Ingredients:

• 500g of sugar
• 150ml of water
• 2 teaspoons of instant coffee
• 4 tablespoons of coca

Method for Making Coffee Syrup

Nice and simple recipe. Boil the water and the sugar in a small saucepan until syrupy. Next add the instant coffee and the cocoa powder and continue to boil a little while longer until you have the desired consistency.

Serving suggestion:

I have made this coffee syrup a few times and I like to pour it on to vanilla ice cream (chocolate, if I’m in the mood!) or plain sponge pudding.

Ingredients:

• 1 1/2 cups all purpose flour
• 2 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup sugar
• 1 egg
• 1/4 cup vegetable oil
• 3/4 cup milk

How to Make Cinnamon Coffee Cake

Firstly beat the egg, milk and the oil together. Then separately mix the dry ingredients and add to the egg mix. With flour, dust out a buttered baking dish tapping away any excess once you’ve finished.

Add the cake mixture to the pan, leveling off with a baking knife. Then bake in a pre-heated oven at 370 degrees (F) and bake for 25 minutes. Congratulations, you have a stunning cinnamon coffee cake!

There are several variations for a suitable topping, but as I like coconut, here is the coconut recipe.

Ingredients for Coconut and Nut topping:

• 1 cup of coconut
• Half to 2/3 of a cup of brown sugar
• 1/3 cup of butter
• Half cup of double cream

Method:

Mix the ingredients together and spread over the cake while it is still warm from baking. Put the cake into the top of the oven until the coconut topping has turned a light golden color.

Ingredients:

• Hazelnut pralin
• 4 eggs (yolks separated from whites)
• 2 tablespoons of caster sugar
• 3 teaspoons instant coffee
• 300ml double cream

First make the pralin:

Heat 100g of hazelnuts in a frying pan, all the while shaking it so they brown all over. Then add 100g sugar and stir until the sugar is melted and brown. Keep stirring the mixture so that the hazelnuts are covered with the formed liquid caramel. Then just pour on to an oiled baking tray and let it cool.

When the mix is hard and brittle, just grind in a food processor.

Method

Beat the egg yolks into a creamy pale mix and then beat over a hot water until they thicken. Stir in the coffee. Next remove from the heat and add the pralin which you’ve already prepared (above).

Allow this mix to cool.

Next beat the egg whites until they are stiff and beat in the sugar and very carefully fold into the creamy mixture. Pour this carefully into a wetted mold and freeze for at least an hour before serving.

Dip for a second into hot water to separate you frozen mousse from the mold and pour over a chocolate and coffee sauce and serve. Delicious!

Ingredients:

• 125g of cream cheese
• 2 eggs (whites separate from yolks)
• 2 dessert spoons of sugar
• 2 dessert spoons of cream
• 1 teaspoon of fresh coffee grounds/instant coffee

Method:

Beat the cream cheese into the egg yolks, the sugar and the cream, until well mixed together. Next add the coffee and mix well again.

Fold in the egg whites which have already been beaten well. And then serve chilled in small pots.

This makes a delicious light cream.

This is a cream filling for cakes.

Ingredients:

• 2 egg yolks
• 75g of icing sugar
• 2 or 3 tablespoons of instant coffee
• 2 tablespoons of water (milk or rum!)
• 75g of unsalted butter

Method:
Beat the egg yolks in with the icing sugar until pale and creamy. Carry on beating the mixture over boiling water until the cream has thickened.

Then dissolve the coffee in the hot water two tablespoons of instant coffee in two tablespoons of water (you can use milk or rum instead of water!) Then beat well into the egg mixture.

Remove from the heat and stir in the butter (while still warm) in small pieces and then beat until well blended. And there you have a delicious mocha butter cream! Enjoy.

This is a really easy sauce recipe to serve with puddings.

Just beat together two whole eggs.

Slowly add 150ml of strong coffee, beating well.

Next add a pinch of salt and 50g of sugar and stir in a small saucepan over boiling water until the sauce thickens. Do not let it curdle.

Then put in the refrigerator to Chill for a couple of hours and just before serving, fold in 150ml of whipped cream. And there you have a stunningly tasty coffee sauce, ready to serve with your favorite pudding (or ice cream!)

This is a really tasty chocolate sauce to serve with puddings and ice creams.

Method:

Just melt 100g of cooking chocolate in 30ml of strong black coffee and stir well until the chocolate has melted completely. Let it cool and then add 50g of butter, just a little at a time, beating until it is thoroughly blended in.

Voila, a really tasty coffee sauce with chocolate! Enjoy.

This is a really light and aromatic cold dessert, great enjoyed on a warm summers evening!

Ingredients:

• 150ml of strong black coffee
• 15g of gelatine
• 3 eggs (yolks separated from whites)
• three tablespoons of sugar
• 150ml of single cream
• 1 vanilla pod
• rum or cognac – optional

Method
First make 150ml of extra strong coffee using three heaped tablespoons of instant coffee. Then while this is hot, stir in 15g of powdered gelatine until dissolved. Next beat three egg yolks with three tablespoons of sugar in a bowl, over a saucepan of hot water until thick and creamy.

Remove the pan from the heat and continue to beat until it has cooled.

Gradually stir in the coffee and gelatine mixture and 150ml of single cream and beat well.

Whisk the three egg whites until they are stiff and fold them into the coffee mixture and pour into a wet mold. Chill until it is set.

You can add a vanilla pod for an a complimenting aroma or another excellent alterative is to add rum or cognac. ENJOY!

Do You Have Any Variations To This Recipe?

Please, if you have any variations to this recipe, please share by leaving your comment below. You can leave the full coffee mousse recipe, or if you want to, you can leave a full link.

Is this a chocolate mousse cake or death by chocolate, perhaps?

Ingredients:

• 100g of cooking chocolate
• 150ml water
• 4 tablespoons coffee grounds
• 175g caster sugar
• 5 eggs (whites separated from yolks)
• 1 tablespoon of cognac

Method

First break the up the chocolate into small squares and then put in the top of a double boiler. Then make a strong concentrated black coffee with the water and the coffee grounds, and strain out the residue.

Stir in the sugar.

Add this mixture to the chocolate in the double boiler and stir until well mixed. Add the yolks, one at a time, beating vigorously.

When the sauce thickens slightly, remove from the heat quickly and add the cognac.

Then beat the egg whites harshly until they are stiff and fold into the mixture when it is only just warm. Pour into small individual bowls and chill overnight and voila, you have a Mocha Mousse.

Do You Have Any Variations To This Recipe?

Please, if you have any variations to this Coffee Mousse, please share by leaving your comment below. You can leave the full recipe, or if you want to, you can leave a link to a website.

I remember my mother making an amazing coffee and walnut cake when I was a kid. After the first serving though, she would always hide it away and up high somewhere out of my reach! No fair – but now I get to enjoy all the coffee cake recipes I want! I hope you enjoy this as much as me.

Ingredients:

4 eggs (whites separated from yolks)
175g coarsely chopped walnuts
1 tablespoon of drinking chocolate
1 tablespoon of ground ground coffee
1 tablespoon of fine breadcrumbs

Preparation and Cooking Times

First mix together the egg yolks with the sugar. Next add the breadcrumbs, coffee and chocolate powder and mix thoroughly. Then add the walnuts and mix well once more.

Then gently fold in the egg whites (which have already been vigorously beaten) and pour into a cake tin which has been greased with butter and dusted with flour.

Bake in a preheated 180c oven for fourty five minutes. And when the cake is cool, turn out and spread with a butter cream. Yummy!

To make the butter cream, you will need:

100g unsalted butter
100g icing sugar
1 egg yolk
2 tablespoons of very strong (and fine) coffee grounds

Just cream together the butter and sugar. Then add the egg yolk and the coffee and beat well to a smooth cream.