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Chocolate Decadence Yule Log
Dessert French

Chocolate Decadence Yule Log

4.0

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 10x15 inch jellyroll pan and line with parchment paper. Sift flour with baking powder and salt and set aside.
  2. 2 In a large mixing bowl, beat the eggs on high for several minutes until they are very pale and fluffy. Gradually add in the sugar, beating 1 to 2 minutes more or until very thick. Gently, but thoroughly, fold in the flour mixture.
  3. 3 Melt the chocolate in a small saucepan over low heat. In a small bowl, combine the 2 tablespoons of water with the 2 tablespoons coffee liqueur and the remaining 2 tablespoons sugar and the baking soda, then gradually stir into the melted chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture into batter.
  4. 4 Pour batter into prepared 10x15 inch pan. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes, or until a toothpick inserted into the cake comes out clean. Lightly sift an even layer of confectioners sugar over a cloth napkin or tea towel (do not use Terry-cloth). Flip the cake out of its pan onto the prepared cloth as soon as it comes from the oven. Carefully peel away parchment paper. Lightly dust top of cake with confectioners sugar, then trim away crisp edges. Starting with one of the short sides of the cake, immediately roll the cake up in the cloth, jellyroll style, and cool thoroughly on a rack.
  5. 5 For the Filling and Frosting: In a small saucepan over low heat, melt the chocolate. Remove from heat and let cool to lukewarm. In a medium bowl, beat the cream cheese with the confectioners sugar until smooth, then blend in the vanilla extract and coffee liqueur. Blend in the melted chocolate. Unroll the cake and spread about 1/3 of the filling evenly over the surface. Roll the cake back up.
  6. 6 Arrange cake roll on serving tray, then frost generously, swiping with an icing spatula to form the long 'bark line' design. Swipe ends of cake in a circular motion to simulate the tree-rings of a cut log. Decorate log as desired with holly leaves and berries, mushrooms and snow.

By BOOK_WORM

Chocolate Yule Log
Dessert French

Chocolate Yule Log

4.7

Prep
50 min
Cook
10 min
Total
195 min

Instructions

  1. 1 Whip 1 ⅔ cups confectioners' sugar, ½ cup butter, coffee-flavored liqueur, 1 ½ tablespoons cocoa powder, and 1 pinch salt together in the bowl of a stand mixer fitted with the whisk attachment on high speed.
  2. 2 Transfer filling to a separate bowl; stir in mascarpone cheese until combined. Set aside. Clean and dry the stand mixer bowl.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C).
  4. 4 Brush a 13x18-inch rimmed baking sheet with a little melted butter. Line the baking sheet with parchment paper; brush parchment with remaining melted butter.
  5. 5 Whisk ½ cup cocoa powder, flour, and ½ teaspoon kosher salt together in a bowl, making sure to break up any clumps.
  6. 6 Place eggs in the clean stand mixer bowl fitted with the whisk attachment. Add sugar; whip until fluffy, thick, and very light in color, 2 to 3 minutes.
  7. 7 Add vanilla extract and ½ cocoa powder mixture; mix on low speed for a few seconds.
  8. 8 Add remaining ½ cocoa mixture; mix on low for a few seconds. Switch to high speed; mix until the mixture is moistened but not fully blended.
  9. 9 Pull off the whisk attachment and use it to whisk the batter by hand until evenly blended.
  10. 10 Pour batter onto the prepared baking sheet; spread out with a spatula, almost to the edges, but not quite. Tap the baking sheet on the counter several times to remove any large air bubbles.
  11. 11 Bake in the preheated oven until the top is dry and the edges start to pull away from the sides, 8 to 10 minutes.
  12. 12 Meanwhile, sift some confectioners' sugar onto a clean kitchen towel to cover an area slightly larger than the sponge cake.
  13. 13 Remove cake from the oven. Run a knife around edges of the baking sheet. Dust some confectioners' sugar over top of cake. Run a spatula under the parchment paper to make sure it's not stuck to the baking sheet.
  14. 14 Quickly flip the baking sheet on top of the sugared area on the towel to invert the cake.
  15. 15 Carefully remove the parchment paper, then sift more confectioners' sugar over cake.
  16. 16 Gently roll cake up inside the towel; set aside to cool for 15 minutes.
  17. 17 Carefully unroll the cooled cake. Dollop as much buttercream filling as you like on top, reserving some for later; spread to the edges.
  18. 18 Roll cake up over the filling, using the towel to lift it if needed.
  19. 19 Sprinkle more confectioners' sugar over top of log; wrap in plastic wrap. Refrigerate until firm, about 2 hours.
  20. 20 Pour hot cream over chocolate chips in a bowl; set aside for 1 minute, then whisk until chocolate is melted.
  21. 21 Cut log at an angle 3 inches from one end of log. Place log on a parchment-lined baking sheet.
  22. 22 Spread some filling on the angled slice; attach it to one side of the log.
  23. 23 Spread a layer of ganache all over cake, except for the swirls on the ends. Refrigerate until ganache firms up, 15 minutes.
  24. 24 Carve lines into ganache to create the appearance of tree bark using the tip of a knife. Refrigerate until completely chilled.
  25. 25 Dust with cocoa powder and confectioners' sugar before serving.

By John Mitzewich

Coffee Granita
Dessert Italian

Coffee Granita

5.0

Prep
5 min
Cook
Total
680 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine coffee, sugar, and coffee liqueur in a bowl with a whisk until sugar dissolves.
  3. 3 Pour mixture into an 8x12- or 9x13-inch dish. Freeze, uncovered, until it just starts to get slushy around the outside, about 1 hour and 15 minutes.
  4. 4 Take a fork and break the frozen pieces up, stirring into the liquid. Crush any large pieces with the back of the fork.
  5. 5 Return to the freezer and repeat the process every 30 minutes until you've reached your desired consistency, about 4 to 5 times total.
  6. 6 Serve immediately or return to the freezer and chill for 8 hours, or overnight, before serving for best results.

By John Mitzewich

Warm White Russian
Drink

Warm White Russian

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a heat-safe glass mug with boiling water; let stand a few minutes to warm the mug. Discard water.
  2. 2 Add coffee, coffee liqueur, and vodka to the mug; stir gently to combine. Drizzle half-and-half over the drink. Place truffle on a spoon or thread onto a decorative pick; balance on the glass rim.
  3. 3 Tip truffle into the drink just before drinking.

By Juliana Hale

Kahlua Sweet Potatoes
Dinner

Kahlua Sweet Potatoes

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Spread yams into a casserole dish. Pour milk over yams and sprinkle with brown sugar. Dot yams with butter pieces. Pour coffee-flavored liqueur over the top.
  3. 3 Bake in the preheated oven until heated through and bubbling, about 30 minutes.

By Barbara

Kahlua Brownies
Dessert

Kahlua Brownies

3.5

Prep
5 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch square pan.
  2. 2 Combine brownie mix, egg, vegetable oil, coffee-flavored liqueur, instant coffee, and water in a large bowl; mix with a wooden spoon until batter is evenly moistened.
  3. 3 Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until edges are set and a toothpick inserted in the center comes out with a few moist crumbs attached, about 20 minutes. Let cool for 20 to 30 minutes before cutting.

By annorasmom

Death By Chocolate I
Dessert

Death By Chocolate I

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
  2. 2 Prepare cake mix according to package directions. Pour batter into the prepared pans.
  3. 3 Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cake cool slightly then pierce cakes with a fork. Pour the coffee liqueur gradually over the three cake layers.
  4. 4 Prepare the chocolate mousse according to the package directions. Let chill in the refrigerator.
  5. 5 Once cake is cool break it into pieces. Layer cake pieces, chocolate mousse, crushed butter toffee candy bars, and whipped topping 1/3 at a time in a large glass bowl. Grate the chocolate candy bar over the top. Let chill in refrigerator for several hours before serving.

By Sue Cauch

Death By Chocolate II
Dessert

Death By Chocolate II

4.9

Prep
Cook
Total

Instructions

  1. 1 Bake cake according to package directions for one 9x13 inch cake. When cake is cool poke holes in the top and pour the coffee liqueur over it. Break up the cake into 1 inch cubes and set aside.
  2. 2 Mix the pudding mixes with the milk until thick.
  3. 3 In a large punch bowl layer 1/2 of the cake cubes, 1/2 of the pudding, 1/2 of the crushed candy bars, and 1/2 of the whipped topping. Repeat layers following the same order. Sprinkle top toasted almonds and any additional crushed butter toffee candy bars, if desired. Cover and refrigerate for several hours before serving.

By Bev

Twinkie® Tiramisu
Dessert

Twinkie® Tiramisu

3.9

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Beat the mascarpone cheese, sugar, vanilla extract, and egg yolk in a bowl until lightly and creamy. Cut the sponge snack cakes in half lengthwise, then in half widthwise, cutting each into 4 pieces. Press two cake pieces into the bottom of a large coffee mug, cream-side-down. Press four cake pieces around the inside of the mug. Repeat with a second mug.
  2. 2 Sprinkle the sponge cake with 2 tablespoons of coffee liqueur per mug. Spoon in half of the mascarpone mixture and place two more sponge cake halves on top, cream-side-down. Sprinkle the tops with the remaining coffee liqueur. Wrap with plastic wrap, and refrigerate at least 2 hours before serving.

By witchywoman

Buttery Nipple Gourmet Pudding Shots
Drink

Buttery Nipple Gourmet Pudding Shots

5.0

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Stir milk, schnapps, Irish cream liqueur, vodka, and coffee-flavored liqueur together in a pitcher. Add pudding mix and blend thoroughly.
  2. 2 Pour mixture into disposable shot cups and refrigerate until chilled, at least 30 minutes.

By TheBritishBaker

Eggnog Hot Chocolate
Drink

Eggnog Hot Chocolate

3.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Melt milk with chocolate in a medium saucepan over medium-low heat. Remove from heat and let stand for 2 minutes. Whisk mixture until melted and smooth.
  2. 2 Stir in eggnog. Heat gently over low heat until very warm but not boiling. Remove from heat; stir in vanilla and coffee liqueur.
  3. 3 Pour into mugs. Serve topped with whipped cream and a cinnamon stick garnish.

By Darci

Coconut Coffee Liqueur Cake
Dessert

Coconut Coffee Liqueur Cake

4.9

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Add instant coffee to cake mix and prepare cake according to instructions on package. Pour batter into 2 greased and floured 9 inch cake pans. Bake according to instructions on package. Allow to cool.
  2. 2 With a large serrated knife, split each layer horizontally to make 4 layers. Sprinkle 1/4 cup of the coffee liqueur on each of the 4 layers.
  3. 3 Make the pudding according to package directions, but add the remaining 1/4 cup of coffee liqueur. Spread 1/3 of pudding between each layer of cake as you assemble. Whip cream with sugar until stiff peaks form. Spread on top and sides of cake. Sprinkle with coconut.

By Craig Lonsdale

Jill's World-Famous Coffee Liqueur Brownies
Dessert

Jill's World-Famous Coffee Liqueur Brownies

4.3

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan. In a heavy saucepan combine the butter and unsweetened chocolate. Cook over low heat, stirring constantly until smooth and well blended. Remove from heat and set aside.
  2. 2 In a large bowl, beat eggs, sugar and vanilla until thick and pale. Stir in the chocolate mixture and coffee liqueur. Fold in the flour. Stir in chopped walnuts if desired. Spread evenly into the prepared pan.
  3. 3 Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out almost clean. Be careful not to overbake. Cool for at least 30 minutes before cutting into bars and serving.

By CAFN8ME

Black Russian Cake I
Dessert

Black Russian Cake I

4.8

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. 2 In a large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, vodka, 1/4 cup liqueur, and water. Beat for four minutes. Pour batter into prepared Bundt pan.
  3. 3 Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a rack.
  4. 4 Make a glaze by combining 1/4 cup coffee liqueur and 1/2 cup confectioners' sugar. Turn cake over on a cake plate. Poke cake several times with a fork. Cover with glaze, and dust with remaining 1/2 cup confectioners' sugar.

By Rory Kate

Mocha Semifreddo
Snack

Mocha Semifreddo

4.7

Prep
10 min
Cook
4 min
Total
498 min

Instructions

  1. 1 Whisk eggs, sugar, coffee-flavored liqueur, instant coffee, and 1 teaspoon cocoa powder together in a metal bowl.
  2. 2 Place bowl over low heat on the stove (holding bowl with a dishtowel) and continue whisking until mixture thickens, 4 to 6 minutes. Whisk continually to prevent eggs from scrambling. Remove bowl from heat and let mixture cool completely. (You can set the bowl on ice water to speed this up.)
  3. 3 Whisk ice-cold heavy cream and sugar together in a chilled bowl until stiff peaks form, 3 to 4 minutes. Add cooled egg-coffee mixture to the whipped cream. Stir with a spatula until just combined.
  4. 4 Transfer mixture to serving cups. Wrap cups in plastic wrap and freeze until firm, 8 hours or overnight. Garnish with whipped cream and a dusting of cocoa powder.

By John Mitzewich