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Desserts - the simple joy of life
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Coffee and chocolate pudding, my two favourite things
Thanks for the recipe Jonathon, can't wait to try it! Might add a dash of liqueur (purely for testing purposes hehe)
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Melting chocolate coffee pudding
Ingredients per person - this recipe is 100% scalable depending on how many servings you want to make:
25g high quality dark chocolate - I use Green & Blacks 85% but anything 70%+ would be good
20g butter, chopped into pieces
1 egg
10g plain flour
15ml espresso
2 drops vanilla extract
15g sugar
You'll also need a ramekin for each person that can hold 200ml, lightly buttered with a disc of baking paper on the bottom.
Preheat oven to 200, or 180 fan forced
Melt chocolate, butter and coffee together, either over a bain marie or gently in a microwave (50% power for 15-20 sec bursts), stirring constantly to make a chocolate sauce. Don't heat it above 50 degrees.
Meanwhile put eggs, sugar and vanilla in a stand mixer or use an electric hand whisk and whisk until doubled in size, taking care not to over whisk. Gently pour in the chocolate sauce and using a large spoon or spatula combine, watching out for the chocolate sauce that accumulates at the bottom of the bowl. Once it's all combined, slowly sift in the flour, a little at a time and fold it into the mix.
Pour into ramekins and bake for 11 mins and enjoy.
I make different variants of this pudding - if you want to use a liqueur rather than coffee, use 5 mls liqueur per person, increase butter to 25g and reduce flour to 8g. (As you're using less liquid)
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Something I just discovered to my delight: Tiramisu is one of those mystical culinary creations that gets incrementally better over the next few days.
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I find it need a little sweetening for a dessert. ..or use a "Creamy" vanilla Yogurt. 1 restretto into 500gm yogurt.Originally posted by MrJack View PostAfter trying a commercially available version, I was inspired to mixed some espresso into some vanilla flavoured greek style yoghurt. Surprising, but tasty.
Luxury coffee ice cream.. makes about 1 litre for $3.00
Whip 600ml cream until thick and stiff.
Add a double shot fresh espresso
Add 100-200 ml of condensed milt to taste.
Fold in carefully , and freeze 3-4 hrs
Remove from the freezer 30 mins before serving.
Note to self:.. must try this using Yougurt instead of cream one day !
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Found this Nigella recipe for espresso pavlova recently and have tried a strong shot instead of espresso powder and it worked. YUM!
Recipe as from Nigella web page:
250 grams caster sugar
4 teaspoons instant espresso powder (not instant coffee granules)
4 large egg whites
1 pinch of salt
2 teaspoons cornflour
1 teaspoon white wine vinegar
300 ml double cream
1 teaspoon cocoa powder
Method
Preheat the oven to 180°C/gas mark 4/350°F. Line a flat oven sheet with baking parchment and, using a 23cm/9inch cake tin, draw a circle on it.
Mix the sugar with the instant espresso powder in a small bowl and set aside.
In a clean, grease-free metal bowl whisk the egg whites and salt until they are holding soft peaks. Keep whisking while you add the sugar-coffee mixture a tablespoon at a time.
When you have a firm, ecru-coloured meringue, fold in the cornflour and vinegar using a grease-free metal spoon.
Dollop the meringue mixture inside the drawn circle. Smooth and shape it with a spatula so that it looks rather like the crown of a boater: it must be flat on top.
Put it in the oven and immediately turn down to 150°C/gas mark 3/300°F and cook for an hour. Switch off the oven and leave inside until cool.
Once the base is cool, lift it carefully in its paper and place it top-side down on a flat plate and peel off the paper.
Whip the double cream until thick but soft and spread delicately over the top of the meringue. With a teaspoon, push the cocoa through a fine sieve or tea strainer to decorate the top, cappuccino-style.
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It was probably 1/4 of an espresso with a tablespoon or two of Mondella (sp?) Yoghurt (super thick).
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Try it and report back? :POriginally posted by MrJack View PostWhat about with cold press/drip?
After trying a commercially available version, I was inspired to mixed some espresso into some vanilla flavoured greek style yoghurt. Surprising, but tasty.
Mmm, might have to try that. Rough ratios?
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What about with cold press/drip?
After trying a commercially available version, I was inspired to mixed some espresso into some vanilla flavoured greek style yoghurt. Surprising, but tasty.
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Made a double batch of the taste.com.au tiramisu recipe last night (forgetting how much it makes)... I was about to use a mate's Europiccola until I realised exactly how long it was going to take to do 4 cups worth of strong long black with something that pours 20ml shots from an 11g basket.
Made french-press, which was really nice, but I think I preferred it last time with the espresso.
Kwantfm, I reckon it'd be strong using straight shots... dayum.
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So, that looks identical to the tiramisu I made at mine in Hobart. Same dish, same benchtops, freakin' me out right now. /twilight-zoneOriginally posted by okitoki View PostOk. Tiramisu was a success. Doesn't look pretty but fresh good espresso sure makes a difference... Yummy
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Looks freaking delicious though...
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My feeling is you cant beat a good vanilla slice! Just so happens this recipe was in todays SMH, ok, no coffee, but, they are seriously good.
Debbie Skelton recipes|Vanilla slice recipe
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Not sure what became of the 'baking with coffee' thread, but it had a ripper recipe for coffee cheesecake... only enhanced by replacing the plain biscuit base with Arnott's choc ripple biscuits and ~20g of ground coffee
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