Posts filed under ‘Coffee’



  • 4 Egg Yolks
  • 2 Egg Whites
  • 5 Espresso Cups of Strong Coffee
  • Cocoa Powder
  • 200 grams Loeffel Biscuits
  • 2 shots amaretto or brandy
  • 5 tablespoons Sugar


Set coffee aside to cool.

Beat egg yolks with sugar till white and thick. Beat egg whites till stiff in a seperate bowl.

Put yolk mixture into white, and beat gently till thick.

Dip biscuits into coffee and put in bottom of 9″ by 11″ pan.

Put cheese mixture on top. Then sprinkle some cocoa powder on top.

Repeat steps in dark orange once or twice to add another layer or two.

Refrigerate overnight.

You’re done! 🙂


July 20, 2007 at 1:12 am Leave a comment

Chocolate Mousse


  • 200 grams semi-sweet Chocolate
  • 1/2 cup Water
  • 5 Eggs; seperated
  • 1 teaspoon instant Coffee [if desired]
  • Vanilla flavouring [extract or powder]
  • 2 tablespoons Confectioner’s Sugar


Melt the chocolate in a pan, over low heat, with several tablespoons of water.

Beat the egg yolks and add them to the chocolate together with instant coffee.

Beat the egg whites with the Confectioner’s Sugar until thick. Then beat about 2 minutes more.

Add the beaten egg whites to the melted chocolate mixture and slowly mix it in.

Place in small glass bowl and refrigerate till it gets thick.

July 20, 2007 at 12:28 am Leave a comment

Mocha Velvet Pie


  • 8-inch baked pie shell

Ingredients [Filling]:

  • 1/2 cup butter
  • 3/4 cup sugar
  • 1 ounce unsweetened chocolate – melted
  • 1 teaspoon vanilla
  • 1 1/2 teaspoons instant coffee
  • 2 eggs
  • 1/2 cup cream – for whipping


Prepare 8-inch pastry shell.

Cream butter in medium sized bowl. Gradually add in sugar, creaming well after each addition.

Cool melted chocolate, blend into butter-sugar mixture with instant coffee and vanilla.

Add eggs, one at a time, beating very well after each addition. (Use an electric egg beater/mixer, for you need to beat in each egg for 5 minutes to make mixture creamy, thick and fluffy.)

Turn into baked pastry shell. Chill 1.5 hours.

Just before serving, whip cream and garnish pie as desired.

July 8, 2007 at 5:26 am Leave a comment

Mississipi Mud Cake


  • 1 cup Margarine
  • 1/2 cup Cocoa
  • 2 cups Sugar
  • 4 eggs, slightly beaten
  • 1 teaspoon Vanilla
  • 1 1/2 cup Flour
  • 1/8 teaspoon Salt
  • 1 1/2 cup Peanuts, chopped
  • 2 cups Miniature Marshmellows


Preheat oven to 350 deg F.

Melt the margarine in a saucepan. Add in the cocoa and stir until blended.

Remove the saucepan from the heat, add the sugar, eggs, vanilla, and mix them all together.

Combine the flour, salt and the nuts in a bowl, and stir so that the nuts are coated with the flour. Add this gradually to the mixture in the saucepan.

Spoon this onto a greased 13 x 9 x 2 inch pan and bake for about 35 minutes in the preheated oven. Spread the marshmellows onto the warm cake.

When the cake cools, you will notice the reasoning behind its name. It may not look like much, but it surely tastes great.

July 5, 2007 at 9:19 am Leave a comment

Peanut Butter Pie


  • 1 cup Graham cracker crumbs
  • 1/4 cup melted Butter
  • 2 cups Sugar
  • 2 tablespoons melted Butter
  • 2 cups Whipping Cream
  • 3 tablespoons Coffee Plus
  • 2 teaspoons Coffee
  • 1/4 cup Packed Light Brown Sugar
  • 2 cups creamy Peanut Butter
  • 16 oz Cream Cheese – room temperature
  • 1 teaspoon Vanilla
  • 4 Ounces semi-sweet Chocolate


Combine first 3 ingredients in 9-inch springform pan; mix well.

Press into bottom and halfway up side of the pan.

In a large bowl, mix peanut butter, sugar, cheese, butter, vanilla. Fold in peanut butter pour into crust.

Refrigerate for six hours, melt chocolate with coffee in double boiler over gently boiling water and spread this atop pie and refrigerate until firm. If too thin, add egg white.

July 5, 2007 at 8:50 am Leave a comment

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