MOCHA ALMOND CAKE...
Just another way to make use of any left over coffee lol...
Provided by Vanessa "Nikita" Milare
Categories Cakes
Time 50m
Number Of Ingredients 12
Steps:
- 1. Heat oven to 350F. In a large bowl sift the first 6 ingredients.
- 2. Then add in the next 4 ingredients & mix well until smooth.
- 3. In a separate bowl beat the eggs until thick & foamy. Then gradually add in the sugar & continue to beat well.
- 4. Then fold into the batter & make sure not to over fold.
- 5. Then pour batter into 2 waxed paper lined 8-inch sqaure pans or one 13 x 9 inch oblong pan.
- 6. Bake for about 35 to 40 mins.
MOCHA ALMOND CAKE
Make and share this Mocha Almond Cake recipe from Food.com.
Provided by SLColman
Categories Dessert
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Beat the butter and sugar together until light and fluffy.
- Beat in the egg yolks until light, and add the melted chocolate, stirring to combine.
- Add the sifted flour mixture alternating with the coffee, beating just enough to incorporate them.
- Beat the egg whites to stiff peaks in a separate bowl and fold into the batter along with the almonds.
- Pour into a greased tube or Bundt pan and bake in a preheated 350F (180V) oven until a toothpick inserted in the center comes out clean, about 1 hour.
- Cool a little before removing from the pan.
- Cool completely before dusting with powdered sugar.
Nutrition Facts : Calories 651.3, Fat 34.9, SaturatedFat 16.1, Cholesterol 166.8, Sodium 348.9, Carbohydrate 77.7, Fiber 2.9, Sugar 51.1, Protein 10.5
MOCHA ALMOND CHEESECAKE
Make and share this Mocha Almond Cheesecake recipe from Food.com.
Provided by carolinafan
Categories Cheesecake
Time 4h20m
Yield 1 9-inch cheesecake
Number Of Ingredients 8
Steps:
- Preheat oven to 300.
- Combine graham cracker crumbs, 1/4 cup sugar and melted butter. Press into bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 15 minutes.
- In large mixing bowl, beat cream cheese and remaining 3/4 cup sugar 5 minutes at medium speed of electric mixer; add eggs, one at a time, mixing well after each addition. Add liqueur and coffee powder, blending thoroughly; fold in almonds.
- Pour into baked crust. Bake 40 minutes or until filling is set.
- Shut off oven, open door and allow cheesecake to cool in oven.
- When cool, remove from oven; remove rim of pan. Refrigerate to chill thoroughly before serving.
Nutrition Facts : Calories 3104, Fat 190.4, SaturatedFat 95.8, Cholesterol 835, Sodium 2010.2, Carbohydrate 315, Fiber 9.9, Sugar 242.9, Protein 50.7
ALMOND MOCHA CAKE
Make and share this Almond Mocha Cake recipe from Food.com.
Provided by kelly123
Categories Weeknight
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oben to 325*F.
- Generously grease 12-cup bundt or 10-inch tube pan.
- Gently press almonds in bottom and half way up sides of greased pan.
- In medium sauve pand over low heat, warm coffe.
- Add margarine and chocolate chips; cook until mixture is smooth, stirring constantly.
- Remove from heat; stir in sugar and amaretto.
- Place in large bowl; cool 5 minutes.
- At low speed, gradually blend flour and baking soda into chocolate mixture until moistened.
- Add vanilla and eggs; beat at meduim speed about 30 seconds or just until well blended.
- Pour into greased and nut-lined pan.
- Bake at 3258F for 60 to 75 minutes or until toothpick inserted in center comes out clean.
- Cool upright in pan 25 minutes; invert onto seving plate.
- Cool completely; sprinkle with powered sugar.
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ALMOND-MOCHA CAKE - BHG.COM
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Servings 16Total Time 20 minsCholesterol 108mg 36%Calories 455 per serving
- Preheat oven to 350°F. Grease and flour a 13x9x2-inch baking pan; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla until combined. Gradually stir in flour mixture, mixing just until moistened. Divide batter evenly between two medium bowls.
- In a small bowl stir together cocoa powder, espresso powder, and the hot water until smooth. Stir cocoa mixture into one portion of batter; mix well. In another small bowl stir together amaretto and almond extract. Stir amaretto mixture into the other portion of batter; mix well.
- Pour cocoa batter into the prepared pan, spreading evenly. Tap pan lightly on work surface to remove air bubbles. Spoon amaretto batter over the cocoa batter, spreading evenly. Tap pan again.
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