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Coffee Connoisseur's Secrets

Coffee is far more than simply the brew that wakes people up in the morning. Coffee shops dot the city streets around the world with specialty coffee drinks drawing lines of customers. We will share the nuances of coffee from how to select the roast that suits your palate, to secret recipes of your favorite specialty drinks. We even have some marvelous recipes using coffee as a flavoring or spice to add a very special touch. If you love coffee, you will love these secrets. affiliate


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The Coffee Connoisseur's Secrets

Friday, December 09, 2005

Espresso Chocolate Torte

Java Queen's Espresso Chocolate Torte
Yield: 8-10 Servings
Difficulty: ** (Intermediate)
Preparation: 50 minutes, plus baking and chilling times



Chocolate Cake:
8 bars (1.5 ounces each) Godiva® Dark Chocolate, chopped
1 1/2 cups sugar
3/4 cup very hot espresso
1 1/2 sticks unsalted butter, softened
6 eggs, at room temperature
1 tablespoon vanilla extract

Raspberry Coulis:
1 bag (12 ounces) frozen unsweetened raspberries
1/2 cup sugar
1 tablespoon raspberry-flavored liqueur

Decoration:
1 1/2 cups heavy cream
2 tablespoons sugar
1 1/2 teaspoons vanilla extract
Fresh raspberries for garnish


Make Cake:
1. Position rack in lower third of oven and preheat to 350ºF. Butter the bottom and sides of a 9- by 2 1/2-inch round springform pan. Line bottom of pan with a round of parchment or waxed paper and butter paper.

2. In food processor fitted with metal blade, place chocolate and sugar. Cover and process for 15-20 seconds, until finely ground.

3. With motor running, pour espresso through feed tube. Process for 10-15 seconds, until chocolate is completely melted. Using a spatula, scrape down sides of work bowl. Add butter and process for about 5 seconds or until incorporated. Add eggs and vanilla and process for about 5 seconds or until mixture is smooth and creamy. Scrape chocolate batter into prepared pan and smooth top with a rubber spatula.

4. Bake for 55 minutes, until edges of the cake are puffy and center is just set. Cool cake in pan on a wire rack for 30 minutes. Cover and refrigerate for at least 3 hours or until ready to serve.

Make Coulis:
In medium saucepan, place frozen raspberries and sugar. Cook over medium heat stirring constantly with a wooden spoon until sugar is completely dissolved and berries are soft. Do not let mixture boil. Strain raspberry mixture through a fine-meshed sieve into a bowl. Add liqueur, cover and refrigerate.

Decorate Chocolate Cake:
1. Run a thin-bladed knife around edge of cake to loosen it from sides of springform pan. Remove side of springform pan. Invert cake onto a serving plate. Peel off paper and refrigerate while preparing whipped cream.

2. In a large chilled bowl, beat cream with sugar and vanilla just until stiff peaks begin to form. Spread thin even layer of whipped cream over top of the chocolate cake. Fill a pastry bag fitted with a star tip (such as Ateco #6) with remaining whipped cream. Completely cover top of cake with whipped cream rosettes.

3. To serve, drizzle some raspberry coulis onto each dessert plate. With a sharp, thin-bladed knife, slice cake, wiping blade clean between each cut. Place slices on plates, and garnish with raspberries.


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