Five delicious coffee-based desserts for true coffee lovers
Coffee isn’t just an aromatic beverage that helps us wake up, but it’s also a great ingredient for different desserts. It adds a new taste to familiar dishes that you probably already know how to cook.
We at WeGoRo adore coffee (omg, that smell!), so we would like to share 5 of the most delicious and easiest coffee based desserts ever. Seriously, ever.
- 240 g (8.5 oz) flour
- 1 tablespoon of coffee powder (or very finely ground, natural coffee)
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 30 g (1 oz) butter
- 1 cup of milk
- 1 egg
- In a deep bowl, mix the flour, coffee powder, sugar, baking powder, and a pinch of salt. Keep mixing the ingredients until smooth.
- Melt butter in a small bowl.
- Add melted butter and milk to the dry ingredients, and then crack the egg into the same bowl.
- Mix it well using a mixer or whisk. The dough shouldn’t be too liquidy.
- Preheat a non-stick frying pan (no need to grease it with butter). Gently pour a tablespoon of dough into the pan. When you see little bubbles appearing on the pancake, turn it over.
- Fry the pancake until golden brown on the second side. Then, place it on a plate and generously pour your favorite sauce or jam on top. Bon appetit!
Chocolate coffee cupcakes
- 75 g (2.6 oz) butter
- 300 g (10.5) flour
- 100 g (3.5 oz) cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 250 g (8.8 oz) sugar
- 1 egg
- 100 ml (3.4 fl.oz) strong coffee
- 150 ml (1.7 fl.oz) 2-3% yogurt
- 100 g (3.5 oz) butter
- 70 g (2.5 oz) dark chocolate
- 50 g (1.8 oz) cocoa powder
- 115 g (4 oz) icing sugar
- 1 teaspoon instant coffee
- First, melt the butter to make the dough.
- In a large bowl, mix all the dry ingredients: flour, cocoa powder, sugar, baking soda, and baking powder. Mix it well with a whisk.
- Beat the egg and yogurt in a separate bowl, and then mix it with the dry ingredients.
- Put cupcake papers in the baking forms (it’s better if you put two layers of paper). Fill them about 3/4 full with the batter. The most convenient way to do this is using a pastry bag, but you can just use a spoon. (If you don’t have a pastry bag, use an ordinary ziplock bag: make a small hole by cutting the bag’s tip, and then squeeze the batter through it.)
- Bake them in a preheated oven at 175 °С (350°F) for 15–20 minutes. Then, pierce the cupcake with a wooden skewer or toothpick. If it’s cooked, the skewer will be dry.
- Now it’s time to prepare the frosting. Soften the butter to room temperature, and then beat it with a mixer for 5 minutes.
- Add the cocoa powder and icing sugar gradually into the butter in three stages. Mix it well every time you add the powder and icing sugar. The mixture may seem too thick, but it’s supposed to be like this.
- Melt the chocolate and pour it into the resulting mixture, and then add instant coffee. Mix it thoroughly.
- Pour the mixture into a pastry bag and place it in the refrigerator for at least 20 minutes to let the cream become stable. After this, it will be a lot easier to spread the cream on the cupcakes.
- After 20 minutes, take the cream out from your refrigerator and spread it on the cupcakes using a pastry bag. Now, enjoy your dessert!
Homemade coffee ice-cream
- 2 cups of double cream
- 150 ml (1.7 fl.oz) milk
- 1/2 cup brown sugar
- 5 egg yolks
- 2 teaspoons ground coffee
- Cook a small portion of strong espresso.
- Combine milk with double cream in a small pot, and then put it on the stove and warm it up until you see the first bubble. (You can also make ice cream using only the double cream that is no more than 10% fat.)
- Beat the yolks and sugar together with a mixer until you have a fluffy mass.
- Stirring continuously, gently pour the hot milk with double cream into the yolks.
- Pour the mixture back into the pot, put it back on the stove, and, stirring continuously, cook it until it’s thick. Then remove the pot from the stove and stir it for 1-2 minutes more.
- Pour the mixture into a plastic container, add 50–70 ml (1/5 cup) espresso, stir it, and then cover it.
- Let the mixture cool to room temperature, and then place it in the freezer until it is completely solidified. From time to time, take it from the freezer (3–4 times) and beat it with a mixer in order to make sure your ice cream freezes evenly.
- 300 g (10.5 oz) ricotta cheese
- 4 tablespoons sugar
- 2 tablespoons very finely ground, natural coffee (or high-quality instant coffee)
- Mix sugar, ricotta cheese, and instant coffee in a bowl. Mix it until smooth (until sugar is completely dissolved).
- Pour the mixture into the forms, and then place them in the refrigerator for 1-1.5 hours.
- You can decorate the dessert with grated chocolate or chocolate chips.
Hazelnut and coffee meringues
- 1 cup of hazelnuts (or any other nuts)
- 1/4 teaspoon salt
- 4 egg whites
- lemon juice to taste
- 1/2 cup sugar
- 3/4 cup icing sugar
- 2 tablespoons of finely ground coffee (or high-quality instant coffee)
- Preheat the oven to 170 °С (340 °F).
- Place the hazelnuts on a baking tray and put them in the oven for 10–12 minutes. Then remove the tray and place the nuts on a towel. Rub them together to remove the skins. Then let the nuts cool.
- Reduce the oven to 100 °С (200 °F).
- Grind the nuts and salt in a blender until smooth and creamy.
- Beat the egg whites and lemon juice at high speed for a minute. Add sugar and coffee gradually and mix it for 5 minutes more. Then add icing sugar and beat the mixture for 8–10 minutes more.
- Place the mixture in a large bowl.
- Using a spoon, put the meringues on a baking tray covered with parchment paper. Sprinkle the dessert with coffee for decoration.
- Bake it for 2–2.5 hours. Let the meringues cool in the oven for a while, and then serve the dessert. Bon appetit!