sugar
½ cup melted butter
slice of mocha ice cream cake-893-115
Preparation
  • Mix crust ingredients, line spring form pan and put in freezer.
  • Bowl #1 - Beat melted chocolate, 4 egg yolks and coffee
  • Bowl #2 - Whip cream and fold in liqueur.
  • Bowl #3 - Beat egg whites until stiff and add sugar gradually.
  • Fold 'Bowl #1' into 'Bowl #2' and then 'Bowl #3' into 'Bowl #2'.
  • Pour into frozen crust and freeze for at least 24 hours.

Espresso Chocolate Cake

Ingredients
¼ cup finely ground Excelso Coffee
¾ cup boiling water
150g unsalted butter
¾ cup soft dark brown sugar
2 eggs, lightly beaten
1/3 cup ground almonds
1 ½ cup self raising flour
¼ cup cocoa powder

Preheat oven to 180°
moca espresso cake-632  
Preparation
  • Combine coffee and water in small bowl.  Allow to stand 10 minutes. Strain, reserving 1/2 cup of liquid.
  • Brush a 20cm ring tin with melted butter or oil.
  • Beat butter and sugar until light and creamy.  Add egs gradually, beating thoroughly after each.  Add almonds.
  • Fold in sifted flour and cocoa alternately with strained coffee. Stir until just combined and the mixture is almost smooth.
  • Spoon into tin, bake 30 minutes or until skewer comes out clean. Leave 15 minutes before turning onto wire rack.
 

Mocha Chocolate Mousse

Ingredients
450g chocolate (broken)
125g butter
50g freshly brewed strong coffee
¼ cup water
2 egg yolks
1/4 cup coffee liqueur
4 egg whites
4 tbsp sugar
1 cup cream
 
Preparation
  • Mix chocolate, butter, coffee and water in top haft of doublee boiler, stirring costantly until mixture is smooth and silky.
  • Beat egg yolks slightly, add liqueur, stir in some chocolate mix, then stir yolk mixtur into the rest of the chocolate mixture.  Cool to room temperature.
  • Beat egg whites in large bowl until soft peaks form.  Gradually beat i the sugar until stiff peaks form.
  • Fold egg white mixture into chocolate mixture.
  • Beat cream until stiff peaks form; gently fold into chocolate/egg white mixture.
  • Chill for at least 4 hours.

Coffee Granita

by Alton Brown

Ingredients
2 cups lukewarm espresso or strong black coffee
1/2 cup sugar
2 tablespoons coffee flavored liqueur
1 teaspoon orange or lemon zest
coffee_granita.jpg
  • Combine all ingredients and stir until sugar melts.
  • Pour mixture into 9 by 13-inch metal pan and place on level shelf in freezer for half an hour. (Mixture should only come about 1/4-inch up the side of the pan.)
  • Remove and use a dinner fork to scrape any ice crystals that have formed on the side or bottom of the pan. Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours.
  • Once mixture is thoroughly frozen, fluff with a fork and allow flakes to “dry” in freezer another half hour before serving. When served, the granita should look like a fluffy pile of dry brown crystals.

Scoop into goblets and top with barely sweetened whipped cream, add additional citrus zest if desired.


Cardamom Coffee Custard

by Gale Gand
Ingredients
2 cups whole, 2 percent fat, or 1 percent fat milk
1/2 vanilla bean, split lengthwise
2 tablespoons dark-roast coffee beans, crushed with a heavy skillet
4 green cardamom pods, crushed
6 egg yolks
2/3 cups sugar
1 pinch salt
1/4 cup cornstarch
1 tablespoon unsalted butter
4 whole coffee beans, for garnish
 
Preparation
  • In a saucepan, bring the milk, vanilla bean, crushed coffee beans and cardamom to a simmer over medium heat.
  • Immediately turn off the heat and set aside to infuse for 15 minutes.
  • Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks, sugar and salt until pale yellow and fluffy.
  • With the mixer running at low speed, mix in the cornstarch, then very gradually pour in the hot milk mixture, mixing it in as you go.
  • Strain the mixture through a fine sieve back into the saucepan, to smooth it and to remove the spices.
  • Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top.
  • Cook just until no starchy taste or feeling remains.
  • Remove from the heat and stir in the butter until melted.
  • Pour into 4 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight.
  • Serve chilled, placing a whole coffee bean in the center of each serving.
 

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