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Cappuccino Hearts
These wonderful cappuccino cookies combine the delights of chocolate and cappuccino.
You can also substitute mocha for cappuccino if you wish.
You can decorate cookies with luciously candy-coated chocolate covered coffee beans!
Yield:
9 Servings
Ingredients:
- 1 ¼ cup Cake flour
- ½ cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- ¼ teaspoon Baking powder
- ½ cup Plus
- 2 tablespoon Unsalted butter; softened
- 1 ½ cup Granulated sugar
- 3 large Eggs
- ½ cup Buttermilk
- ½ cup Double strength or espresso coffee
- 2 teaspoon Pure vanilla extract
- ½ teaspoon Instant espresso powder
- 1 tablespoon Confectioners' sugar
- 2 ounce Semisweet chocolate; melted
- 2 ounce White chocolate; melted separately
- Fresh raspberries for garnish
If you like your cappuccino topped with a dash of cinnamon, emulate the taste by adding 1 teaspoon of it to the batter. 1. Heat oven to 375 degrees. Butter a 9-inch square cake pan, line the bottom with parchment paper and butter the paper. Sift together flour, cocoa, baking soda, salt and baking powder; set aside. 2. Beat butter and granulated sugar in large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Mix buttermilk, coffee and vanilla. Alternately add to batter with flour mixture. 3. Transfer batter to prepared pan. Bake until top springs back when lightly touched, 35 to 40 minutes. Cool on a wire rack for 10 minutes. Turn out of pan onto a wire rack. Cool completely; peel off paper. 4. Cut heart shapes from cake, using a 2 1/2-inch heart-shaped cookie cutter. Stir espresso powder and confectioners' sugar together. Sift over hearts. Transfer to individual serving plates. Dip tines of a fork into semisweet chocolate and drizzle over hearts. Repeat with white chocolate. Garnish with raspberries.
Serves 25 - 120 cal per serving
Prep-time: 20 min.
Total-time: 60 min.
Ingredients:
1 eggs
1 egg yolks
125g/4 3/8 oz sugar
1 Vanilla sugar
10g / 3/8 oz cappuccino powder
50g / 1 3/4 oz chocolate sprinkles
250g/8 3/4 oz unskinned almonds
1 egg white
60g / 2 oz powdered sugar
25 chocolate coffee beans
Combine 1 egg, 1 egg yolk (save the egg whiter for later), sugar, vanilla sugar, instant cappuccino powder (preferred unsweetened) and chocolate sprinkles in a bowl and stir. Finely ground the almonds and add to the dough until it's not gooey anymore. Dust the dough with flour and remove from the bowl. On flour dusted workspace roll out the dough until it's 1 cm thick. Dust the dough with flour if it sticks to the rolling pin. Line a baking sheet with parchment paper and use a heart shaped cookie cutter to cut out little hearts. Place the heart shaped cookies on the baking tray and put them in the pre-heated oven on the middle rung. Bake for 35 min. at 280 F. Meanwhile beat the egg white until stiff and pour in the confectioner's sugar bit by bit. A creamy spreadable mixture results. Coat the cookies with the sugar mixture as long as they are still warm. Let cool completely on a wire rack. If desired decorate the cookies with a chocolate coffee bean.
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