Hi,
For all you coffee lovers here are 7 ways to make quality coffee. My favorite is with a Makineta I received a few years back and its serving me well since.
enjoy!
Ingredients:
Cake:
1/4 cup milk
2 tbsp. heavy cream
1/3 cup (2 oz.) chocolate chips
2 tbsp. unsweetened cocoa powder
4 tbsp. (2 oz.) unsalted butter
1/3 cup sugar
1/3 cup plus 1 tbsp. all-purpose flour
1/4 tsp. baking soda
1/8 tsp. baking powder
Pinch of salt
1 egg
1/2 tsp. vanilla extract
1/4 cup toffee, chopped into small pieces
Caramel:
5 pieces caramels
1-1/2 tbsp. cream
Chocolate Sauce:
1/2 cup (3 oz.) semisweet chocolate chips
1 tbsp. unsalted butter
1/4 cup heavy cream
Method:
Preheat oven to 275°F. Moderately coat a non-stick standard size muffin pan with vegetable spray. Cut rounds of parchment paper to fit the bottom of each mold (or use paper cup liners).
Fill a medium-size pot halfway with water and bring to a boil. Reduce heat so the water is steaming but not simmering.
In a heat-proof bowl (large enough to fit over the pot) combine the milk, cream, chocolate chips, cocoa powder, butter, and sugar. Place the bowl over the steaming water.
Mix often until melted and smooth. Remove the bowl from heat.
Sift the dry ingredients together then add to the chocolate mixture and mix until smooth. Whisk in the egg and vanilla extract.
Fill 6 of the molds a little more than halfway with batter. Bake for 12 minutes, rotate the pan and bake another 8 minutes. Remove from the oven and cool 5 to 10 minutes.
Make Caramel:
Unwrap caramels and place into a very small pot. Add the cream and place over low heat. Stir frequently until melted and smooth. Remove from heat. Store at room temperature until needed. Before use, if the caramel is too hard, gently heat it until just warm to the touch.
Make Chocolate Sauce:
Combine the chocolate chips, butter, and cream in a heat-proof bowl and place over a pot of steaming water. Mix occasionally until melted and smooth. Store at room temperature until needed or refrigerate and warm when ready to serve.
Assembly:
Place one chocolate cake in the middle of each plate. Drizzle Caramel and Chocolate Sauce over the cakes. Top with chopped toffee then place a scoop of vanilla ice cream
Ingredients:
1 cup flour
2/3 cup sugar
2 tablespoons cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup water
2 tablespoons unsweetened apple sauce
1 teaspoon vanilla extract
2/3 cup brown sugar
1/4 cup cocoa
1-3/4 cups hot water
Method:
Mix first 5 ingredients. Add next three. Mix just until moistened.
Put into an 8″ square pan, which has been sprayed with pan spray.
Mix cocoa and brown sugar. Sprinkle evenly over batter in pan. Pour hot water evenly over all. Bake at 350°F for 40-45 minutes.
Do not freeze. Best eaten within 24 hours. This forms a cake layer on the top and a pudding layer on the bottom. If served warm, the pudding layer is more like a fudge sauce.
Ingredients:
1/2 cup water
1 cup sugar
1 pound good quality bittersweet chocolate, chopped
2 sticks unsalted butter or margarine, cut up
7 large eggs, at room temperature
Softly whipped cream or creme fraiche
Fresh raspberries, for garnish
Method:
Preheat oven to 325°F. Grease bottom and side of 9″ springform pan. Line bottom of pan with parchment paper (I used wax paper).
Dust side of pan with sugar). Set pan on wide sheet of heavy-duty foil and tightly wrap foil up outside of pan to prevent water from leaking in during baking.
In 4-quart saucepan, heat water and 1/2 cup sugar over medium-high heat until sugar completely dissolves, stirring occasionally. Add chocolate and butter/margarine to mixture in saucepan; stir constantly until melted.
Remove pan from heat; cool chocolate mixture slightly, about 30 minutes.
Meanwhile, in large bowl, with mixer at high speed, beat eggs with remaining 1/2 cup sugar, 6 to 8 minutes or until mixture thickens and triples in volume. With wire whisk, fold warm chocolate mixture into egg mixture until completely blended.
Pour batter into prepared springform pan; place in large (17″x11-1/2″) roasting pan and set on oven rack. Pour enough boiling water into roasting pan to come halfway up side of springform pan.
Bake cake 30 to 35 minutes or until edge begins to set and a thin crust forms on top. Carefully remove spring form pan from water bath and place on wire rack. Cool cake to room temperature. Cover and refrigerate overnight.
About 30 minutes before serving, run sharp knife around edge of pan to loosen cake; remove foil and side of pan. Invert cake onto waxed paper; peel off parchment. Turn cake right side up onto platter. Serve with whipped cream and berries.
