Serves: 4
Time: 15 minutes, plus 3 to 4 hours freezing 3 cups freshly brewed strong coffee or espresso ½ cup brown sugar 1 teaspoon chocolate syrup 2 teaspoons vanilla extract Chocolate covered coffee beans Lightly sweetened freshly whipped cream
NOTE: Recipe can be doubled.
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Makes 1 10” cake
12 tablespoons unsalted butter, cut into 1 tablespoon pieces each 1 healing tablespoon unsalted butter for the pan ¾ cup unsweetened cocoa powder 2 tablespoons unsweetened cocoa butter for the pan 1½ cups strongly brewed coffee ½ cup whiskey 1 cup semi-sweet chocolate chips 1 cup plus 1 tablespoon granulated sugar (undivided) 1 scant cup light brown sugar 2 cups all-purpose flour 1½ teaspoon baking soda ¾ teaspoon fine sea salt ¼ teaspoon fresh black pepper ⅛ teaspoon ground cloves 3 large eggs 2 teaspoons vanilla extract Confectioner’s sugar for garnish or decoration 1 10” springform pan
Variation: Make a stencil of your choosing, perhaps a Christmas tree and carefully place it on the top of the cake. Put confectioner’s sugar into a sprinkle container or bottle and dust that portion of the cake not covered with the stencil. |
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