Ingredients 1 cup brewed coffee with chicory added 1 tbs. molasses 1 tbs half and half Directions 1. Brew fresh chicory flavored coffee. You can often find coffee infused already with the chicory flavor in store. If not, simply grind up some chicory in with your coffee. 2. Pour … [Read More...] about Creole Coffee
Chilled Cappuccino Cream Cake
This is a perfect spring and summer dessert. It should be served chilled and has a wonderfully bold and sweet coffee taste, without being heavy or overly rich. You can dress it up or serve it plain; either way your guests will be very pleased.
Ingredients for crust:
- 1 cup chocolate graham cracker crumbs
- ¼ cup almonds, lightly toasted, cooled and ground fine
- ½ stick of butter, (¼ cup) melted
- ¼ cup sugar
Ingredients for Filling:
- 7 ½ shots of espresso (1¼ cup)
- 1 envelope of unflavored gelatin
- 4 large eggs, separated
- ¾ cup sugar
- ¼ cup heavy whipping cream
- 1 teaspoon vanilla
- ½ teaspoon ground cinnamon
Ingredients for Topping (optional):
- 1 cup heavy whipping cream
- 1 teaspoon Kalua coffee liquor
- 3 tablespoons sugar
Equipment:
- espresso machine
- candy thermometer (or a thermometer used for steaming milk with the espresso machine)
- springform pan
- electric mixer
- food processor
- saucepan
- 4 bowls (various sizes)
Make the crust:
Heat the oven to 350°F and lightly toast the almond slivers until they are a golden brown, then set them aside to cool for a few minutes. Use the food processor to grind the graham crackers, then the almonds. Combine the graham cracker crumbs, almonds, melted butter and ¼ cup sugar in a medium-sized bowl. Mix thoroughly.
Pour the graham cracker crust into the bottom of the springform pan, and press firmly. Bake at 350°F for 10-12 minutes. When the crust has finished baking, remove the pan from the oven and set it aside to cool on a rack.