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Mocha Walnut Pie
Dessert

Mocha Walnut Pie

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In medium saucepan, melt chocolate and butter or margarine over low heat. Dissolve coffee in 1/4 cup hot water, then stir it into saucepan with sweetened condensed milk, eggs, and vanilla. Mix well. Pour filling into pastry shell. Top with walnuts.
  3. 3 Bake for 40 to 45 minutes, or until center is set. Cool.

By SHOTZY

Individual Microwave Brownie
Dessert

Individual Microwave Brownie

4.5

Prep
5 min
Cook
1 min
Total
6 min

Instructions

  1. 1 Combine flour, sugar, cocoa powder, baking powder, instant coffee, and salt in a microwave-safe mug or small bowl. Mix in vegetable oil, water, and vanilla extract until mixture is smooth and glossy. Add more water, 1/4 teaspoon at a time, if mixture looks a little dry.
  2. 2 Microwave on high until top looks dry, about 1 minute.

By Katrina DeFrang

Coffee Liqueur Brownies
Dessert

Coffee Liqueur Brownies

4.1

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In the 8x8 inch baking pan, melt the butter and chocolate chips on the stove top, over medium heat, stirring constantly. Remove from the heat, and stir in the coffee, egg and yolk. Sift together the flour, sugar, and baking soda, stir into the chocolate mixture. Then stir in the vanilla and coffee liqueur.
  3. 3 Bake for 20 to 25 minutes in the preheated oven. Cool slightly and dust with confectioners' sugar. Cut into squares.

By Lisa Jane

Chocolate Mocha Cake I
Dessert

Chocolate Mocha Cake I

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
  2. 2 Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
  3. 3 Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
  4. 4 Frost cooled cake with Coffee Icing. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.

By Carol

Low Sugar Mocha Nut Cake
Dessert

Low Sugar Mocha Nut Cake

3.3

Prep
Cook
Total

Instructions

  1. 1 Combine the hot water and instant coffee. Set aside.
  2. 2 Whisk together flour, cocoa, dry milk, baking powder and salt.
  3. 3 In a large bowl, cream the butter or margarine, brown sugar, and sugar substitute with an electric mixer on medium speed until the mixture is light and fluffy. Add the egg and vanilla; beat for 1 minute. Mix the flour mixture into the creamed mixture, alternately with the coffee. Stir in the nuts. Beat at medium speed until smooth. Pour the batter into a 9 inch square pan that has been sprayed with cooking spray.
  4. 4 Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until the cake pulls away from the sides of the pan. Cool on a wire rack.

By JJOHN32

Mocha Blanca Cheesecake
Dessert

Mocha Blanca Cheesecake

4.4

Prep
40 min
Cook
65 min
Total
345 min

Instructions

  1. 1 To make the crust, combine vanilla wafer crumbs, 2 tablespoons melted butter, 1 tablespoon sugar, and 1 tablespoon cocoa; toss with a fork to mix. Press into bottom of a 9-inch springform pan. Wrap the pan bottom in aluminum foil. Refrigerate while preparing the filling.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Bring a kettle of water to a boil.
  3. 3 Grate or finely chop the semisweet chocolate and put it into the top of a double boiler. Place over hot water. When almost melted, remove from heat and stir until completely melted. (Chocolate can also be melted in a microwave in 30-second increments, stirring frequently.) Set aside.
  4. 4 Combine cream cheese and 1 cup sugar; mix with an electric mixer until well blended.
  5. 5 Dissolve coffee powder in 2 tablespoons coffee liqueur. Add the coffee mixture and the cooled melted chocolate to the cream cheese batter; mix until combined.
  6. 6 Add the eggs one at a time, mixing just until incorporated. Pour the filling into the prepared crust; tap the pan on the countertop to smooth the surface and settle the batter.
  7. 7 Place springform pan in a large baking dish. Place baking dish on oven rack; carefully pour boiling water into the baking pan until it comes halfway up the sides of the cheesecake pan.
  8. 8 Bake in a preheated oven for 1 hour.
  9. 9 Remove the pan from the oven, and remove the springform pan from the water bath; discard any remaining water.
  10. 10 For the topping, stir together the sour cream, 2 tablespoons sugar, 1 teaspoon coffee liqueur and 1 teaspoon of cocoa. Spread over the top of the hot cheesecake. Return cheesecake to the oven for 5 minutes. Remove from oven and allow to cool to room temperature.
  11. 11 Refrigerate at least 4 hours or overnight before serving.

By Elizabeth Wood

Chocolate Mousse Pie
Dessert

Chocolate Mousse Pie

4.6

Prep
20 min
Cook
20 min
Total
1510 min

Instructions

  1. 1 Sprinkle the gelatin on top of 2 tablespoons water; set aside. Separate the eggs. Lightly beat the egg yolks.
  2. 2 In a small saucepan, heat chocolate, 1/4 cup sugar, 2 tablespoons water, and coffee; stir constantly until melted. Add softened gelatin to the saucepan, and heat until completely dissolved. Remove pan from heat, and gradually pour chocolate mixture into beaten egg yolks, whisking constantly. Return the custard to the pan. Cook over medium-low heat, stirring constantly, until mixture thickens slightly. Remove from heat, and stir in 1 teaspoon vanilla. Transfer to a bowl and allow to cool to room temperature.
  3. 3 When chocolate mixture has cooled, beat egg whites to soft peaks. Gradually add 2 tablespoons sugar, and beat until stiff but not dry. Fold whipped egg whites into chocolate mixture. Whip 1/2 cup cream until stiff, and fold into chocolate mixture. Spoon into pie crust and refrigerate.
  4. 4 To Make Topping: Add cocoa and confectioners' sugar to 1 cup whipping cream. Chill mixture 30 minutes, then whip until stiff. Stir in almond extract and 1/2 teaspoon vanilla extract. Top the pie with this chocolate whipped cream. Chill pie several hours or overnight until set. Filling with be a little soft.

By Jeannette Gartner

Brazilian Coffee Cookies
Dessert Latin American

Brazilian Coffee Cookies

4.3

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (205 degrees C). Line baking sheets with parchment paper.
  2. 2 Whisk flour, coffee powder, salt, baking soda, and baking powder together in a bowl.
  3. 3 Combine brown sugar, white sugar, shortening, egg, milk, and vanilla in a large bowl; beat with an electric mixer until fluffy. Gradually mix in flour mixture until thoroughly combined.
  4. 4 Shape dough into 1-inch balls and place 2 inches apart on the prepared baking sheets. Use a fork to flatten balls to a thickness of 1/8 inch.
  5. 5 Bake in the preheated oven, switching racks halfway through, until lightly browned, 8 to 10 minutes.
  6. 6 Remove from the oven and transfer to wire racks to cool.

By Patty

Tiramisu Cake
Dessert Italian

Tiramisu Cake

4.8

Prep
40 min
Cook
25 min
Total
105 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans.
  2. 2 To make the cake: Beat cake mix, water, egg whites, and oil in a large bowl with an electric mixer on medium speed until well combined, about 2 minutes. Divide 2/3 of the batter between 2 prepared pans. Stir instant coffee into remaining batter; pour into the remaining prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of cakes comes out clean, 23 to 28 minutes. Cool cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
  4. 4 To make the syrup: Combine brewed coffee and coffee liqueur in a measuring cup; set aside.
  5. 5 To make the filling: Beat mascarpone, confectioners' sugar, and coffee liqueur in a medium bowl with an electric mixer on low speed until smooth. Cover with plastic wrap and place in the refrigerator to keep cool.
  6. 6 To make the frosting: Beat cream, confectioners' sugar, and coffee liqueur in a medium bowl with an electric mixer on medium-high speed until stiff. Fold 1/2 cup frosting into chilled filling until combined. Store frosting and filling, covered, in the refrigerator to keep cool.
  7. 7 To assemble the cake: Place 1 plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour 1/3 of the coffee syrup over cake, then cover with 1/2 of the filling. Top with coffee-flavored cake layer; poke holes in cake. Pour another 1/3 of the coffee syrup over cake and cover with remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee syrup on top. Spread sides and top of cake with frosting.
  8. 8 To garnish the cake: Place cocoa powder in a sieve and lightly dust top of cake. Run a vegetable peeler down the edge of chocolate square to form curls. Scatter chocolate curls over cake.
  9. 9 Chill cake in the refrigerator for at least 30 minutes before serving.

By Bettina J

Opera Cake
Dessert French

Opera Cake

3.5

Prep
60 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line 2 jelly roll pans with parchment paper.
  2. 2 Beat 6 egg whites in a glass, metal, or ceramic bowl with an electric mixer until soft peaks form. Slowly add 2 tablespoons white sugar and beat on high speed until whites are stiff and glossy.
  3. 3 Beat almond flour, confectioners' sugar, 4 eggs, and 2 egg yolks in a separate bowl for 3 minutes. Add all-purpose flour and beat on low speed until combined; gently fold in egg whites. Divide batter between jelly roll pans; spread evenly.
  4. 4 Bake in the preheated oven until lightly browned, about 5 minutes. Invert onto wire racks and peel off parchment paper; cool.
  5. 5 While cake is cooling, combine ½ cup boiling water, ⅓ cup white sugar, and 1 ½ tablespoons coffee powder in a small bowl; stir until dissolved. Set coffee syrup aside.
  6. 6 Combine 2 tablespoons boiling water and 2 tablespoons coffee powder in a separate small bowl; set coffee mixture aside for buttercream.
  7. 7 Combine 1 cup white sugar, ¼ cup water, and vanilla extract in a small saucepan; bring to a boil. Cook, without stirring, until an instant-read thermometer inserted into sugar syrup reaches 255 degrees F (124 degrees C).
  8. 8 Meanwhile, beat 1 egg and 1 egg yolk together in the bowl of a stand mixer on high speed until pale and foamy. Pour hot sugar syrup carefully down the side of the bowl, beating continuously until the bottom of the bowl feels cool to the touch.
  9. 9 Beat 14 tablespoons butter in a separate bowl until creamy. Gradually add butter to egg mixture, beating until frosting is fluffy. Add reserved coffee mixture; beat until well incorporated.
  10. 10 Place dark chocolate in a heat-proof bowl. Bring milk and cream to a boil in a saucepan; pour over chocolate, then stir until melted and smooth. Whisk in 4 tablespoons butter until ganache looks smooth and creamy; cool.
  11. 11 Cut cooled cake layers in half crosswise. Place halved cake layer on a rectangular serving plate. Sprinkle some coffee syrup over cake, then spread on an even layer of buttercream. Top with a second halved cake layer, sprinkle some coffee syrup over cake, and spread on an even layer of buttercream. Spread ½ ganache on top. Repeat with remaining each two halved cake layers, coffee syrup, and buttercream. Top cake with remaining ½ ganache.

By Brandi Rose