Coffee Scrolls

Yields:  12-14

image & recipe @gabo.ninemsn.com.au

Ingredients

For the dough

• 1 x 7g sachet dried yeast
• 275ml (1 cup plus 1 tablespoon plus 1 teaspoon) warm milk
• 1 free-range egg
• 450g white bread flour plus extra for rolling
• 25g caster sugar
• 1 teaspoon salt
• 50g unsalted butter, melted
• 1 cup sultanas

For the filling

• 50g butter
• 2 teaspoons cinnamon
• ⅓ cup brown sugar

For the icing

• 2 cups icing sugar
• 20–30ml strong espresso coffee

For the sugar syrup

• ¼ cup caster sugar, dissolved in 2 tablespoons boiling water

Utensils

• 1 baking tray, lined with baking paper

Preparation Method

1. Dissolve the yeast in the warm milk, beat in the egg, and then mix in the flour, sugar and salt. Add the melted butter and mix until evenly combined. Leave for 10 minutes, and then knead in the sultanas.
2. Lightly oil a 20cm area of worktop. Turn out the dough and lightly knead it. Return the dough to the bowl and leave it for 10 minutes. Knead once or twice more at 10-minute intervals, then cover and leave until risen by half — about an hour.
3. Flour the worktop and roll out the dough to a large rectangle shape, about 1cm thick.
4. Melt the butter and add the cinnamon and brown sugar to dissolve. Cool, and then brush evenly over the dough.
5. Roll up the dough tightly from the longer side, cut into 3cm wheels and place almost touching on the baking tray. Cover and leave somewhere warm until almost doubled (approximately 30 minutes).
6. Towards the end of the rising time, preheat the oven to 220°C. Bake for about 15 minutes.
7. Mix the icing sugar with the coffee a little at a time to make a thick coffee icing. Brush the baked buns with the sugar syrup while still warm to make them glossy, then spoon or drizzle with a generous amount of the coffee icing.

Profiteroles with Coffee Whipped Cream

image & recipe @yummly.com / myrecipes.com

Ingredients

• 3/4 cup all-purpose flour
• 1 1/2 teaspoons sugar 
• 1/3 cup butter 
• 3 large eggs, beaten
• Parchment paper
• Coffee Whipped Cream
• Hot fudge topping

Preparation

1. 1. Preheat oven to 400°. Stir together flour and sugar.
2. 2. Bring butter and 3/4 cup water to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour mixture all at once. Beat with a wooden spoon until mixture is smooth and leaves sides of pan, forming a ball of dough. Gradually add eggs, beating until mixture is smooth and glossy.
3. 3. Drop dough by rounded tablespoonfuls onto a parchment paper-lined baking sheet.
4. 4. Bake at 400° for 20 minutes or until puffy and golden brown. Remove from oven to a wire rack. Pierce 1 side of each cream puff with a knife to allow steam to escape. Cool completely on baking sheet (about 20 minutes).
5. 5. Cut each cream puff in half horizontally. Dollop Coffee Whipped Cream onto bottom halves; top with remaining halves. Cover and chill until ready to serve. Drizzle with hot fudge topping just before serving.
6. Try this twist!
7. Profiteroles with Coffee Ice Cream: Substitute 1 1/2 cups coffee ice cream for Coffee Whipped Cream.

Low Carb, Gluten Free, Bacon Chocolate Mocha Ice Cream Cake

image & recipe @http://www.ibreatheimhungry.com

Yields 10 slices

This recipe makes enough for two layers of an eight inch chocolate cake – to make a four layer cake you’ll have to double the recipe for both the cake and frostings.

Ingredients

For the Cake
• 1/4 cup heavy whipping cream
• 12 Tbsp butter
• 4 squares Lindt 90% chocolate (about 1.5 oz)
• 3 eggs, beaten
• 1 tsp vanilla extract
• 1 cup almond flour
• 2 Tbsp coconut flour
• 1/2 cup granulated sugar substitute
• 1/4 tsp salt
• 6 Tbsp unsweetened cocoa powder
• 2 tsp baking powder
• 2 cups sugar free coffee ice cream, softened
• 8 slices cooked bacon (very crispy!), chopped
For the Ganache Frosting
• 3/4 cups heavy whipping cream
• 1 bar (3.5 oz) Lindt 90% chocolate
• 2 Tbsp coconut oil
• 1/2 cup granulated sugar substitute
For the Mocha Whipped Cream Frosting
• 1/4 cup Ganache Frosting (above)
• 2 Tbsp strong coffee (brewed)
• 3/4 cup heavy whipping cream

Instructions

To make the cake:
• Melt the chocolate, cream, and butter together, whisking together until smooth. (You can do this on the stove, or in a microwave at 30 second intervals.) Cool slightly. Whisk in the beaten eggs a little at a time until fully combined. Add the vanilla and stir. Combine the almond flour, coconut flour, sugar substitute, salt, cocoa powder, and baking powder in a medium bowl. Add the melted chocolate mixture and stir until thoroughly combined. Pour into two greased and parchment-lined (optional but recommended – cut the parchment into an 8 inch circle and place on the bottom of the pan before pouring in the batter) 8-inch cake pans. Bake at 350 degrees (F) for 25 minutes. Remove the cakes from the oven and cool.
To make the Ganache Frosting:
• Combine the whipping cream, chocolate, coconut oil, and sugar substitute in a medium microwave safe bowl. Microwave for 1 minute, then remove and stir. Microwave for another 30 seconds, remove and stir. If not completely melted, microwave for another 30 seconds. Stir until completely smooth. Pour into a clean bowl (preferably stainless) and chill for 2 hours or overnight, until firm enough to whip into a frosting. Once it’s completely chilled (you’ll know because it will be firm), whip into a fluffy frosting. Reserve 1/4 cup for your Mocha Whipped Cream Frosting.
To make the Mocha Whipped Cream Frosting:
• In a large bowl, whip your heavy cream into stiff peaks. Whisk in the coffee. Fold about 1/3 of the whipped cream into the 1/4 cup of ganache frosting that you reserved, continue folding until fully combined. Add the chocolate mixture to the remaining whipped cream, and fold gently until smooth. Add to a pastry bag fitted with a large star tube. Chill until ready to use.
To assemble the cake:
• Place one layer of cake on your serving plate. Top with softened coffee ice cream, and spread evenly to the edges. Place the second layer of cake, upside down, over the ice cream and press down evenly. Return to the freezer for 10 minutes to harden. Remove from the freezer and frost with your chocolate ganache frosting. Press your chopped bacon into the sides all the way around the cake. Return to the freezer for 10 minutes. Remove from the freezer and pipe a scalloped edge of Mocha Whipped Cream Frosting around both the top and bottom edges of the cake. Serve immediately, or return to the freezer. If storing in the freezer, remove and thaw for about 10 minutes before cutting and serving.