SWEETS AND TREATS
(Simmer Down coffee)
WHAT YOU’LL FIND IN CHAPTER TEN
COFFEE OIL–INFUSED BUTTER CAKE WITH BLACKBERRY COMPOTE
PECAN PIE WITH ALMOND-COFFEE CRUST
APPLE BREAD PUDDING WITH A COFFEE-RUM SAUCE
COFFEE-SPICED BANANA BREAD PUDDING WITH CARAMEL-RUM SAUCE
ESPRESSO–GRAND MARNIER BALLS WITH VANILLA ICE CREAM
SALTED CARAMEL–COFFEE BROWNIES
KEY LIME PIE WITH COFFEE–GRAHAM CRACKER CRUST
CHOCOLATE LAVA CAKES WITH ESPRESSO CRÈME ANGLAISE
COFFEE-INFUSED OATMEAL COOKIES WITH CANNOLI CREAM FILLING
Dessert and coffee are a natural pairing. The best meals end with a sweet treat and a mug of coffee, a tiny demitasse of espresso, or perhaps a cinnamon-dusted latte. And many people finish a meal with a coffee-based drink that actually is dessert. (Yes, a coffee milkshake definitely counts here!) Now consider the delicious idea of stirring coffee into desserts—cakes, ice cream, pies, cookies—and prepare for some sweet surprises. Simmer Down, the rich-tasting decaffeinated Marley coffee, is ideal to use in desserts for those trying to avoid caffeine. But the coffee you choose for any dessert in this collection is really a matter of personal preference.
These desserts range from elegant—Espresso–Grand Marnier Balls with Vanilla Ice Cream—to homey—Apple Bread Pudding with a Coffee-Rum Sauce. Classics such as pecan pie and Key lime pie feel more contemporary when featuring a coffee- infused crust. Of course, there’s plenty here for chocolate lovers, too, like Salted Caramel Coffee Brownies and a rich Chocolate Lava Cake.
In these and other desserts, the coffee flavor is subtle, contributing just a bit of richness and enhancing the rum, caramel, or chocolate that goes into the dessert.
COFFEE OIL–INFUSED BUTTER CAKE WITH BLACKBERRY COMPOTE
YIELD: 12 SERVINGS
A classic cake with a tender crumb and lovely flavor from coffee-infused oil, this is especially good when served with the fresh blackberry compote. Not overly sweet, this cake also would be good on its own—with a cup of coffee, of course! Dessert is served.
INGREDIENTS
FOR BLACKBERRY COMPOTE:
2 CUPS (290 G) FRESH BLACKBERRIES
1/4 CUP (50 G) SUGAR
2 TABLESPOONS (30 ML) FRESHLY SQUEEZED LEMON JUICE
1/2 TEASPOON FRESHLY GRATED LEMON ZEST
FOR CAKE:
1/2 POUND (2 STICKS, OR 225 G) UNSALTED BUTTER, AT ROOM TEMPERATURE, PLUS MORE FOR PREPARING THE CAKE PANS
3 CUPS (336 G) ALL-PURPOSE FLOUR, PLUS MORE FOR DUSTING THE CAKE PANS
1 TABLESPOON BAKING POWDER
1/2 TEASPOON SALT
11/4 CUPS (250 G) SUGAR
4 EGGS
11/4 CUPS (285 ML) WHOLE MILK
1 TABLESPOON (15 ML) VANILLA EXTRACT
2 TABLESPOONS (30 ML) COFFEE AND STAR ANISE–INFUSED OIL
DIRECTIONS
TO MAKE THE COMPOTE:
In a medium-size saucepan over medium heat, combine the blackberries, sugar, lemon juice, and lemon zest. Bring to a boil, stirring. Reduce the heat to low and simmer for 10 to 15 minutes, stirring occasionally, or until the compote starts to thicken. Remove from the heat, transfer to a small bowl, and cool. Cover with plastic wrap.
TO MAKE THE CAKE:
Preheat the oven to 350° F (180°C, or gas mark 4). Lightly butter two 9-inch (23 cm) round cake pans. Dust lightly with flour.
In a medium-size bowl, whisk the flour, baking powder, and salt.
In a large bowl, with an electric mixer set at medium speed, beat the butter with the sugar for 3 minutes, or until light and fluffy. Reduce the mixer speed to low and beat in the eggs, one at a time.
Alternating ingredients, add the flour and milk to the creamed mixture, about one-third of each at a time, and beat after each addition just until the batter is smooth. Beat in the vanilla and the infused oil. Evenly divide the batter between the 2 prepared pans, smoothing the tops.
Bake for about 30 minutes, or until the top of each cake springs back when pressed with your finger and a cake tester inserted into the center of the cake comes out clean. Remove the pans from the oven. Cool the cakes in the pan for 15 minutes. Run a knife around the edges of each pan to loosen the cake. Invert the cakes onto a platter and set aside to cool completely. Slice the cake into pieces and serve with the compote.
TIP: YOU MAY PREPARE THE COMPOTE A DAY OR TWO IN ADVANCE. REFRIGERATE, TIGHTLY COVERED. ALSO, YOU MAY BAKE THIS CAKE IN A LARGE BUNDT PAN INSTEAD OF TWO ROUND LAYER PANS IF YOU LIKE.
PECAN PIE WITH ALMOND-COFFEE CRUST
YIELD: 6 TO 8 SERVINGS
Coffee in both the crust and filling of this traditional pie adds subtle flavor. Top with softly whipped cream if you like, and be prepared for recipe requests.
INGREDIENTS
FOR CRUST:
2 CUPS (224 G) ALL-PURPOSE FLOUR
1 CUP (96 G) ALMOND FLOUR
1/4 CUP (50 G) SUGAR
1 TABLESPOON FINELY GROUND SIMMER DOWN COFFEE BEANS
PINCH SALT
1/3 CUP (75 G) CHILLED UNSALTED BUTTER
1/3 CUP (67 G) CHILLED SHORTENING
1 CUP (235 ML) COLD WATER
FOR FILLING:
1 CUP (235 ML) DARK CORN SYRUP
1 CUP (200 G) SUGAR
3 EGGS, LIGHTLY BEATEN
2 TABLESPOONS (30 ML) MELTED UNSALTED BUTTER
1 TEASPOON (5 ML) VANILLA EXTRACT
PINCH SALT
11/2 CUPS (150 G) PECANS
DIRECTIONS
TO MAKE THE CRUST:
In a large bowl, mix the all-purpose flour, almond flour, sugar, ground coffee beans, and salt. Add the butter and shortening. Using a pastry cutter or fork, cut the butter and shortening into the flour mixture until it resembles coarse crumbs.
Add the water a little at a time, stirring the dough with your fingertips as you pour. (Don’t use your palms. They tend to warm the dough too much.) Add a bit more water if the dough seems too dry. When the dough comes together nicely, form it into 2 balls, wrap each in plastic wrap, and chill them for at least 1 hour.
Preheat the oven to 350°F (180°C, or gas mark 4). On a lightly floured surface, roll out one dough ball to a 9-inch (23 cm) circle. Transfer to a 9-inch (23 cm) pie plate. Press the dough into the pie plate and crimp the edges.
TO MAKE THE FILLING:
In a large bowl, whisk the corn syrup, sugar, eggs, butter, vanilla, and salt. When well mixed, stir in the pecans. Pour the filling into the prepared pie shell. Bake for 45 minutes, or until the crust is nicely brown and the filling is set. Serve warm or chilled.
TIP: THIS RECIPE MAKES ENOUGH DOUGH FOR TWO CRUSTS. KEEP THE EXTRA DOUGH REFRIGERATED FOR 1 WEEK OR FREEZE FOR UP TO 2 MONTHS.
◁ APPLE BREAD PUDDING WITH A COFFEE-RUM SAUCE
YIELD: 8 SERVINGS
A delicious, caramel-like sauce tempered with rum and coffee takes this traditional apple bread pudding to a sumptuous level. The pudding, not too sweet, is loaded with spices and diced apple. If you have leftovers, seriously consider eating them for breakfast.
INGREDIENTS
UNSALTED BUTTER, FOR PREPARING THE BAKING PAN
FOR APPLE MIXTURE:
3 GRANNY SMITH APPLES, PEELED, CORED, AND DICED
JUICE OF 1/2 LEMON
2 TABLESPOONS (28 G) UNSALTED BUTTER
1/4 CUP (50 G) SUGAR
1 TEASPOON GROUND CINNAMON
1/2 TEASPOON GROUND NUTMEG
1/4 TEASPOON GROUND CLOVES
FOR BREAD MIXTURE:
1 LOAF DAY-OLD BREAD, TORN INTO BITE-SIZE PIECES
1 CUP (200 G) SUGAR
1 CUP (235 ML) WHOLE MILK, PLUS MORE AS NEEDED
11/2 TEASPOONS GROUND CINNAMON
1/2 TEASPOON GROUND NUTMEG
1/4 TEASPOON GROUND CLOVES
1 TEASPOON (5 ML) VANILLA EXTRACT
1 CUP (145 G) RAISINS
FOR COFFEE-RUM SAUCE:
1/2 CUP (1 STICK, OR 113 G) UNSALTED BUTTER
1 CUP (225 G) PACKED LIGHT BROWN SUGAR
1/2 CUP (120 ML) HEAVY CREAM
1 TABLESPOON (15 ML) LIGHT OR DARK RUM, PREFERABLY MARLEY BRAND
1 TABLESPOON (15 ML) STRONG BREWED SIMMER DOWN COFFEE
DIRECTIONS
Preheat the oven to 350°F (180°C, or gas mark 4). Butter a 9 x 13-inch (23 x 33 cm) baking pan.
TO MAKE THE APPLE MIXTURE:
Place the diced apples in a medium-size bowl and squeeze the lemon juice over. (This keeps them from turning brown.) In a medium-size saucepan over medium heat, melt the butter. Add the apples, sugar, cinnamon, nutmeg, and cloves. Reduce the heat to low and cook for 5 to 8 minutes, or until thick and the apples begin to soften. Remove from the heat and set aside.
TO MAKE THE BREAD MIXTURE:
In a large bowl, stir together the bread, sugar, milk, cinnamon, nutmeg, cloves, vanilla, and raisins. Stir in the apple mixture and mix well. If the mixture seems dry, add milk, 1 tablespoon (15 ml) at a time, until all the bread is moist. Transfer to the prepared pan and bake for 20 to 30 minutes, or until very hot and the top is golden brown.
MEANWHILE, MAKE THE COFFEE-RUM SAUCE:
In a medium-size saucepan over medium heat, cook the butter and brown sugar until the butter melts and the mixture is smooth. Reduce the heat to low and cook for about 2 minutes, stirring. Stir in the heavy cream, rum, and coffee. Bring to a simmer. Cook for 5 minutes, stirring often, or until thick. Remove from the heat and let cool for 10 minutes.
Cut the bread pudding into 8 portions and drizzle with sauce.
TIP: MAKE THE SAUCE A DAY AHEAD AND KEEP REFRIGERATED, COVERED. LEFTOVER SAUCE IS DELICIOUS ON YOUR FAVORITE ICE CREAM.
COFFEE-SPICED BANANA BREAD PUDDING WITH CARAMEL-RUM SAUCE
YIELD: 8 TO 10 SERVINGS
Overtones of sweet spices and a rich, full-bodied coffee flavor enliven this extraordinarily good and easy-to-make bread pudding. The vanilla pairs perfectly with mellow Simmer Down coffee in this delicious spin on a classic dessert.
INGREDIENTS
UNSALTED BUTTER, FOR COATING THE BAKING DISH
FOR PUDDING:
6 EGGS
1 CUP (235 ML) BREWED, COOLED SIMMER DOWN COFFEE
1/4 CUP (60 ML) AGAVE NECTAR
3 TABLESPOONS (45 ML) VANILLA EXTRACT
2 LOAVES CHALLAH BREAD, CUBED
3 TABLESPOONS (17 G) PUMPKIN PIE SPICE
1/4 POUND (1 STICK, OR 113 G) UNSALTED BUTTER, SOFTENED AND CUBED
2 LARGE RIPE BANANAS, ROUGHLY CHOPPED
FOR CARAMEL-RUM SAUCE:
1/2 CUP (120 ML) CARAMEL SAUCE
3 TABLESPOONS (45 ML) BREWED, COOLED SIMMER DOWN COFFEE
2 TABLESPOONS (30 ML) DARK RUM, PREFERABLY MARLEY BRAND
DIRECTIONS
Preheat the oven to 375°F (190°C, or gas mark 5) and lightly butter a square or rectangular 2-quart baking dish.
TO MAKE THE PUDDING:
In a large bowl, whisk the eggs until foamy. Add the coffee, agave nectar, and vanilla. Whisk well. Fold in the challah. Add the pumpkin pie spice, butter, and bananas. Toss well. Transfer to the prepared dish and bake for 45 minutes, uncovered, until firm to the touch and a toothpick inserted into the center comes out clean.
TO MAKE THE CARAMEL-RUM SAUCE:
In a small bowl, stir together the caramel sauce, coffee, and rum. Serve the pudding warm, topped with the sauce.
TIP: USE YOUR FAVORITE CARAMEL SAUCE FOR THIS RECIPE. LEFTOVER CARAMEL-RUM SAUCE WILL KEEP, REFRIGERATED AND TIGHTLY COVERED, FOR AT LEAST 1 WEEK.
ESPRESSO–GRAND MARNIER BALLS WITH VANILLA ICE CREAM
YIELD: 4 TO 6 SERVINGS
This rich dessert will satisfy the most diehard chocoholics, who may opt for chocolate ice cream on top.
INGREDIENTS
FOR BALLS:
2/3 CUP (156.5 ML) HEAVY CREAM
5 TABLESPOONS (70 G) UNSALTED BUTTER
10 OUNCES (280 G) BITTERSWEET CHOCOLATE, FINELY CHOPPED
2 TABLESPOONS (30 ML) ORANGE-FLAVORED LIQUEUR, SUCH AS GRAND MARNIER
2 TABLESPOONS (30 ML) BREWED SIMMER DOWN COFFEE
FOR COATING:
5 OUNCES (140 G) SEMI-SWEET CHOCOLATE
1 TEASPOON COCONUT OIL
4 TABLESPOONS (20 G) FINELY GROUND SIMMER DOWN COFFEE
FOR ICE CREAM:
2 CUPS (475 ML) WHOLE MILK
1 VANILLA BEAN, HALVED, SEEDS SCRAPED OUT AND RESERVED
1/4 CUP (50 G) SUGAR
5 EGG YOLKS
DIRECTIONS
TO MAKE THE BALLS:
In a medium-size heavy saucepan over medium heat, combine the heavy cream and butter. Cook until scalding (just below a boil), stirring. Reduce heat to low and add the bittersweet chocolate. Whisk until very thick. Stir in the liqueur and coffee and pour the mixture into a heatproof bowl. Cover and refrigerate for 2 hours, or until firm.
With a small scoop or melon baller, scoop out 12 to 15 balls of the mixture. Arrange them on a parchment paper–lined tray and refrigerate for another hour, or until firm.
MEANWHILE, MAKE THE COATING:
In a small heatproof bowl or saucepan, melt the semi-sweet chocolate and coconut oil over low heat. Whisk until smooth. Remove from the heat. Using 2 forks to hold each chilled ball, dip them into the melted chocolate. Place them on the parchment paper and sprinkle with the coffee. Refrigerate to harden for at least 30 minutes. Remove them from the refrigerator about 20 minutes before serving.
TO MAKE THE ICE CREAM:
In a medium-size saucepan over medium heat, bring the milk, vanilla bean halves, and vanilla seeds to a simmer. Remove from the heat and set aside for 10 minutes so the milk absorbs the vanilla flavor.
Meanwhile, in a medium-size bowl, whisk the sugar and egg yolks until frothy. Whisking constantly to avoid scrambling the eggs, slowly drizzle half of the hot milk mixture into the egg mixture. Return the mixture to the saucepan over very low heat and cook for 10 to 15 minutes, whisking, until the mixture coats the back of a spoon. Pour the mixture into a heatproof bowl, place plastic wrap on top, and press down so condensation cannot form. Refrigerate for 4 hours. Transfer the cooled mixture to an ice cream maker and follow the manufacturer’s instructions. Serve the balls with the vanilla ice cream.
TIP: NOT SURE THE BALL MIXTURE IS COOKED? WHILE IT’S STILL IN THE PAN, DIP A SPOON INTO THE CUSTARD. IF THE BACK OF THE SPOON IS COATED, RUN YOUR FINGER THROUGH THE MIXTURE. IF YOU MAKE A CLEAN LINE, THE MIXTURE IS READY FOR THE HEATPROOF BOWL.
NOTE FROM ROHAN MARLEY
WHEN CHEF MAX TOLD ME ALL THE FOODS YOU COULD MAKE TASTE BETTER WITH COFFEE, I THOUGHT HOW WONDERFUL IT IS TO BE ABLE TO USE COFFEE IN THIS WAY. BUT FOR ME, COFFEE IN DESSERT IS ALWAYS NICE. I LIKE TO HAVE A CARAMEL-FLAVORED COFFEE ALONG WITH DESSERT. IT’S JUST A WONDERFUL WAY TO END THE MEAL. AND A DESSERT WITH COFFEE IN IT IS REALLY SPECIAL.
SALTED CARAMEL–COFFEE BROWNIES
YIELD: 12 BROWNIES
Rich and chocolaty, this is an unusually good brownie thanks to the finely ground coffee beans in the batter and the homemade caramel on top. It’s finished off with a sprinkling of flaky sea salt—truly indulgent!
INGREDIENTS
FOR BROWNIES:
1/2 CUP (1 STICK, OR 113 G) UNSALTED BUTTER, PLUS MORE FOR PREPARING THE BAKING PAN
3/4 CUP (84 G) ALL-PURPOSE FLOUR, PLUS MORE FOR DUSTING THE BAKING PAN
1 CUP (225 G) PACKED DARK BROWN SUGAR
4 OUNCES (115 G) BITTERSWEET CHOCOLATE, CHOPPED
1 TABLESPOON FINELY GROUND SIMMER DOWN COFFEE BEANS
1 EGG
1 TABLESPOON (15 ML) VANILLA EXTRACT
1/4 TEASPOON BAKING POWDER
PINCH KOSHER SALT
FOR CARAMEL:
1 CUP (225 G) PACKED LIGHT BROWN SUGAR
7 TABLESPOONS (98 G) UNSALTED BUTTER
1/2 CUP (120 ML) HEAVY CREAM
FOR TOPPING:
1 TABLESPOON (18 G) FLAKY SEA SALT
DIRECTIONS
TO MAKE THE BROWNIES:
Preheat the oven to 350°F (180°C, or gas mark 4). Butter and flour an 8 x 8-inch (20 x 20 cm) baking pan. In a microwave-safe bowl, combine the brown sugar, butter, bittersweet chocolate, and coffee. Microwave at medium temperature for 1 or 2 minutes. Stir and microwave again for another minute. Repeat until the chocolate and butter are melted and the mixture is well combined. Let cool for 10 minutes.
Whisk in the egg and vanilla. Add the flour, baking powder, and salt and mix very well. Spoon and scrape the mixture into the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a little fudgy dough on the end. The dough should not look wet. Let cool in the pan for 15 minutes.
TO MAKE THE CARAMEL:
In a medium-size saucepan over low heat, combine the brown sugar, butter, and heavy cream. Cook, stirring, until thick and smooth.
Drizzle the caramel over the brownies and sprinkle the top with sea salt. Cool and cut into 12 squares.
TIP: THESE BROWNIES MAY BE FROZEN, WELL WRAPPED, FOR UP TO 3 MONTHS.
HAZELNUT-ESPRESSO ICE CREAM
YIELD: 6 TO 8 SERVINGS
Coffee and hazelnuts make for a winning flavor duo in ice cream, and this homemade version is richly satisfying without being cloyingly sweet.
INGREDIENTS
2 CUPS (475 ML) WHOLE MILK
1 VANILLA BEAN, HALVED, SEEDS SCRAPED OUT AND RESERVED
2 TABLESPOONS VERY FINELY GROUND SIMMER DOWN COFFEE BEANS
1/4 CUP (50 G) SUGAR
5 EGG YOLKS
1 CUP (115 G) CHOPPED HAZELNUTS
DIRECTIONS
In a medium-size, heavy saucepan bring the milk, vanilla bean halves, and vanilla seeds to a simmer. Remove from the heat and set aside for 10 minutes to steep. Let cool slightly.
In a medium-size bowl, whisk the sugar and egg yolks until frothy. While whisking, slowly drizzle in half of the hot milk to temper the eggs, but not scramble them. Pour in the remaining hot milk. Return the mixture to the pan and place it over medium-low heat. Cook for 10 to 15 minutes, whisking, until the mixture thickens and coats the back of a spoon. To test for readiness, dip a spoon into the mixture and run your finger over the back of the spoon. If you can make a clean line, it’s ready. Pour it into a heatproof bowl and cover with plastic wrap, pressing down on the wrap so there is no space for condensation to form. Refrigerate for 4 hours.
Pour the chilled mixture into an ice cream maker and follow the manufacturer’s instructions for freezing. During the last 5 or 10 minutes of churning, add the hazelnuts. Continue to churn until ready. Transfer to a freezer-safe bowl and freeze for at least 2 hours, or until firm.
◁ KEY LIME PIE WITH COFFEE-GRAHAM CRACKER CRUST
YIELD: 1 PIE OR 6 INDIVIDUAL SERVINGS
Undertones of coffee cut the crust’s sweetness just enough so it complements the filling’s tanginess. This is the perfect dessert to make ahead, chill, and pull out to impress your dinner guests.
INGREDIENTS
FOR CRUST:
11/2 CUPS (90 G) GRAHAM CRACKER CRUMBS
1/2 CUP (1 STICK, OR 113 G) MELTED UNSALTED BUTTER
2 TABLESPOONS VERY FINELY GROUND SIMMER DOWN COFFEE BEANS
FOR FILLING:
3 EGG YOLKS
1 (14-OUNCE OR 396 G) CAN SWEETENED CONDENSED MILK
4 TEASPOONS FINELY GRATED KEY LIME ZEST, PLUS MORE FOR GARNISH
1/2 CUP (120 ML) KEY LIME JUICE
KEY LIME SLICES FOR GARNISH (OPTIONAL)
DIRECTIONS
Preheat the oven to 350°F (180°C, or gas mark 4).
TO MAKE THE CRUST:
In a medium-size bowl, mix the graham cracker crumbs, butter, and coffee. Transfer to a 9-inch (23 cm) pie dish or divide between six 3-inch (8 cm) tart pans, pressing firmly onto the bottom and up the sides. Bake for 10 minutes.
TO MAKE THE FILLING:
In the work bowl of an electric mixer, using the wire whisk attachment, whisk the egg yolks for about 2 minutes. Add the condensed milk and beat for 1 minute more, scraping down the sides of the bowl with a spatula a couple of times. Add the lime zest and beat briefly. With the mixer set at low speed, drizzle in the lime juice and whisk for 1 minute. Pour the filling into the crust(s) and bake for 15 minutes, or until set. Cool completely on a wire rack. Refrigerate for at least 2 hours before serving. Garnish with lime zest and slices, if desired.
TIP: DON’T OVERBAKE THIS PIE OR THE CRUST WILL BECOME TOO HARD. WHIPPED CREAM, WHILE OPTIONAL, DRESSES UP THIS DESSERT BEAUTIFULLY.
◁ CHOCOLATE LAVA CAKES WITH ESPRESSO CRÈME ANGLAISE
YIELD: 12 CAKES
This classic, rich French custard sauce that gilds so many cakes and fruits is deliciously infused with flavorful ground coffee beans and served with a hard to resist soft-centered chocolate cake. You can make the crème anglaise ahead of time and keep it, tightly covered, in the refrigerator until ready to use.
INGREDIENTS
FOR CRÈME ANGLAISE:
2 CUPS (475 ML) WHOLE MILK
1 VANILLA BEAN, HALVED, SEEDS SCRAPED OUT AND RESERVED
2 TABLESPOONS FINELY GROUND SIMMER DOWN COFFEE BEANS
1/4 CUP (50 G) SUGAR
5 EGG YOLKS
FOR CAKES:
7 OUNCES (195 G) BITTERSWEET CHOCOLATE, FINELY CHOPPED
1/3 CUP (75 G) UNSALTED BUTTER
4 EGGS
1/3 CUP (67 G) SUGAR
1/3 CUP (37 G) ALL-PURPOSE FLOUR
DIRECTIONS
TO MAKE THE CRÈME ANGLAISE:
In a heavy saucepan over low heat, bring the milk, vanilla bean halves and seeds, and coffee to a simmer. Remove from the heat and set aside for 10 minutes to steep. Remove the vanilla bean halves.
Meanwhile, in a mixing bowl, whisk the sugar and egg yolks until frothy. While whisking, slowly drizzle half of the hot milk mixture into the yolk mixture to temper the eggs, not scramble them. Pour in the remaining hot milk and place the pan over low heat. Cook the mixture for 6 to 8 minutes, or until thickened and it coats the back of a spoon. To test if it’s ready, dip the spoon into the mixture and run your finger over the back of the spoon. If you can make a clean line, it’s ready. Remove the crème anglaise from the heat and set aside.
TO MAKE THE CAKES:
Preheat the oven to 400°F (200°C, or gas mark 6). In the top of a double boiler, melt the chocolate and butter. Set aside to cool slightly.
In a medium-size bowl, whisk the eggs and sugar until foamy and pale-colored. Slowly stir the egg mixture into the cooled chocolate mixture. Stir in the flour and mix well. If the batter is very runny, add another tablespoon of flour. Fill 12 2- or 3-ounce ramekins with the batter, filling each about three-fourths full. Place the ramekins on a baking sheet and bake for about 7 minutes, or until the tops spring back when touched with your finger. Remove the cakes from the ramekins, centering 1 on each serving plate, and drizzle with crème anglaise.
TIP: DON’T OVERBAKE THESE CAKES. THEY’RE SUPPOSED TO BE A LITTLE RUNNY ON THE INSIDE, BUT IF YOU PREFER A FIRMER CONSISTENCY, LEAVE THEM IN THE OVEN FOR A FEW EXTRA MINUTES.
◁ COFFEE-INFUSED OATMEAL COOKIES WITH CANNOLI CREAM FILLING
YIELD: 6 TO 8 SANDWICH COOKIES
If you love cannoli, you will fall for these amazing homemade oatmeal cookies, which are sandwiched together with cannoli cream filling. This filling has just a hint of finely ground espresso coffee beans that cuts the sweetness and enhances its creaminess. Adding chocolate chips is like gilding the lily.
INGREDIENTS
FOR COOKIES:
1/2 CUP (1 STICK, OR 113 G) SOFTENED UNSALTED BUTTER
1/2 CUP (100 G) GRANULATED SUGAR
1/2 CUP (120 G) PACKED LIGHT BROWN SUGAR
1 EGG
3 TABLESPOONS (45 ML) BREWED, COOLED SIMMER DOWN COFFEE
1 TEASPOON (5 ML) VANILLA EXTRACT
1 CUP (112 G) ALL-PURPOSE FLOUR
11/2 CUPS (234 G) OLD-FASHIONED ROLLED OATS (NOT INSTANT)
1 TEASPOON BAKING SODA
1 TEASPOON GROUND CINNAMON
1/2 TEASPOON GROUND NUTMEG
1/2 TEASPOON GROUND CLOVES
PINCH SALT
FOR CANNOLI CREAM FILLING:
1 CUP (25 G) RICOTTA CHEESE
1 CUP (120 G) CONFECTIONERS’ SUGAR
1 CUP (230 G) SOFTENED CREAM CHEESE
1 TEASPOON (5 ML) VANILLA EXTRACT
1 TEASPOON VERY FINELY GROUND ESPRESSO COFFEE BEANS
1 CUP (175 G) SEMI-SWEET CHOCOLATE CHIPS, DIVIDED
DIRECTIONS
Preheat the oven to 350°F (180°C, or gas mark 4). Line 2 large baking sheets with parchment paper.
TO MAKE THE COOKIES:
In a large bowl, with an electric mixer set at medium speed, beat the butter, granulated sugar, and brown sugar for 2 to 3 minutes, or until light and fluffy. Beat in the egg, coffee, and vanilla.
In a separate bowl, whisk the flour, oats, baking soda, cinnamon, nutmeg, cloves, and salt. Add the flour mixture to the creamed mixture and beat at medium speed until well combined.
Using a small scoop, form 12 to 16 cookies from the dough. Place them on the prepared sheets. Bake for about 10 minutes, or until golden brown and beginning to set. Remove from the oven and, after about 5 minutes, transfer the cookies to a rack to cool completely.
TO MAKE THE CANNOLI CREAM FILLING:
In a large bowl, with an electric mixer set at low speed, beat the ricotta, confectioners’ sugar, cream cheese, and vanilla. Stir in the ground espresso and 1/2 cup (88 g) chocolate chips.
Make sandwiches with the cookies and the cannoli cream filling. Press a few of the remaining chocolate chips into the filling around the sides of the cookies as a garnish.
TIP: REFRIGERATE LEFTOVER COOKIES, AS THE FILLING IS PERISHABLE. THESE MAKE A DELICIOUS DESSERT TO BRING TO A PARTY. THE OATMEAL COOKIES ARE VERY GOOD WITHOUT THE FILLING AS WELL.