Mocha Loaf Food

MOCHA

Steps:

• Make around 35ml espresso using a coffee machine and pour into the base of your cup. Add the drinking chocolate and mix well until smooth.
• Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming into the centre. Once the milk jug is almost touching the surface of the coffee, tilt to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.

FROZEN MOCHA MARBLED LOAF

Steps:

• Line a 9x5-in. loaf pan with foil. In a bowl, combine the cookie crumbs and butter. Press firmly onto the bottom and 1-1/2 in. up the sides of prepared pan. , In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla and mix well. Fold in whipped cream. Spoon half of the mixture into another bowl and set aside. Dissolve coffee in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup. , Spoon half of the chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat layers. Cut through layers with a knife to swirl the chocolate (pan will be full). Cover and freeze for 6 hours or overnight. , To serve, lift out of the pan; remove foil. Cut into slices.

LIGHT & FLUFFY CHOCOLATE MOCHA CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly butter and line the bases of 2 x 18cm sandwich tins with baking paper. Whisk the eggs and sugar until light and fluffy, about 5 mins with a tabletop mixer or 10 mins using an electric hand whisk. The mixture will have increased greatly in volume and be thick enough to leave a trail on the surface when the whisk blades are lifted.
• Sift the flour, cornflour, cocoa and baking powder over the surface and fold in gently using a large metal spoon. Divide between the tins, gently spreading the mixture to the edges, then bake for 15-20 mins until the cakes are well risen, have begun to shrink away from the sides of the tins and spring back when gently pressed. Leave to cool in the tins for 5 mins, then turn out onto a rack.
• To decorate, microwave the chocolate and coffee together on Medium for 20-30 secs until the chocolate has melted. Gently stir until smooth, then cool slightly. Beat the soft cheese with the yogurt and icing sugar until smooth, then spoon half the mixture into a small bowl stir in the melted chocolate and set aside. Place one cake on a serving plate and spread with the yogurt mixture. Cover with the other cake, then spread the chocolate yogurt mixture over the top.
• To finish, microwave the 15g chocolate on Medium for about 20 secs until melted. Stir gently until smooth, then drizzle all over the cake.

MOCHA-YOGURT LOAF

Steps:

• Preheat the oven to 350°F Grease a 9 x 5 loaf pan, and line it with waxed paper.
• Sift the flour and dry ingredients into a medium bowl and set aside.
• Blend the egg whites in a large bowl until foamy, and blend in the cream of tartar. Gradually add 1/4 cup of sugar, beating until the whites are stiff and glossy. Set aside.
• Combine 3/4 cup sugar, butter, yolks, and coffee granules in a large bowl and beat at medium speed until fluffy.
• Reduce speed to low. Add the flour, yogurt, and coffee alternately to the egg yolk mixture, beating until blended after each.
• Stir in 1/3 of the egg whites. Fold in the remaining egg whites and optional pecans.
• Put the batter in the pan, smoothing the top. Bake for about one hour, until a cake tester comes out clean. Cool for 10 minutes before removing.

MOCHA BREAD (YEAST BREAD)

Steps:

• Heat the coffee and water to 110 - 130 deg F.
• Melt the chocolate chips and butter together.
• In the bowl of a standing mixer, mix 4 c flour, salt, brown sugar, yeast and cocoa powder.
• On low speed, slowly add the water and coffee.
• Mix until incorporated, scraping the sides of the bowl as necessary.
• Add the chocolate/butter mixture and the egg.
• Increase the speed of your mixer to medium, add the remaining flour a couple of tablespoons at a time, until the dough forms a ball and scrapes the sides of the bowl pretty well clean.
• Knead in the mixer for 5 - 7 minutes, until the dough is smooth and elastic.
• Remove the dough from the bowl, knead briefly on a very lightly floured counter.
• Form the dough into a ball, place it back in the bowl, cover it with a lint free towel and let it rise until doubled in size - 45 minutes to an hour.
• Punch the dough down, shape into two round loaves. Cover and let rise again, until double, about 30 - 45 minutes.
• Preheat the oven to 350.
• Mix the 2 tbsp milk and the 2 tbsp melted butter in a small bowl. Brush over the tops of your loaves.
• Bake for 35 - 40 minutes.