9 five coffee Recipes

butter, sugar, evaporated milk, irish cream, instant coffee, marshmallow creme (7 oz), vanilla chips (12 oz), vanilla, chopped hazelnuts

ground coffee, chinese five spice powder or 3/4 tbsp pumpkin pie spice

powdered sugar , sifted, low-fat cream cheese, sugar, water, egg whites, water, sugar, instant espresso coffee powder, kahlua or 2 tbsp other coffee-flavored liqueur, ladyfingers, unsweetened cocoa

all-purpose flour, baking powder, salt, whole milk, instant coffee, unsalted butter, at room temperature, granulated sugar, eggs, at room temperature, vanilla extract, espresso ganache , recipe follows, irish cream frosting , recipe follows, bittersweet chocolate, coarsely chopped, heavy cream, instant espresso, unsalted butter, at room temperature, unsalted butter, at room temperature, powdered sugar, irish cream

vanilla ice cream (or frozen yogurt), sweetened condensed milk, instant coffee powder (or granules ), chinese five spice powder, ice cube

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.

granulated sugar, all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, fine salt, strong brewed coffee, vegetable oil, sour cream, vanilla extract, eggs, heavy whipping cream, granulated sugar, five 1-oz squares unsweetened chocolate, butter, sugar, chocolate wafers or sandwich cookies, gummy worms