Coffee
Bliss
From
Sonia El-Nawal, Pastry Chef, Theo - New York City
Adapted by StarChefs
Yield:
6 servings
Cake:
- 2
cups sugar
- 1
1/2 cups flour
- 3/4
cups of cocoa powder (Valronah preferably)
- 1
1/2 teaspoons baking powder
- 1
1/2 teaspoons baking soda
- 1
teaspoon salt
- 2
eggs
- 1
cup milk
- 1/2
cup vegetable oil
- 2
teaspoons vanilla
- 1
cup boiled water
Mix
all dry ingredients in a bowl, add the wet ingredients, mix well,
and pour into a sheet tray or cake pan. Bake at 325†for 20 to
25 minutes until toothpick dry. Set aside.
Marscapone
Mousse:
- 1
lb Marscapone
- 4
ounces sugar
- 4
egg yolks
- 1
tablespoon Grappa
In
a kitchen aid bowl, mix cheese & sugar with a paddle, add
the yolks one at a time, then add grappa.
Coffee
Granita:
- 2
cups decaf coffee
- 1/4
cup Tia Maria
- 1/4
cup syrup
- 1
1/4 cup water
Mix
all the ingredients, pour into a Pyrex bowl, and freeze overnight.
Coffee
Beans dipped in chocolate:
You may buy these or make them yourself by dipping beans in dark
chocolate and letting them dry.
For
assembly, cut the cake with a circle cutter, put it in a cup or
Ramekin, and brush with a little Kaluah. Spoon on Marscapone Mousse
and top with beans. Scrape granite and put on top in a little
shape, eat immediately
