This is a classic French dessert and with the addition of coffee, it is completely amazing.
- 1 tbsp. instant coffee
- 2 cups milk
- 6 tbsp. sugar
- 8 oz. plain chocolate, chopped
- 2 tsp. pure vanilla extract
- 2 tbsp. Tia Maria liqueur
- 7 egg yolks
- whipped cream
Preheat oven to 325 degrees. Place 8 half cup ramekins in a roasting pan.
In a medium saucepan, mix the instant coffee with the milk and add the sugar. Set the pan over a medium heat and bring to a boil stirring constantly, making sure the sugar and coffee are completely dissolved.
Remove from the heat and add the chopped chocolate and stir until completely smooth. Add the vanilla and Tia Maria.
In another bowl, whisk the egg yolks and slowly add to the chocolate mixture until well blended. Pour this into a jug or bowl and strain the chocolate equally into the ramekins.
Add boiling water in the roasting pan until it is about half way up the outer sides of the dishes. Bake for approximately 35 minutes until the custard is just set. Remove the dishes from the pan and set on a cookie sheet to cool complately. Cover the tops with plastic wrap and chill in the refrigerater. When ready to serve, add a dollop of whipping cream, flavoured with a touch of Tia Maria and sprinkle some coffee curls on top.
Very yummy. Your guests will talk about this one for a long time.
Pecan Coffee Cake
This is a great treat to have when the neighbors/friends come over.
Preheat oven to 350 degrees.
- 6 oz. softened butter
- 3/4 cup plus 2 tbsp. sugar
- 3 large eggs
- 1 1/2 cups flour
- 1/3 cup pecan pieces
- 2 tsp. instant coffee, dissolved in 1 tbsp. boiling water
- pecan halves
Grease two 8″ cake pans with removable bottoms and line each base with parchment paper.
In a large bowl beat together butter and sugar until pale and fluffy and add the eggs one at a time. Carefully sift the flour over the top and fold in. Fold in the pecans and coffee.
Bake at 350 degrees to about 20 minutes or until golden. Turn cakes on to wire racks to cool.
Frosting:
- 2 tbsp. cream
- 2 tsp. instant coffee
- 3 1/2 oz. softened butter
- 1 cup icing sugar
- 2 tsp. Kahlua liqueur
In a saucepan combine cream and coffee, only to a warm temperature and stir until the coffee dissolves. Pour into a bowl and add the remaining ingredients and beat until smooth.
Place one layer on a plate and ice the top and sides. Add the second cake . Frost the sides and top. Decorate with pecan halves in any pattern you wish to place on it.