Chocolate Glazed Mocha Fans Food

CHOCOLATE-GLAZED MOCHA FANS

Steps:

• Preheat oven to 325°F. Spray 10-inch-diameter tart pan with removable bottom with nonstick spray. Sift flour, unsweetened cocoa powder, espresso powder and salt into medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until well blended. Add dry ingredients and beat just until dough clumps together. Using fingertips, press dough evenly onto bottom of prepared tart pan.
• Bake shortbread until firm around edges and baked through but slightly soft in center, about 35 minutes. Cool 10 minutes. Gently remove pan sides. Using large sharp knife, cut warm shortbread into 16 wedges. Cool completely on pan bottom on rack.
• Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; stir until melted and smooth. Let stand until glaze begins to thicken but is still pourable, about 10 minutes. Place shortbread wedges on rack set over large baking sheet. Spoon glaze over shortbread, allowing some of glaze to run down sides and spreading over sides with small spatula. Chill just until chocolate is firm, about 45 minutes.
• If desired, press tip of small sharp knife into gold leaf; gently peel off 1/2-inch free-form pieces. Using knife as aid, carefully press gold leaf pieces onto cookies. (Can be prepared 5 days ahead. Store in single layer in airtight container at room temperature.)

CHOCOLATE GLAZE

Steps:

• Gather the ingredients.
• Combine the butter and chocolate in a saucepan over low heat and stir until melted. (Be careful not to overheat the chocolate as it could seize.) Alternatively, put the chocolate and butter in a microwave-safe bowl and microwave on medium for about 1 minute. Stir and continue to heat for about 15 seconds at a time, stirring between intervals, until the chocolate and butter are melted and smooth.
• Sift the confectioners' sugar into a small bowl.
• Stir the sifted confectioners' sugar into the melted butter and chocolate. Beat the mixture, adding small amounts of boiling water until thinned as desired. If you happen to find it too thin, add a little more powdered sugar. If too thick, add more hot water.
• Slowly drizzle the chocolate glaze from the pot or bowl over your cooled, finish baked good. If desired, use a spatula to evenly distribute. How long the glaze will take to harden will depend on both the temperature of the glaze and the room. Once cool, it will harden.

MOCHA COFFEE CAKE RECIPE

Steps:

• Make the crumb topping: In a medium bowl, combine the flour, butter, brown sugar, powdered sugar, espresso powder, and salt with a pastry blender or fork until the mixture sticks together when pressed. Chill. Make the chocolate swirl: Melt chocolate and butter in a heatproof bowl set over a pot of simmering water (water should not touch bowl) or in the top of a double boiler over medium heat. Remove pan from heat and stir in pecans, coffee, and granulated sugar. Set aside. Make the cake: Preheat oven to 350°F. Spray a 10-inch tube pan with nonstick cooking spray. In a medium bowl, whisk together the flour, espresso powder, baking powder, baking soda, cinnamon, salt, and cardamom. In another medium bowl, whisk together the coffee, sour cream, and vanilla. In a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs and egg yolk one at a time, mixing well after each addition. Add the dry ingredients in 3 additions, alternating with the coffee mixture in 2 additions. Scrape down the sides of the bowl as needed. Spoon one-third of the batter into prepared pan; smooth the surface. Drizzle half of the chocolate swirl mixture over the batter. Add another one-third of the batter and smooth the surface. Drizzle the remaining chocolate swirl mixture over. Spoon in the remaining batter and smooth the surface. Sprinkle crumb topping over the batter and gently use your fingertips to slightly pat the crumb topping into the batter. Bake cake in preheated oven until a tester inserted into the center comes out clean and cake springs back when pressed, 40-50 minutes. Let cool completely in pan on a wire rack. Run a butter knife around the perimeter of pan to loosen cake. Gently invert cake onto a large plate, then return cake (crumb side up) to rack. Glaze the cake: Add the chopped chocolate into a medium mixing bowl, set aside. Pour the heavy cream into a microwave safe measuring cup and microwave on high for about 1 minute or until bubbles begin to form on the surface. Take care to not overheat because the cream will boil over. Pour the hot cream over the chocolate and allow it to sit for about 3 minutes. Use a small whisk to combine the mixture into a smooth chocolate glaze. Cool for about 5 minutes before stirring in the Kahlua. Drizzle over cooled cake.

MOCHA COOKIES WITH KAHLUA ICING

Steps:

• Preheat oven to 350 degrees.
• Cream together butter and sugars, then beat in eggs, espresso powder and cinnamon.
• Mix in flour, baking soda and salt until just combined.
• Stir in chocolate chips.
• Place heaping tablespoon size balls of dough on ungreased baking sheets and bake for about 12-14 minutes or until slightly soft in the center.
• Let cool on baking sheets for about 5 minutes, then transfer to wire racks to cool.
• When completely cool, frost with Kahlua Icing.
• For Kahlua Icing: Beat together 1/4 cups softened butter, 2 1/2 cups powdered sugar and 2 1/2 tablespoons Kahlua until smooth.

MOCHA CHOCOLATE GLAZE ICING

Steps:

• Whisk all ingredients together until smooth.
• Immediately drizzle over cake, brownies, doughnuts, or any other baked good you want. Glaze will firm up within a few minutes.