how to make Coffee cream small cakes

how to make Coffee cream small cakes and chocolate truffle cakes easily and quickly

so lets start making some cakes !

cofee cakes and chocolate truffle cakes

Its easy to make and not much hassles in baking and preparation. I would classify it as easy or intermediate 

coffee cake

chocolate truffle cakes

Its Not much difficult to make coffee cream small cakes
Here are the Ingredients

250 gr. dark chocolate

150 gr. sugar

4 eggs

100 gr. of peeled roasted almonds

80 gr. butter

1 small glass of rum

1 Tablespoon of ground coffee (possibly Italian or good quality coffee)
How ro prepare

• Melt the chocolate with the butter in a ban-marie.
• Beat the eggs with sugar and add the almonds very finely crushed.Then add the rum, coffee and, at last, the chocolate and butter previously melted.
• Whisk the egg whites until firm, and slowly add them to the remaining ingredients by stirring gently. Continue until a homogeneous mixture is formed.
• Place the mixture on a baking tray, previously greased with butter and flour, or coated with baking paper.
• Cook at 180C/350F for approximately 30 minutes. Do not exceed 35minutes of cooking as the cake needs to remain moist.
• Let the cake cool down for a night before serving.  and now you can enjoy the cake

Ingerdients for Chocolate Truffles:

• 3 bars (1.5 ounces each) Godiva Dark Chocolate, broken up
• 1/2 cup heavy cream
• 1 tablespoon light corn syrup
• 1 tablespoon coffee beans, coarsely ground
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon anise seed, crushed (optional)
• Pinch of cayenne red pepper
• Pinch of salt
• 2 teaspoons Cognac 

How to make chocolate truffles:

1. Place chocolate in a small metal bowl. Combine cream, corn syrup, coffee, cinnamon, anise, cayenne and salt in small saucepan. Heat until it comes to gentle boil. Remove from heat and cover. Let the mixture infuse for 10 minutes. 
2. Return cream mixture back to a gentle boil. Pour through a fine-meshed sieve into chocolate. Using rubber spatula, press down on coffee grounds to release every drop of hot cream. Discard coffee grounds. Let mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Whisk in Cognac. Cover surface with plastic wrap and freeze for about 2 hours or until firm. 
3. Line baking sheet with waxed paper. Sift a light dusting of cocoa over the waxed paper. 
4. Using a melon baller, form 8 irregular-shaped 1 1/2-inch balls. Drop truffles onto the prepared baking beet. (If necessary, dust your hands with some of the cocoa powder to prevent the truffle mixture from sticking to your fingers). Cover baking sheet of truffles with plastic wrap and freeze for 30 minutes or until firm. Keep the truffles frozen until ready to bake the chocolate soufflé cakes. 

These are normal very tried and tested recipes and will be good for you anytime 
you can also try some other varieties which suits you the best


how to make Coffee cream small cakes and chocolate truffle cakes easily and quickly