Pie with instant coffee. Sweet and very fragrant coffee cake

This is a wonderful pastry for a weekend morning: a quick pie with a delicate aroma of coffee, fluffy and light, like a feather! Half an hour - and you can enjoy a slice of fragrant cake with the most delicious cup of morning coffee.

The recipe conquers with its simplicity, lightness and a minimum set of ingredients. Half a glass of fermented milk product, a couple of eggs, a piece of butter, sugar and flour can be found in every kitchen. Let's bake a coffee cake on kefir - and you will be fascinated by it too!

I liked this pie even more than coffee muffins or lean pie. And all because it looks like a coffee cloud: so fluffy! The secret here is in kefir and a lot of baking powder. I would probably even put a little less next time: the finished cake is so tender that it is difficult to cut it: it crumbles.

Initially, kefir is present in the recipe. I cooked with sour milk sourdough 2.5% fat.

On the form of 22 cm - on average; You can bake in both 20 cm and 24 cm, like mine. It’s just that in a smaller form the cake will bake a little longer and turn out higher, and in a larger one it will come out a little lower, but it will bake faster.

Ingredients:

• 0.5 cups (100 ml) kefir;
• 3 teaspoons of instant coffee;
• 2 medium eggs;
• 1 cup (180-200 g) sugar
• 100 g butter;
• 1 glass of flour (150 g, this is a glass of 250 ml in volume);
• A bag of baking powder (I took 15 g, I think 12 g will be enough);
• A pinch of salt.

For cream, if you like:

• 2 tablespoons of sour cream;
• 2 tablespoons of sugar;
• 2 teaspoons coffee or chicory.

Who can’t have caffeine - I think that such a pie can be baked with the addition of chicory. This healthy drink has a color, taste, and aroma almost like coffee!

How to bake:

Take the butter out of the fridge ahead of time to soften. Or you can warm it up a little in the microwave, cutting it into pieces (otherwise it will start to melt along the edges, and it will remain cold in the middle). Only for a short time - 20 seconds, and at the lowest power.

We close the bottom of the form with a circle of parchment, lightly grease with odorless vegetable oil. Turn on the oven to heat up to 180C.

Pour coffee into kefir and stir.

The grains dissolve, and amazingly beautiful patterns are obtained, reminiscent of either the plexus of intricate ornaments, or the spiral swirls of galaxies.

And when you stir the coffee until the grains are completely dissolved, kefir will become a stunningly beautiful coffee color! And it smells like!

Set aside the coffee kefir for now and beat the eggs with sugar.

We use a mixer; 1-2 minutes is enough to get a lush mass.

Pour kefir into the whipped mass and mix.

Now add soft butter and beat a little more with a mixer - until smooth.

Add flour mixed with baking powder and salt.

And we mix. It turns out lush, rather thick - slowly, as if reluctantly, pouring dough. If you stir, then the traces of the spoon last for a long time, like this:

Pour the dough into the mold and smooth it out.

We put in the oven and bake on the middle floor at 180C for about 30 minutes. Look at your oven: you may need 25 or 35 - you need to try the cake with a skewer. If it is dry and the patty has risen and turned golden brown, it is ready.

After cooling the cake slightly, open the mold and transfer it to the dish.

We cut off a piece and admire, inhaling the wonderful aroma of coffee and fresh pastries!

And it will be even tastier if you build a cake from the pie. We prepare the cream by mixing sour cream with sugar and coffee. And grease the top of the cake. You can cut and layer, but I didn’t, because the cake came out very tender and could crumble when cut. And next time we will make a cake based on this recipe :)

And you can pour the cake with chocolate icing - it's how you like it best!

Brew a cup of aromatic coffee and enjoy.

From coffee you can make not only an invigorating drink, but also a delicious and fragrant cake. And it's much easier to do than you might think.

Coffee Pie Recipes

How to make coffee cake? There are a lot of recipes, and the most interesting ones are worth considering in detail.

Recipe one

Bake a delicious and hearty prune coffee cake. Required:

• glass of water;
• 3 art. l. coffee beans or three tsp. ground natural coffee (you can use freeze-dried instant coffee, but then the aroma and taste will not be so bright);
• 270 g flour;
• 150 grams of prunes;
• 150-170 sugar;
• two tablespoons of natural honey;
• tsp baking powder (baking powder) or baking soda.

Instruction:

1. First you need to brew strong coffee. To do this, pour ground coffee into the Turk, pour water, put the container on the fire and keep it on the stove until foam forms, then remove it.
2. Immediately add sugar and honey to the coffee, stir until they are completely dissolved.
3. Take care of prunes: they must be thoroughly washed, and then poured with hot water for five minutes if excessive hardness is present. Then cut the dried fruits into slices, remove the existing bones.
4. Add prunes to a mixture of coffee, honey and sugar.
5. Next, add flour with soda to the liquid, doing this gradually and actively stirring the composition.
6. Beat the dough a little with a blender, but do not overdo it, otherwise the cake will turn out to be too dense.
7. The oven must be heated to 170 or 180 degrees. Transfer the dough to the mold and send to bake for 40-50 minutes.
8. Lenten and very appetizing pie is ready!

Recipe two

You can make a simple and quick coffee pie using kefir.

The list of ingredients is:

• half a glass of natural kefir (fat content can be any);
• 2 eggs;
• three tsp coffee (you can use instant);
• half a pack (about 100 g) of butter;
• a glass of sugar;
• a glass of wheat flour;
• ½ tsp baking powder or baking soda.

Process description:

1. It is better to get kefir out of the refrigerator in advance so that it has room temperature by the time it starts cooking. It is necessary to dissolve coffee in it so that not a single lump remains. To do this, you can use a blender or mixer.
2. Next, beat the eggs together with granulated sugar to make an almost white mass.
3. Now combine the kefir-coffee mixture with the egg-sugar mixture, mixing everything with a mixer (select the minimum speed).
4. Slowly add flour to the composition, kneading the dough. Also add butter, but it should be soft, so it is also advisable to remove it from the refrigerator in advance. At this stage, baking powder or soda quenched with boiling water or lemon juice is introduced into the dough. Mix everything again with a mixer to achieve the consistency of sour cream.
5. Lubricate the form with butter, pour the dough into it and send it to the oven preheated to 180 degrees for about 45 minutes. Readiness can be checked with a toothpick.
6. A simple coffee and kefir pie is ready!

Recipe three

Instead of a pie, you can make an exquisite coffee cake. Here's what you need for this:

For test:

• about one and a half cups of wheat flour;
• a glass of sugar;
• 3 tsp instant coffee;
• tsp soda;
• 2 eggs;
• 130-150 g butter (can be replaced with margarine);
• a glass of milk;
• a large spoonful of 9% vinegar

For impregnation:

• 100 ml of water;
• tsp coffee;
• two st. l. granulated sugar.

To prepare the cream:

• a pack of butter;
• a can of condensed milk;
• two or three large spoons of coffee.

Process description:

1. First you need to prepare the dough. In one deep container, combine the crumbly ingredients, except for sugar, namely soda with coffee and flour. In another container, beat the softened butter with sugar, and then add the eggs one at a time, continuing the beating process. In a third bowl, mix together the milk and vinegar to curdle the mixture (this is what you want). Next, combine all three compositions, beat. The dough is ready, it needs to be baked in a detachable form at 180 degrees for about forty minutes.
2. While the biscuit is baking, do the impregnation. Dissolve granulated sugar with coffee in water, bring this drink to a boil or just warm it well.
3. Next, prepare the cream by mixing and whipping soft butter, coffee and condensed milk with a blender or mixer.
4. When the biscuit is ready (the match will remain dry after piercing the dough with it), remove it and cool, and then cut into cakes.
5. Pour each cake generously with a slightly cooled warm impregnation, and then spread the first one with cream, lay the second one on it, also spread it with cream. If you get a third cake, lay it also. Now coat the cake on all sides, and with a dense layer.
6. Refrigerate the cake for at least an hour before serving.

Recipe Four

Try making a pie in a slow cooker if you have one. List of required ingredients:

• about 250 g flour;
• two eggs;
• a glass of sour cream (the thicker and fatter, the better);
• three tablespoons of water;
• three st. l. coffee (instant, preferably freeze-dried);
• six or seven st. l. granulated sugar;
• tsp soda;
• some oil.

For sour cream frosting:

• three large spoons of sour cream;
• 5 medium spoons of powdered sugar.

Cooking:

1. First of all, beat the sugar together with the eggs. You need to beat for at least two or three minutes, so that after the completion of the process an airy foam is obtained.
2. Heat the water, completely dissolve the coffee in it.
3. Next, add sour cream, coffee and soda to the egg mixture, mix gently.
4. Gradually add flour to the composition, gently mixing everything. Beat the mixture at the lowest speed of the mixer or blender.
5. Lubricate the bowl with oil, pour the dough into it and cook the biscuit in the baking mode for at least 50-60 minutes.
6. Make sour cream frosting by mixing sour cream with powdered sugar.
7. Top the finished cake with icing and serve.

Recipe five

A delicious pie will turn out from coffee and bananas.

Ingredients:

• two or three eggs;
• a little more than half a glass of sugar;
• half a glass of milk;
• 230-240 g flour;
• a sachet of vanillin;
• a couple of tablespoons of instant coffee;
• 70-90 g butter;
• half tsp soda;
• big ripe banana.

Instruction:

1. Whisk eggs with sugar to form foam. Pour soft butter into the egg mixture, pour milk there and beat everything. Now add flour in parts along with coffee and vanilla. Also add baking soda quenched with vinegar or lemon juice.
2. Peel and cut the banana into small rings or cubes (you can puree it with a blender) and add to the dough.
3. Move the dough into a greased form, send it to an oven preheated to 170 degrees for forty to fifty minutes.
4. Banana coffee cake is ready!

Use aromatic coffee to make delicious pies and cakes!

Mar 16, 2017 Olga

Irina Konyakhina
brand chef CoffeeShop Company

IN THE MATRIX OF DESSERTS OF A CHAIN ​​COFFEE SHOP THERE SHOULD BE NO MORE THAN 7-8 POSITIONS

It should be easy for the guest to make a choice. You don't need to read whole volumes of a thick, multi-page menu to do this.

The consumer possibility of any person is limited. The more choices, the harder it is to decide. The fewer positions and the clearer they are, the easier it is to make a choice. And it speeds up the ordering process.

BEFORE INTRODUCING ANY NEW POSITION, DO A TEST RUN

We change the menu 4 times a year (with the onset of the new season) and evaluate products based on elementary analyzes of sales, marginality and popularity among guests. Output and add desserts in the standard mode.

Before introducing any new position, we always conduct a test run. 2 coffee houses are taken, new desserts are put in, and the threats and risks associated with this product are immediately clarified.

If the product fits, then for at least three months it will definitely “live” in our menu and will be sold normally.

MANAGE DEMAND WITH PROMO ITEMS

Promotional positions are included in our loyalty system. They change sometimes once a month, sometimes every three months, depending on the success of the dish. Loyalty card holders have the opportunity to receive regular discounts on one of the products from 5-6 categories. Of course, dessert is also included in this offer, and we make a deep discount of 35-45%.

BET ON CLASSIC DESSERTS THAT SELL WELL

It is very difficult to offer any unusual solutions within the network. The dish should be of high quality, as natural as possible, well stored, and have a marketable appearance. And it should be universal in taste, because we work for the mass consumer.

UNUSUAL DESSERT WILL HELP TO ATTRACT GUESTS TO THE COFFEE HOUSE

The main ingredients for the success of a dessert are quality and taste. And unusual combinations. Not just a cake, but, for example, a cake with bird cherry.

And, of course, the dessert should be of an unusual shape, to attract attention. But it should not be a bright mastic multi-level tower. I am for minimalism. It's just that this dessert should stand out from other desserts.

MAKE YOUR DESSERTS EASIER ONLINE

If the coffee house is not a network, then the more unusual the serving, the better. I love craft, parchment, wood, stones, natural materials. If the field staff have the minimum skills to make an original pitch, then I am in favor of this approach.

But I do not forget that 18-20-year-old employees work in our network, who simply do not care what I came up with. Therefore, within the network, we try to simplify the submission as much as possible. You can just take some natural material and put a portion of dessert on it.

THE PICTURE IN THE MENU MUST REFLECT REALITY

People don't always come to the window. Most often, they choose a dish from a picture on the menu. The picture on the menu should reflect reality. Moreover, the presentation in the picture should not be more elegant than in reality.

The disappointment of the guest and unjustified expectations are very difficult to brighten up with service or something else. After that, the person may not come at all anymore.

THE MENU IS NOT A MAGAZINE, IT MUST BE UNDERSTANDABLE AND CONVENIENT TO THE GUEST

For the menu, we shoot all the products from one angle so that a person does not have the feeling of a fair. We try not to overload the menu page with photos. We do not take small photos so as not to create the impression of excessive coarseness.

I myself like the magazine layout, when the menu contains large photos of one product. We did this before, but now we have reduced the photos, as the menu should be informative.

DESSERTS HELP SELL COFFEE

There can be several reasons for coming to a coffee shop. And, as a rule, the desire to just drink coffee is in the penultimate place. Although now the knowledge and understanding of this product in our country is growing, nevertheless, a coffee shop is not only about high-quality coffee. Unfortunately, this is so far.

People come for the atmosphere, impressions, tastes - and one coffee is not enough. Therefore, other products help create the overall concept of the coffee shop, strengthen it in the eyes of the guest, and increase his loyalty.

OWN PRODUCTION CAN BE THE SOLUTION FOR A COFFEE CHAIN

Often it is impossible to work with the products that are available. And finding something worthy to order is expensive. Two years have passed since the introduction of the embargo, but there is still no normal cheese, no normal cream.

It is one thing when cheese is bought for a small chain of restaurants or one restaurant where there are professionals who know how to work with the product.

And it’s another matter when the staff are 18-year-old guys, for whom everything should be as simple as possible, universal and necessarily of good quality.

Unfortunately, quality products for the network are not easy to find now. I have talked more than once with farmers who want to work with us, but they cannot pasteurize milk - therefore, their milk cannot stand in coffee shops.

It is also problematic to obtain the required volumes of consistent quality. Farmers also do not want to subscribe to volumes, because today there is a cow and grass, but not tomorrow.

A single restaurant or a small chain can use the services of farmers. A network of 100 establishments across the country is difficult to do.

The solution to the problem can be our own production. It will satisfy the needs of the network not only in desserts, but also in other products: from pastries to ham for sandwiches.

All principles of mapping desserts in our network are directly related to demand, trends and season.

CARRY OUT A THOROUGH MARKET ANALYSIS AND CALCULATE THE COST AND COMPLEXITY OF PREPARING A DESSERT

All updates to the menu in our network are preceded by a thorough analysis of the category in terms of sales, cost, complexity of preparation and availability of the purchase of certain products for desserts. It also assesses the competitiveness or uniqueness of each position, its compliance with the company's positioning and demand among the target audience.

ROTATE DISHES BASED ON SEASONALITY AND POSITION POTENTIAL

60-70% of the positions in our dessert menu do not change during the year. As a rule, the Coffee House menu is updated twice a year. Seasonal offers echo the number of seasons. We also support national traditions and introduce special offers for Maslenitsa and during Great Lent.

The conclusion of a particular position is primarily influenced by compliance with business expectations. This is not only sales, but also the consumer's response to the position, if we mean a novelty, and feedback from waiters, bartenders, managers - those who directly sell to the guest.

THE SUCCESS OF A NEW DESSERT IS INFLUENCED BY 9 FACTORS

The success of a dessert depends on taste, presentation, appearance, and serving size. The name and price are also important factors. Uniqueness, fashion, trend compliance are also important.

Add to this the attitude of the staff to the dessert: if the waiter likes this dessert, he will advise the guest to try it with great pleasure.

DEFINE YOUR DESSERTS STRATEGY AND STYLE

It's a well-known fact that "people eat with their eyes". It is this principle that we try to use when creating menus and seasonal programs.

American style, for example, involves large outputs for desserts. European desserts are so varied that there is no canon on the form and presentation of this endless variety of cakes, biscuits, puddings, meringues and other desserts.

DESSERT CAN HELP INCREASE COFFEE SHOP ATTRACTION

RANGE IS MARKETING

The issue of the number of positions relates to the formation of an optimal product matrix: it should influence the fulfillment of current goals, as well as contribute to the further development of the category.

Of course, the assortment is one of the main components of marketing, which directly affects sales, which is important for achieving competitiveness among coffee houses in the market.

For a cake with a diameter of 24 cm:

For the biscuit:

100 g butter
2 eggs
100 g sugar
1 tsp vanilla extract
1 pinch of salt
100 ml very strong coffee
100 g flour
20 g unsweetened cocoa
1.5 tsp baking powder

For impregnation:

1 cup sweet coffee

For mousse:

250 ml milk
200 ml strong coffee
2 eggs (divided into whites and yolks)
6 tbsp Sahara
4 tbsp cornstarch
70 ml whiskey
15 g gelatin
250 ml whipping cream

Process:

Biscuit

It can be baked ahead of time.
To do this, beat the softened butter with sugar (leave 2 tablespoons of sugar for proteins). One at a time, while continuing to beat, add the yolks. Add vanilla and cooled coffee. Sift flour, mix with cocoa, salt and baking powder, carefully add to the oil-coffee mixture. Beat egg whites to soft peaks, add remaining sugar, beat to stiff peaks. Carefully, from top to bottom, fold into the batter.
Pour the dough into a mold, pre-greased with oil and lined with baking paper, bake in an oven preheated to 170C for 25-30 minutes. Remove, cool on a wire rack.

Return the cooled biscuit to the mold (or put it on a plate if you use a cake ring), prick with a stick, soak it with sweet coffee (you can add 2 tablespoons of whiskey to the impregnation).

Mousse:

First, brew coffee custard (I really like to make mousses based on custard):

Heat milk with 4 tbsp. sugar, in a separate bowl, combine the yolks, coffee and starch, beat with a whisk until smooth, pour this mixture into boiling milk, cook over low heat, constantly stirring with a whisk, until thick. You should get a fairly thick custard. Cool down.

Soak gelatin in whiskey, dissolve in a water bath.

Combine custard with dissolved gelatin. Whip the cream, gently fold it into the cooled (but not frozen!) cream. The last step is to beat the whites with the remaining 2 tbsp. sugar, mix very carefully into the cream.

Pour the resulting cream into a mold on the prepared biscuit, leave to harden for at least 4 hours, preferably at night.

I decorated the cakes with chocolate "strings", and although they were originally conceived only as a decoration, the result was very "handy" in taste and texture. Salty, very soft and soaked biscuit, delicate light mousse and crunchy chocolate.

If you like Irish coffee, and just coffee with alcohol, you will love it!

Once again

maria_selyanina

For caramel:

100 g sugar
Juice of 0.5 lemon

For flan:

300 g boiled condensed milk
150 ml strong coffee
250 ml milk
5 eggs
3 tbsp liquid caramel (optional)

For the biscuit:

150 g plums. oils
150 g brown sugar
3 eggs
125 g flour
25 g unsweetened cocoa
1.5 tsp baking powder
3 tbsp strong coffee
A pinch of salt.

Process.

About dishes. From this amount, I got a large rectangular dessert in a cupcake mold (25x11) and three small portions in creme brulee molds. In addition, you will need a large refractory container into which you will need to pour hot water and place molds with flan.

First prepare the caramel. In a saucepan or frying pan with a thick bottom over a fairly high heat, melt the sugar with lemon juice (lemon juice here only gives that the caramel does not harden instantly, and it will be more convenient to work with it. Be careful, the caramel should remain quite light, burnt caramel is bitter.

With the resulting caramel, grease the bottom and, if possible, the walls of the dish in which the flan will be made.

Whisk together the ingredients for the flan until smooth. Do not beat, the less air there is, the better.

For the biscuit part: Separate the whites from the yolks. Beat softened butter with sugar (I took brown, it gives a special "caramel"), add the yolks one at a time, continuing to beat. Add warm coffee. Mix flour with cocoa, salt and baking powder, sift into the butter-egg mixture. Mix carefully. Beat egg whites to soft peaks, carefully fold into batter.

And then - a burst of fantasy. You can first pour the flan mixture into the molds, and spread the biscuit as evenly as possible on top, or you can first put (it will turn out more evenly) the biscuit into the molds (it should take about 1/4 of the mold in height, it will then rise), and then pour flan.

Put the molds in a large container, pour hot water about 2/3, making sure that water does not get inside, put in an oven preheated to 200C, covering the top with a sheet of foil. After 15 minutes, lower the oven temperature to 170C, bake for another 45-60 minutes, depending on the forms. I took out small molds after 45 minutes, baked a large one for 1 hour.

Cool, refrigerate for several hours. If you wish, you can prick the biscuit with a stick and soak it with sweet coffee. In my opinion, this is not necessary, it is not dry.

Remove from molds just before serving. To remove from the molds, just run a sharp knife along the edge of the mold and turn it over onto a plate. It was more difficult to remove from the ramekins, but not impossible. Everything popped out of the cupcake mold as soon as I turned it over.

The Spaniards decorate the flans with whipped cream, but I think that fresh fruit would be the perfect addition here.

pie_maria

Ingredients:
3 eggs
200 g sour cream
150 g softened butter
1 cup of sugar
¾ cup cane sugar
1.5 cups flour (210 g)
1 tsp baking powder
4 tbsp coffee
A pinch of salt
1 tsp cinnamon

Recipe:
Sift flour with baking powder, cinnamon and sea salt.

Pour 2 tablespoons of instant coffee with 2 tablespoons of boiling water, stir and cool. Softened butter is thoroughly rubbed with 1 cup of sugar. Add eggs one at a time, beating each time until smooth.

Add cooled coffee and sour cream.
Gradually, with a tablespoon, add the sifted flour mixture, kneading until smooth after adding each spoon.
Press the dough into a mold previously greased with butter.
Bake the cake in an oven preheated to 180 degrees for 30-50 minutes (check with a toothpick).
While the cake is baking, make the coffee syrup. Pour 1 cup of boiling water into the saucepan, add the remaining 2 tbsp. coffee and 3/4 cup cane sugar. Bring to a boil and over medium heat, stirring, wait for the sugar to dissolve.
Let it boil over low heat for 10 minutes, you will get a syrup, slightly viscous.

In the finished cupcake, make a few holes with a toothpick and pour hot syrup over it without removing the cupcake from the mold.

Refrigerate and serve.

Dedicated to all coffee lovers!

Another recipe from

pie_maria

Compound:
120 g butter
1 st. l. cocoa
1 tbsp Baileys - optional (I insist)
1/2 st. l. good insoluble coffee (finely ground)
50 g powdered sugar (4-5 tablespoons)
3/4 cup flour (130 g)

Recipe:
First you need to slightly melt the butter - in the microwave it is most convenient.

Then add cocoa, coffee and Baileys to the softened butter. Mix well.
Add powdered sugar.
Mix the mass with flour.
We wrap the dough in cling film or parchment and send it to the freezer for 10-20 minutes.
We take out the dough and sculpt cookies from it, put it on a baking sheet, do not forget about the parchment. Be careful, the dough is very soft. You can draw something on the cookies, for example, make a pattern with a fork, I also decided to add pistachios.
We send the cookies to the oven preheated to 180C and bake for 15 minutes. Let cool, store in a container!
Perfect cookies for your morning coffee!

petit_marmiton

What do you need:
300 gr dark chocolate (if you want a softer taste, take milk)
2 tbsp granulated instant coffee
100 ml hot water
50 gr powdered sugar
3 tbsp whiskey
300 ml heavy cream (I had 35% fat whipping cream)
200 gr natural yogurt
200g chopped biscuit or biscuit sticks

How we cook:
To start with a warning
If you don't have "biscuit sticks" cookies (the kind used in making tiramisu), just make a biscuit. And my advice to you - do not cut it with chopsticks, but cut the finished biscuit into strips of the required size (10x23 cm). It makes sense to make a biscuit from 4 eggs. I had only 3 available, so the biscuit cakes turned out to be thin for my taste. But that's good too. My biscuit looked like this: 3 eggs, 75 grams of sugar, 75 grams of flour (grinding 00), 15 grams of cornstarch. Spread the finished dough on baking paper, bake for 10-13 minutes at 200C. Let cool at least 4 hours on a wire rack. Then you can work with a biscuit
And now, actually, the cake
1. Dissolve coffee in hot water. Add powdered sugar, stir, bring to a boil, boil for 1 minute. Remove from heat, cool, add whiskey.
2. Melt chocolate with 150 ml of cream in a water bath. Pour into a bowl, mix with the remaining cream and yogurt. Leave until the mixture thickens a little (if you want to speed up the process, put the bowl of chocolate cream in the refrigerator).
3. Spread a thin layer of chocolate cream on a rectangular dish measuring 10x23 cm. Soak 1/3 of the biscuits with coffee syrup, put on the cream, grease with a thin layer of chocolate cream on top. Repeat the procedure (soak biscuits with syrup, spread with cream) with the remaining biscuits. Thickly pour the cake with chocolate cream (there will be a lot of it - get ready). Chill in refrigerator

P.S. The cake turns out to be HYPER chocolate, for real chocoholics. In my opinion, it is better to cook it from milk rather than dark chocolate (the taste is more tender). Considering that we are a family of dark chocolate lovers, I think this remark should be taken carefully.
There is a LOT of chocolate cream, but this, in fact, is the essence of this cake: little dough, a lot of chocolate. If at first the cream will try to escape from the cake, do not worry: it will stand in the refrigerator for a while, it will thicken and then you will return it like a pretty neat wide knife or something like that to the cake

Recipe Source: brochure "Desserts from chocolate".

polosatyi_kot

Cookie:
- 1 tbsp. flour,
- 3 tbsp. cocoa powder
- 1 tsp soda,
- 1/2 tsp salt,
- 100 g butter (room temperature),
- 2/3 st. Sahara,
- 1 large egg
- 2 tablespoons water,
- 1 sachet of vanilla sugar
- 1 tbsp instant coffee granules,
- 200 g of dark chocolate (or chocolate chips, but I have not seen such an animal here)
- 1 tbsp. chopped pecans.

Cream:
- 50 g dark chocolate,
- 1/4 st. cream (35%),
- 1/4 st. powdered sugar
- 30 g butter (room temperature),
- 1/2 sachet of vanilla sugar
- 1 tbsp instant coffee granules.

1.Cream. Cream, of course, you can not do ... but with him still .. chocolate!
Melt chocolate in a water bath along with cream and coffee. Heat over medium heat until the coffee dissolves and forms a homogeneous mass. Cool to room temperature (20 minutes). With a mixer, beat butter, powdered sugar. Add to chocolate mixture. Cool down.
2. Preheat the oven to 175C. Mix flour, cocoa, soda, salt. Add nuts and chocolate pieces. Mix.
3. In a separate bowl, grind butter with sugar, add vanilla sugar, water and coffee. Beat with a mixer.
4. Add dry ingredients to wet, mix.
5. Spread on baking sheets covered with parchment, dropping lumps with teaspoons. The distance between the cookies is 2-3 cm. Bake for 12 minutes. Cool!
6. Connect the two halves of the cookies with cream and leave in the refrigerator for 2 hours. Store in a cold place.
(pictured cookies without cream)
http://www.epicurious.com/

No .. well, I’m incredibly proud of myself, how delicious it turned out))

karina_yem

2 cups (300g) self-rising flour
3/4 cup (105 g) plain flour
1/3 cup (35g) ground walnuts
1 cup (200g) brown sugar
one and a half tablespoons instant coffee diluted in 1 tbsp. boiling water
2 tablespoons Nutella
2 eggs, lightly beaten
one and a half cups (375 ml) of kefir (I took yogurt)
3/4 cup (180 ml) grow. oils

Mix the dry ingredients, add the "wet" ingredients, mix quickly, put into molds and bake the muffins for 20 minutes in a medium-heated oven. (Temperature not listed).
Brush the finished muffins with Nutella, if desired.

karina_yem

2/3 cup milk
-2 table. l. instant coffee
- 2 and 2/3 cups of flour
- 4 tsp baking powder
- 1/4 tsp salt
- 1 stack. Sahara
- 3 eggs
- 1/2 stack. soft drain butter (margarine)
- 3 tablespoons grows. oils
- cocoa, cinnamon

Heat milk (DO NOT boil) and dissolve coffee in it, cool. Mix flour with salt, baking powder.
Beat eggs with sugar in a mixer. Add butter and vegetable oil. Add milk to coffee. Add flour in small amounts. Beat everything together for 2 minutes.

Lubricate the form. Put about a third of the dough on the bottom of the mold. Through a strainer, thickly fill it with cocoa powder, then cinnamon. Now lay out part of the dough for cocoa with cinnamon, BUT in portions, leaving space between portions (picture). Sprinkle with cocoa and cinnamon again. Now carefully lay out the remaining dough, filling the voids between the previous portions. Smoothen the surface.

Bake the cake in a preheated oven for about 40 minutes at 180 C. Check readiness with a toothpick.

Cool the finished cake. It turns out a little crumbly at the edges and very fragrant.

My comments.
I have baked a cake more than once. Moreover, both times this week - the forms are different. The fact is that for the first time in a "solid" silicone form, it did not bake in the middle for me. But since it turned out very tasty in those places where I grabbed it, I decided to try everything again. This time in a cupcake tin with a hole in the middle. Everything turned out great! Stick to the temperature regime. After 30 minutes, check the cake and, perhaps, it will need to be covered with foil so that it does not burn, which I did.

maxryta

Recipe from "Gastronom", 03 "2010. p. 20.
I made half the serving, reduced the amount of sugar by 1/3.

What do you need:
250 - 300 g flour
250ml strong coffee
1 cup brown sugar
1 glass of honey
1 cup walnuts
1 tsp soda
a pinch of salt
powdered sugar for serving

What to do:
Add brown sugar and honey to strained coffee. Lightly heat, stir until honey and sugar are completely dissolved. Remove from heat, add chopped walnuts, soda (do not extinguish!) And a pinch of salt. Add the sifted flour and stir. Cover a round form with a diameter of 26 cm with parchment or grease with vegetable oil and lightly dust with flour (I like to dust!). Pour the dough into a mold and put in an oven preheated to 170C, bake for 50-55 minutes (since I made half a portion, the baking time needs to be reduced). Remove the finished cake and cool on a wire rack. Sprinkle with powdered sugar.

mona_mons