All Coffee Recipes

A few nice free coffee cake recipes images I found:

honey cake

Image by elana’s pantry

This gluten free, pareve lekach is the perfect ending for a Rosh Hashanah dinner.

Mixed Cup Cakes

Image by StuartWebster

The front cake is coffee, here is the recipe

All cakes made by Natalie Webster

110g unsalted butter
110g demerara sugar
120g kight soft brown sugar
2 large free range eggs
125g self raising flour
120g plain flour
1/4tsp vanilla extract
1tbp instant espresso powder
125ml semi skimmed milk

Icing

150g unsalted butter
1tbp semi skimmed milk
2tsp instant espresso powder
350g icing sugar

Topped with a crispy sugar coated coffee bean, a bit like a Peanut M&M

(Best view on black)

Flourless Chocolate Cake

Image by djwtwo

We had a houseguest this weekend who’s on a gluten-free diet, and my daughter, who likes to cook with me, decided that she’d like to make them a dessert. My daughter’s only requirement was that it be something that she would eat, too. After consulting a few cookbooks, she spotted the recipe for “Racine’s Cake” from David Lebovitz’s “Ready for Dessert”, which is a flourless chocolate cake, and we adapted it a bit to account for what we had in the house.

Photography-wise, I was trying to just use the available lighting in the kitchen, which in this case meant the halogen undercounter and hood lighting from my stove. I tried a bunch of things (bounce cards, some supplmental hand-held lighting, etc.) to try to mitigate the deep shadows I got as a result, but wasn’t able to get quite what I wanted in the shot.

Here’s what we came up with.

Ingredients

10 oz. bittersweet or semisweet chocolate, chopped
4 oz. unsalted butter
1 tbl. strong hot coffee
1/4 tsp. espresso powder
1/2 tsp. vanilla extract
1 tbl. Grand Marnier
6 large eggs, separated and at room temperature
1/4 c. plus 2 tbl. granulated sugar
1/4 c. bittersweet chocolate chips (or a mix of bittersweet and white chocolate)
cocoa powder

Directions

Preheat your oven to 350°F.

Prepare a 9" springform pan by buttering the bottom and sides, then “flouring” the pan with cocoa powder.

Combine chopped chocolate, coffee, espresso powder, and butter in a double boiler and heat until smooth and well-combined. Remove from the heat, and stir in vanilla and Grand Marnier.

In a large bowl, combine the egg yolks and 1/4 c. sugar, and whisk until pale yellow and creamy and forms a ribbon when running off the whisk.

In another bowl, combine the egg whites and remaining sugar and beat to soft peaks.

Fold the chocolate mixture into the egg yolks and combine well. Fold the egg whites in two batches into the yolk and chocolate mixture, just until there are no streaks of egg white remaining. Pour mixture into the springform pan, sprinkle the chocolate chips on top, and bake for about 25 minutes. The center will feel like it’s just barely set when done. Remove from the oven and allow to cool completely before removing the pan and serving. You’ll probably want to run a clean knife around the outside of the pan before removing the ring from the springform pan.