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 Coffee Mud Cake

Preheat oven to 275 F
Butter 10 inch bundt pan and dust with cocoa.  Sift together flour, baking soda, and salt. Heat the coffee and liqueur on low heat for 5 minutes, add chocolate and butter and simmer until melted. When smooth stir in sugar and cool (several minutes) add to a large bowl.  Stir the flour mixture into the chocolate mixture half-cup at a time mixing as you go.  Add the eggs and vanilla and beat for a minute.

Pour the batter into the bundt pan and bake at 275 F for about 1 1/2 hours. The cake is done when it pulls away from side and springs back when touched in middle. Cool for 10 minutes in pan. Invert pan over a plate and remove cake from pan when completely cool.

Coffee Punch

Ingredients

Mix all ingredients.  Serve cold in a chilled punch bowl. Yields 16 punch cup servings

Iced Coffee

Ingredients

Blend in blender until frothy, add sugar to taste.

Iced Summer Mocha

Pour 2oz. thick chocolate syrup into a 16oz. glass.  Add 1 shot espresso and stir.  Add ice and pour Half & Half cream to within 1/2" from the top of the glass.  Top with whipped cream.

Ingredients

Preheat oven to 300 degrees
In a double boiler, melt chocolate and butter, stirring until smooth.  Remove from heat.  In a large bowl mix ground espresso coffee and sugar (on low speed), mix well.  On medium speed gradually add melted chocolate mixture, pecans, salt, and vanilla.  Beat until well blended.  Reduce mixer speed to low and add flour until everything is incorporated.  Spread batter evenly into a prepared pan (buttered & floured).

Bake for 55 minutes or until center comes out clean when toothpick is inserted.  Remove from the oven and cool completely.  Cut into squares and serve at room temperature with a cup of fine coffee.  Enjoy!

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Mocha Rum Torte

Ingredients

Coffee Syrup

Cream Filling

Preheat oven to 350. In large mixing bowl, beat eggs with salt, sugar and rum until very thick and fluffy. In a saucepan, heat butter with milk until scalded and beat into egg mixture. Add flour and baking powder, mixing well. In a greased and floured 9" springform pan, pour batter and bake for 30 minutes. While cake is cooling, prepare coffee syrup and cream filling. 

For Coffee Syrup: In a sauce pan, boil coffee with sugar for 5 minutes and add rum. 

For Cream filling: In a sauce pan, combine sugar, flour and milk and whisk until smooth. Cook, stirring until thickened. In a separate bowl, add a little of hot mixture to beaten egg yolk and stir. Add egg mixture to hot milk mixture in saucepan and stir until thick. Chill until ready to use.

To assemble Mocha Rum Torte:
When cake is cool, slice in half to make 2 layers. Spoon half of coffee syrup over cake Layer. Top with cream filling. Place second cake layer on top of filling. Spoon remaining coffee syrup over top. Spread raspberry jam on top. Cover top and side of cake with sweetened whipped cream.

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Decadent Coffee Mousse  

Ingredients

Melt the marshmallows in a double boiler.  Add the coffee and grated chocolate.   When all is melted, cool and set aside.  Grease a 10” springform ring pan.  Line Pan with lady fingers, both on the sides and bottom.  Whip the cream till stiff and add to the cooled marshmallow mixture.  Pour half the mixture over the ladyfingers, sprinkle with crumbled lady fingers and chopped pecans & crushed heath bars.  Add the other Half of mixture and cover top with more crumbled lady fingers and pecans.  Chill over-night.  This can be kept in freezer until used.   16-18 servings

Holiday Chocolate Cherry Demitasse

Ingredients

In a small heavy saucepan, combine the chocolate chips, milk and cream.  Warm over medium heat, stirring occasionally, until the chocolate is melted.  Stir in the coffee, sugar, and vanilla.  Heat to simmering point.  Remove from heat and stir in the Kirsch.  Serve in demitasse cups.  Yields: 4 servings

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Roast Beef with Coffee  

Ingredients

With a knife cut slits into the meat.  Insert slivers of garlic down into the slits.  Pour vinegar over meat.  Marinate in refrigerator for 24-48 hours.

When ready to cook, place in a big heavy pot and brown will on all sides in oil.  Cover with coffee and water.  Simmer covered on top of stove 2 to 4 hours.  Season with salt and pepper.   Yields 6 servings

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