1 1/2 cups strong coffee 4 teaspoons chocolate syrup 3/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1 tablespoon sugar 1/2 cup whipping cream Put 1 teaspoon of chocolate syrup into each cup Mix Whipping cream, 1/4 teaspoon of the cinnamon, nutmeg, and sugar. Whip until you have … [Read More...] about Mexican Mocha (hot) 4 servings
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.