Melitta Mocha Fudge Cake 1996 Canadian Flourless Gluten Fre Food

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MELITTA MOCHA FUDGE CAKE 1996 (CANADIAN) FLOURLESS, GLUTEN FRE



Melitta Mocha Fudge Cake 1996 (Canadian) Flourless, Gluten Fre image

Make and share this Melitta Mocha Fudge Cake 1996 (Canadian) Flourless, Gluten Fre recipe from Food.com.

Provided by andypandy

Categories     Dessert

Time 1h10m

Yield 1 9inch spring form

Number Of Ingredients 6

1 lb best lindt semisweet chocolate (70 % cocoa butter)
1 lb unsalted butter
1 cup granulated sugar
1 cup premium melitta hot brewed coffee
8 large eggs
1/2 cup whipped cream (to garnish)

Steps:

  • In a large saucepan add sugar, chocolate, coffee and butter.
  • Stirring constantly, heat until melted and dissolved.
  • Remove from stove and place in a large mixer bowl.
  • Whisk the eggs.
  • Slowly very slowly, add the eggs into the warm chocolate mixture.
  • Beat on low speed until Just blended.
  • Pour into a foil buttered lined 9 inch spring form pan.
  • Bake 1 hour at 350 degrees, or just until ALMOST SET.
  • Remove to a cooling rack.
  • Cool thoroughly.
  • Then place into the refrigerator.
  • Slice next day, garnishing with whipped cream.

Nutrition Facts : Calories 6953.1, Fat 650.3, SaturatedFat 396.6, Cholesterol 2486.9, Sodium 772.5, Carbohydrate 342.2, Fiber 75.3, Sugar 207.9, Protein 113.9

EUROPEAN MOCHA FUDGE CAKE



European Mocha Fudge Cake image

The bold flavors of SPECIAL DARK cocoa and coffee make this cake an ideal after-dinner dessert. From Hershey's Kitchens.

Provided by Pinay0618

Categories     < 60 Mins

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 1/4 cups butter or 1 1/4 cups margarine
3/4 cup hershey's special dark cocoa
4 eggs
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups sugar
1 cup all-purpose flour
1 cup finely chopped pecans
1 1/2 cups cold whipping cream
1/3 cup packed light brown sugar
2 teaspoons powdered instant coffee
chocolate curls (optional)

Steps:

  • Heat oven to 350°F Butter bottom and sides of two 9-inch round baking pans. Line bottoms with wax paper; butter paper.
  • Melt butter in small saucepan; remove from heat. Add cocoa, stirring until blended; cool slightly. Beat eggs in large bowl until foamy; add salt and vanilla. Gradually add sugar, beating well. Add cooled chocolate mixture; blend thoroughly. Fold in flour. Stir in pecans. Pour mixture into prepared pans.
  • Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do not overbake. Cool 5 minutes; remove from pans to wire racks. Carefully peel off paper. Cool completely.
  • For filling, combine all ingredients; stir until instant coffee is almost dissolved. Beat until stiff.
  • Spread CREAMY COFFEE FILLING between layers, over top and sides of cake. Garnish with chocolate curls, if desired. Refrigerate 1 hour or longer before serving.

Nutrition Facts : Calories 684.9, Fat 46.8, SaturatedFat 24.1, Cholesterol 194.5, Sodium 266.4, Carbohydrate 63.1, Fiber 2.6, Sugar 47.7, Protein 7

3 LAYER CHOCOLATE CAKE WITH CHOCOLATE MOUSSE FILLING (GLUTEN FRE



3 Layer Chocolate Cake With Chocolate Mousse Filling (Gluten Fre image

This is a modification to Gluten Free Chocolate Cake (http://www.food.com/recipe/gluten-free-chocolate-cake-224448) previously posted. I added a layer to make it big, adjusted ingredients to be more allergy friendly and made a chocolate mousse filling between the layers. The mousse filling doubles as frosting without making it too sweet. I hope you love it.

Provided by Clever Camo Cook

Categories     Dessert

Time 1h5m

Yield 1 large 3 layer cake, 12-16 serving(s)

Number Of Ingredients 21

3/4 cup sorghum flour
3/4 cup tapioca flour or 3/4 cup potato flour
3/4 cup rice flour
1 1/2 cups cocoa
1 cup semi-sweet chocolate chips
4 1/2 teaspoons baking soda (corn free brand)
1 7/8 teaspoons cream of tartar
2 1/4 teaspoons xanthan gum
1 1/8 cups unsalted butter
1/2 teaspoon salt (if you use salted butter do not add additional salt)
1 1/8 cups brown sugar
1 1/2 cups granulated sugar
4 1/2 large eggs
3 egg yolks
3 teaspoons vanilla
1/4 cup coconut milk (or 1 1/2 cup milk plus 1/2 Tablespoon lemon juice, let set for 5 mins) or 2 1/4 cups buttermilk (or 1 1/2 cup milk plus 1/2 Tablespoon lemon juice, let set for 5 mins)
1 -2 teaspoon butter, for greasing the pan
4 tablespoons unsalted butter (divided and very soft)
3/4-1 cup semi-sweet chocolate chips (high quality, I used Ghirardelli chocolate. You can also use block chocolate, same measurements)
2 cups heavy whipping cream (very cold, I put in the freezer for about 10-15 mins prior to use)
1 teaspoon vanilla extract (or 1/2 tsp dark rum with 1/2 tsp vanilla extract)

Steps:

  • Start by making the Cake:.
  • Preheat the oven to 350 degrees. Lightly grease the bottom of (3) 9" round pans. (I used a basic 3 pack of tin foil pans located in the baking section of the grocery store.) Set butter out on counter so it can soften at room temperature, salt for cake and filling. Put a metal bowl in the freezer to chill so it will be ready when you make the mousse.
  • Sift flours together (sorghum flour, tapioca flour, and white rice flour). Add cocoa, xanthan gum, baking soda, cream of tarter and salt. (note: if you are using salted butter do NOT add salt.) (note: if you do NOT have a corn allergy you can replace 4 1/2 teaspoons baking soda and 1 7/8 cream of tarter with 3/4 teaspoon baking soda and 3 3/4 teaspoons baking powder.).
  • In a separate large bowl, beat the butter until creamy (note: the longer you leave it setting out at room temperature the easier this will be). Slowly add the brown sugar and granulated white sugar, whip until fluffy.
  • Add the eggs and egg yolks one at a time to the butter sugar mixture. Then add the vanilla.
  • Turn the mixer to low and alternately add the flour mixture and coconut milk to the butter/egg/sugar mixture. (note: it will be very thick and difficult to mix, just take your time so it gets consistently mixed at each point).
  • Pour (or scoop) equal amounts of the mixture into the prepared pans. Bake for 30-35 minutes until the cake is springy to the touch and a tooth pick comes out clean. Set on cooling racks to cool. Let the cakes cool completely before attempting to stack. If you would like a smooth edge you can trim the cakes to be the same size prior to adding chocolate mousse layers.
  • While the cake is baking, prepare the mousse filling/frosting (I made a double batch):.
  • Cut the butter into small cubes. In a small microwaveable bowl, combine the chocolate chips and butter. Melt in the microwave for 20-30 seconds at a time until smooth. Be careful not to boil he chocolate as it will change the consistency of the mousse and make a huge mess in the microwave.
  • Add vanilla and 1/2 cup of heavy whipping cream to the chocolate/butter mixture until combine.
  • Remove metal bowl from freezer, combine chocolate/butter mixture and remaining heavy whipping cream using a hand mixer. Whip until smooth and firm peaks begin to form. Do not over whip as the mousse will break and have a graining appearance. Cover mousse with plastic wrap and place in the refrigerator until ready to use.
  • Putting the cake together:.
  • Put a small amount of mousse and spread it in the center of the pan or plate you are making the cake on, this will keep it from moving while you frost it.
  • Place the first layer of cake on top of the mousse, cover the top of the cake with mousse mixture. Repeat by stacking the next layer on top of the mousse. Using a cake knife or smooth spatula, cover the outside of the cake with mousse (the same way you apply frosting to a cake). Using a decorating bag filled with remaining mousse mixture, decorate the edges and top of the cake. If the mousse starts to melt or if your work space is warm, you may need to move mousse back to the refrigerator between layers to prevent it from melting). You can also use shredded coconut, chocolate chips, or chocolate shavings if you prefer for decoration.
  • Refrigerate until ready to serve and left overs. I refrigerated mine over night before serving and it was still delicious and moist for 3-4 days after cutting.

MOCHA FUDGE PIE



Mocha Fudge Pie image

I originally got this recipe from Cooking Light, but made the full-fat version last night for the first time, and it was great!

Provided by Mirj2338

Categories     Pie

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

1/3 cup hot water
4 teaspoons instant coffee granules, divided
10 ounces boxes fudge brownie mix (about 2 cups)
2 teaspoons vanilla extract, divided
2 egg whites
vegetable oil cooking spray
3/4 cup milk
3 tablespoons Kahlua, divided
1 package chocolate flavor instant pudding and pie filling mix
3 cups whipped cream, divided
chocolate curls (optional)

Steps:

  • Combine hot water and 2 teaspoons coffee granules in a medium bowl; stir well.
  • Add brownie mix, 1 teaspoon vanilla, and egg whites; stir until well blended.
  • Pour mixture into a 9-inch pieplate coated with cooking spray.
  • Bake at 325 degrees for 22 minutes.
  • Let crust cool completely.
  • Combine milk, 2 tablespoons Kahlúa, 1 teaspoon coffee granules, remaining 1 teaspoon vanilla, and pudding mix in a bowl; beat at medium speed of an electric mixer 1 minute.
  • Gently fold in 1 1/2 cups whipped cream.
  • Spread pudding mixture evenly over brownie crust.
  • Combine remaining 1 teaspoon coffee granules and remaining 1 tablespoon Kahlúa in a bowl; stir well.
  • Gently fold in remaining 1 1/2 cups whipped cream.
  • Spread whipped cream mixture over pudding mixture.
  • Garnish with chocolate curls, if desired.
  • Serve immediately, or store loosely covered in refrigerator.
  • Nonalcoholic Mocha Version-------------------------Ю.
  • When making the pudding mixture, substitute 2 tablespoons milk for the Kahlúa.
  • In the topping, omit the Kahlúa, and dissolve the instant coffee granules in 1 tablespoon water.
  • Note: Store remaining brownie mix in a heavy-duty, zip-top plastic bag in refrigerator; use mix to make another pie or a small pan of brownies.

MARVELOUS MOCHA FUDGE



Marvelous Mocha Fudge image

Make and share this Marvelous Mocha Fudge recipe from Food.com.

Provided by grandma2969

Categories     Candy

Time 2h4m

Yield 4-5 dozen

Number Of Ingredients 9

1 1/2 cups sugar
2/3 cup evaporated milk
3 tablespoons instant coffee granules
2 tablespoons butter
1/4 teaspoon salt
2 cups miniature marshmallows
2 cups semi-sweet chocolate chips
1 teaspoon vanilla extract
1/2 teaspoon cinnamon

Steps:

  • combine first 5 ingredients in a heavy pan.bring to a full rolling boil -- over medium heat -- stirring constantly -- boil and stir for 4-5 minutes --
  • remove from heat, mix in remaining ingredients, stir till marshmallows are melted.pour into an 8x8" pan -- lined with aluminum foil --
  • refrigerate 2-3 hours till firm.
  • remove foil and cut into squares.

Nutrition Facts : Calories 892.9, Fat 34.2, SaturatedFat 20.5, Cholesterol 27.4, Sodium 261.7, Carbohydrate 154.6, Fiber 5.1, Sugar 135.2, Protein 7.4

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