Sunday, August 5, 2012

The Joy of Cooking with Coffee: Mocha Cake

By Cal Orey, The Writing Gourmet

Discover why this potent elixir has gone from vice to virtue and how to incorporate coffee in Mediterranean-style healthful recipes like Cappuccino Biscotti, Thai Coffee Spiced Chicken Sates, Coffee Cheesecake and Maple Espresso Pudding (plus DIY espresso drinks).

It's all here--and so much more--in the new, revolutionary book The Healing Powers of Coffee (Kensington Books).  This book was even purchased by the Good Cook Book Club -- thanks to the tested recipes by pro chefs, major coffee companies, and well-known health spas nationwide. Check out this cake with a scrumptious twist of java!

Mystery Mocha Cake
* * *
     The only mysterious thing about this cake is how it can be so delicious and still contain virtually no fat. Looking at this deep, almost black chocolate cake, cushioned in a velvety fudge sauce, you’ll think, “No way. No way is this cake low-calorie.” But, at 124 calories a serving (not including the whipped cream/ice cream you’ll be dying to add), it won’t push your calorie count for the day into the stratosphere.
¾ cup (5 ¼ ounces) granulated    
1 cup (4 ¼ ounces) King Arthur Unbleached All-purpose or White Whole Wheat Flour
2 teaspoons baking powder                           
¼ teaspoon salt          
¼ cup (3/4 ounce) low-fat cocoa                  
¾ cup (6 ounces)  skim milk
2 teaspoons salt
½ cup (3 ¼ ounces) brown sugar, packed    
½ cup (3 ½ ounces) granulated sugar cup 
3/4 ounce low-fat cocoa                                                 
1 cup (8 ounces) double-strength coffee,  room temperature                                                           

     Preheat the oven to 350 F. Lightly grease an 8 x 8-inch baking pan. In a large mixing bowl, stir together sugar, flour, baking powder, salt and cocoa. Add the milk and vanilla; beat till smooth. Pour the batter into a lightly greased 8 x 8-inch pan.
     In a small bowl, mix together the white and brown sugars and cocoa. Sprinkle evenly over the batter in the pan. Pour the coffee over all. This may look kind of strange and messy, but never fear; everything will turn out fine.
     Bake the cake for 40 minutes, or until the top springs back when pressed gently. Remove from the oven and cool on a wire rack. This cake is best enjoyed warm, between half an hour and an hour after you’ve taken it out of the oven. Yield: 1 cake, sixteen 2 x 2-inch servings. Yield: 1 cake, sixteen 2 x 2 inch servings.
(Source: Courtesy King Arthur Flour.)

8/5 Sunday
8:30-9:00 AM
SF Bay Area LIVE KSFO AM with Bob Tanem
The Healing Powers of Coffee

8/11 Saturday
3:00 - 6:00 PM
Barnes and Noble Booksellers - Stevens Creek
3600 Stevens Creek Boulevard

San Jose 95117

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