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CAKE
4 oz Butter, at room temperature
4 oz Granulated sugar
2 Eggs
4 oz Self-raising flour
2 T Coffee essence**
IRISH COFFEE SYRUP
150 ml Strong black coffee
4 oz Sugar (for coffee syrup)
4 T Irish whiskey
ICING
150 ml Heavy whipping cream
Confectioners\’sugar to taste
1 T Whiskey, or to taste
Chopped nuts Or grated chocolate.
I would dissolve 2 T of a good instant coffee (Taster\’s Choice or something similar) in an equivalent amount of water, and use that. — Grease and flour an 8-inch cake pan (preferably a springform cheesecake pan). Preheat oven to 350F. Cream the butter and sugar until light and fluffy, then beat in the eggs, adding a little flour and beating well after each addition. Stir in the coffee essence, and mix thoroughly. Turn the mixture into the prepared pan, and bake for 35-40 minutes until springy to the touch. Turn out and cool on a wire rack. . To make the Irish coffee syrup, put the coffee and sugar into a small pan and bring up to the boil, stirring to dissolve the sugar.
Then boil for 1 minute. Remove from heat and add the whiskey. . Wash and dry the pan the cake was baked in, and return the cooled cake to it: then pour the hot coffee syrup all over it. Leave in a cool place for several hours, then turn out. Whip the cream until it\’s thick, sweeten slightly with confectioners\’ sugar, and add whiskey to taste. Spread the cake with the whipped cream and chill for an hour before sprinkling with chopped nuts or grated chocolate
***CRUST***
1 1/2 cups crushed low-fat graham wafers
1 tablespoon sugar
1 egg white
***FILLING***
2/3 cup sugar
1/3 cup all-purpose flour
1 tablespoon cornstarch
1 1/2 cups low-fat 1% cottage cheese
1 package light cream cheese — (8 ounces)
1 egg
2 egg whites
1 teaspoon vanilla
1/2 cup skim milk
2 tablespoons instant coffee granules
1/3 cup low-fat sour cream
3 egg whites — at room temperature
4 tablespoons sugar
Preheat oven to 375F.
Combine graham crumbs and sugar in a small bowl. Add egg white and mix well. Press onto bottom of 9-inch springform pan that has been sprayed with non-stick spray. Bake just until edges feel firm and dry, about 8 minutes. Let cool.
Reduce oven temperature to 300F. Combine first amount sugar, flour, and cornstarch in a small bowl. Set aside.
Process cottage cheese in a blender until smooth. Transfer to a large bowl. Add cream cheese, egg, and first amount egg whites. Beat with an electric mixer on high speed until smooth, about 3 minutes.
Gradually add flour mixture and beat until well blended. Add vanilla and beat again.
Mix coffee granules with skim milk until dissolved. Add to cheese mixture along with sour cream. Beat until smooth.
In separate bowl, beat second amount egg whites with a mixer at high speed until soft peaks form. Add second amount sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form.
Fold egg white mixture into cheese mixture.
Pour batter into prepared crust. Rake for 1 hour and 10 minutes, or until almost set. Turn oven off. Leave cake in oven for 1 hour. Cool completely. Cover and refrigerate for 8 hours or overnight. Run knife along edges of cake before removing sides of pan.
Makes 12 servings.
1/4 c Butter or margarine
3/4 c Sugar
1 Egg, slightly beaten
1 1/2 c Sifted flour
2 ts Baking powder
1/2 ts Salt
1/2 c Milk
1/2 c Sugar
1 1/2 ts Cinnamon
1. Grease an 8-inch, heat-resistant, non-metallic cake pan.
2. Preheat a conventional broiler.
3. Cream butter and the 3/4 cup sugar together in a large bowl until fluffy. Beat in egg. 4. Sift the flour, baking powder and salt together.
5. Add flour mixture and milk to the sugar mixture alternately, beginning and ending with flour mixture. 6. Pour into prepared cake pan. Spread evenly. Combine the 1/2 cup sugar and cinnamon in a small bowl and sprinkle over the batter. 7. Heat, uncovered, in Microwave Oven 6 minutes.
8. Insert a wooden toothpick to test for doneness.
9. Place cake in a conventional oven 4 inches away from heating element of the broiler unit for a few minutes or until topping is browned.
5 ounces (1 cup) whole blanched almonds
1 3/4 cups unsifted unbleached flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons instant espresso or coffee powder
4 ounces bittersweet or semisweet chocolate
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup granulated sugar
Preheat oven to 350. Toast almonds in shallow pan for 12 minutes. Cool. Reduce heat to 300 degrees. Adjust racks to divide oven in thirds. Line two cookie sheets with foil, shiny side up.
Sift flour,cocoa,baking soda, salt and espresso powder together. With heavy knife shred chocolate finely. Place chocolate in food processor with metal blade. Add 1/2 cup of sifted ingredients and process for 20-30 secs till chocolate is fine.
In large bowl of elec. mixer beat eggs and extracts just to mix. On low speed add chocolate mixture, remaining sifted ingredients, and sugar. Beat to mix. Will be very stiff. Stir in almonds.
Turn dough onto floured surface. Form mound. Cut in half. Flour each half and form into sausage shape 12\” long. Place sausage shape on baking sheet diagonally.
Bake two sheets at a time for 50 mins., reversing sheets top to bottom and front to back once to ensure even baking.
Remove sheets from oven. Let cool 10 minutes. Transfer baked strips to cutting board.With serrated knife, cut strips on sharp angle into cookies 1/2\” wide.
Carefully place cookies, cut side up, on cookie sheets and bake again at 300 for 40 minutes, turning them upside down after 15 or 20 minutes, until cookies are completely dry and crisp.
Turn off heat, open oven door and let them cool in oven. Store in airtight cannisters
1/2 C Butter — softened
1 C Brown sugar
4 Lg Eggs
1 C Chocolate syrup
2/3 C Baileys
1 T Instant coffee
1 C Flour
1/2 C Chopped pecans
Pecan halves Glaze: 3/4 C Semi-sweet chocolate morsels
Melted 1/4 C Sour cream — room temp.
1 Tb Baileys
Preheat oven to 350F. Grease a 9\” round cake pan. Cream butter and sugar, blend in eggs. Add chocolate syrup, Baileys, coffee crystals and flour, mixing until well blended. Fold in chopped pecans. Pour into prepared pan. Bake for 55-60 min., until center is firm and a toothpick inserted in center comes out clean. Remove from pan onto wire rack to cool.Dip one end of pecan halves halfway into melted chocolate to coat, place on waxed paper and chill.
To remaining melted chocolate add sour cream and Baileys. Spread over top of cooled cake that has been placed on a serving platter, letting some chocolate drizzle down side of cake. Decorate with dipped pecans. Cool to set topping
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