How To make Apricot Chocolate Coffeecake

Flourless Chocolate Cake with Coffee Mousse Recipe

Flourless Chocolate Cake with Coffee Mousse - decadent flourless chocolate cake topped with a soft airy coffee mousse. Gluten-free cake perfect for any occasion.

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#flourlesschocolatecake #coffeemousse

Chapters:
0:00 - Intro
0:18 - Flourless Chocolate Cake
2:15 - Coffee Mousse
4:30 - Enjoying the cake


Ingredients

Makes about 8-10 servings

Flourless Chocolate Cake
1/2 cup (110g) butter
5 oz (150g) semisweet chocolate
3 eggs, separated
1/2 cup (100g) sugar
1 tbsp (8g) unsweetened cocoa powder
pinch of salt

Coffee Mousse
2 egg yolks
1/2 cup (100g) sugar
1 1/2 tbsp (12g) cornstarch
2/3 cup (160ml) warm milk
1/2 tsp (3g) vanilla extract
1 tbsp (4g) instant coffee
1/2 tbsp (5g) gelatin powder
2 tbsp cold water
1 cup (240g) whipping cream, 35% fat, chilled

1. Grease and line a 8-inch (20 cm) springform pan (with a removable base) with parchment paper. Separate egg yolks from whites. Preheat oven to 180°C (350°F).

2. Melt chocolate and butter over a bain-marie until smooth. Let it cool slightly. Add yolks one at a time and stir well.Stir in cocoa powder and salt.

3. Whip egg whites until foamy using a mixer. Gradually add sugar and whip until stiff peaks form. Gently fold the whipped whites into chocolate mixture.

4. Pour batter into prepared pan and bake for 25 minutes. Let it cool completely in the pan over a cooling rack.

5. Prepare the coffee mousse. Stir egg yolks with sugar until creamy and pale yellow colored. Stir in cornstarch. Gradually whisk in the warm milk until completely combined.

6. Place the yolks mixture into a small saucepan and cook over low heat while stirring until boils and thickens.

7. Remove from heat and stir in vanilla extract and instant coffee. Let it cool.

8. Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatin dissolves and then pour it over coffee mixture.

9. Whip the the cold whipping cream until stiff peaks form. Gradually incorporate into coffee mixture.

10. Spread the coffee mousse over the chocolate cake in the pan, using an offset spatula.

11. Cover and refrigerate for about 4 hrs or overnight to set before serving.

12. Run a warm knife around the edges of the cake to remove the sides of the pan.

13. Dust the top of the cake with cocoa powder.

14. Using a warm knife cut the cake into slices and serve.


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Apricot White Chocolate Chip Cake

This recipe was inspired by a favorite cookie...the angel cookie. In high school, I worked at a bakery. Not in the cool part though, which would have been in the shop or in the back of the bakery. No, I got stuck working in the mail room.

Every day I would take my break in the bake shop and grab myself an angel cookie. I'm not sure why they called them angel cookies, but if I took a guess, I'd say it was because these cookies tasted like they were sent from heaven. (Sounds like a joke some cheesy guy might say to you in a club, right?)

They were so delicious that I still think about them from time to time. When they popped into my mind recently, I decided that it was time I created a cake version of these, so the Apricot White Chocolate Chip Cake was born.

This apricot white chocolate cake has got a wonderful pound cake-like texture, but it's not your normal pound cake. It's super moist and the apricot preserves really work great with the white chocolate.

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APRICOT ALMOND COFFEE CAKE | Old-Fashioned Style | DIY Demonstration Recipe

Old-Fashioned APRICOT ALMOND COFFEE CAKE!! A delicious way to start your holiday mornings or any other morning of the year!! Recipe below...

APRICOT ALMOND COFFEE CAKE

Lightly grease and flour a 9-inch springform pan or regular round or square pan. Set aside.

Preheat oven to 350 degrees F.

2-1/2 cups all-purpose flour

1 cup sugar (3/4 cup for batter and 1/4 cup for cream cheese filling)

3/4 cups chilled butter, cubed

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup (8 oz.) sour cream

2 eggs (1 egg for batter and 1 egg for cream cheese filling)

1 (8 oz.) pkg. cream cheese, softened

3/4 cup apricot preserves, or substitute peach, cherry, or orange marmalade

1/2 cup sliced almonds, or substitute with chopped pecans or walnuts

1. In a large bowl; add flour and 3/4 cups sugar. Whisk well. Cut in butter until crumbly. Reserve 1/2 cup for topping. Add baking powder, baking soda, and salt to the remaining mixture. Whisk. Set aside.

2. In a medium bowl; add 1 egg, sour cream, vanilla extract, and almond extract. Whisk until well blended. Add to flour mixture. Stir well. Dough will be thick and sticky. Add batter to prepared baking pan. Use water dampened finger tips to evenly spread out batter.

3. Beat together additional egg, remaining sugar, and cream cheese until smooth and creamy. Spread evenly on top of batter. Spoon preserves over top.

4. Sprinkle with reserved crumb mixture and top with sliced almonds.

5. Bake on the middle oven rack for 50-60 minutes or until toothpick inserted come out clean. Cool in pan for 10 minutes, before removing loosen sides of springform pan. Cool completing on cooling rack for 1-3 hours.

TIPS: Store in airtight container for 1 day on countertop, or freeze up to 3 months.

~~~ENJOY your APRICOT ALMOND COFFEE CAKE~~~

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Deronda's channel offers many different foods that are easy and simple to make, yet delicious to eat...Appetizers, Main Dishes, Desserts, Snacks, Breads, Tips, and much more from start to finish!! An inspirational channel for the CHEF in all of us.

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Making Chocolate Chip Coffee Cake

Today we made chocolate chip coffee cake

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Ingredients FOR THE CAKE:
2 Cups All purpose flour
2 Teaspoons Baking powder
1 Teaspoon Salt
1 Cup Granulated Sugar
1 Stick butter room temperature
2 Large Eggs room temp
3/4 Cup Sour Cream
1/4 Cup Milk
1 Cup Chocolate Chips

FOR THE TOPPING:
3 Tablespoons Butter, Softened
1/2 Tablespoon Cinnamon
1/2 Cup Flour
1/2 Cup Brown Sugar
1/2 Cup Chocolate Chips

Instructions
FOR THE CAKE:
1. Preheat oven to 350. Lightly grease a 9x9 inch square baking dish and set aside.
2. In a large bowl whisk together the flour, baking powder, and salt.
3. In a large bowl or bowl of stand mixer beat together the butter and sugar until creamy. Add the eggs in
one at a time mixing after each addition. In a measuring cup whisk together the milk and sour cream.
Add to the butter mixture and mix until well combined.
4. With the mixer running on low add the dry ingredients into the wet ingredients (I do this in thirds). Fold in
chocolate chips. Pour the batter into the prepared pan and sprinkle with the topping and extra chocolate
chips. Bake for 35-40 minutes until a toothpick inserted near the center of the cake comes out clean.

FOR THE TOPPING:
1. Add the butter, cinnamon, flour and brown sugar to a medium bowl. Use two forks to cut the butter into
the flour mixture until everything is combined and the mixture is crumbly.
2. Alternately, you can place all of the topping ingredients into your food processor and pulse until coarse
crumbs are formed.

Spelt Flour Mint Chocolate Cake

This mint chocolate cake recipe is moist and delicious with the crushed aero mint on top.
I was dreaming up how to make a mint chocolate cake with spelt flour and made this recipe up. Made with my favourite white Spelt flour, but would work well with plain flour or even buckwheat flour for a gluten-free alternative. I have included a chopped peppermint aero bar on top with the 'wow' factor of real strong black coffee, ginger and a mix of different spices. If you wanted to leave out the coffee replace it with milk or water. Secretly it is a spelt flour chocolate coffee cake.
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#speltchocolatecake #speltcake #speltmintcake
????????‍????Chapters
0:00 Intro
0:42 Step 1 how to make the chocolate cake batter
3:25 Step 2 our into prepare tin + bake 35mins
3:49 Step 3 check if cooked
4:00 Step 4 how to make a simple low sugar frosting/ icing
5:00 Step 5 how to decorate the cake with chocolate frosting
5:36 outro
____________________________________________________

Ingredients
250g unsalted butter melted
2 eggs (medium or large)
200g dark brown sugar (or light brown)
50g cocoa powder
250ml (1 cup) of strong black coffee (I used a coffee bag if you don' like coffee swap for water or milk)
300g wholemeal spelt flour (plain or try buckwheat)
1 tsp bicarbonate soda/ baking soda
1/2 tsp cinnamon
1/4 tsp cardamon (optional if you don't have it on hand)
1/2 tsp ground ginger
1/2 tsp mixed spice
2 tbsp oat milk (or regular)
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Apricot Kuchen - German Coffee Cake

Trying to duplicate Apricot Kuchen that my Grandmother used to make. She called it Coffee Cake or Kuchen, an old German recipe. In fact Kuchen is the German word for cake. I tried using fresh, dried, and canned apricots. I think the fresh ones were the best. Apricots, apples peaches, or strawberries can all be used. I made a couple with mangos and they were great! Recipe ingredients are below.

Dough
1 egg
1/4 cup sugar
1/8 tsp cinnamon
1 tablespoon Instant Yeast
1 cup warm whole milk
4 tablespoons butter
2.5 cups All Purpose Flour

Custard
3 eggs
1/2 cup whole milk
1 1/2 cups heavy cream
1/4 cup sugar
1/8 tsp cinnamon
Pinch of salt

Filling
10-12 fresh apricots

Sprinkle lightly with cinnamon and nutmeg

Bake at 350F for 30 minutes
Cool before serving to let custard set up.

Makes two 9 inch pie plates