Pom Koek Belgian Coffee Cake Recipes

Steps:

• Heat oven to 450 degrees.
• Butter 6 (6 oz) custard cups.
• Lightly sprinkle unsweetened cocoa over interiors; shake out excess.
• Set cups on baking sheet.
• In microwave safe bowl, combine chocolate and butter.
• Microwave on medium 1-3 minutes or until almost melted.
• Stir until smooth.
• With whisk, beat eggs, egg yolks, 1/2 cup sugar and beer in large bowl until well blended.
• Stir in chocolate mixture.
• Stir in flour until thoroughly blended.
• Divide mixture evenly into custard cups (filled cups can be held in refrigerator for up to 2 hours before baking).
• In another large bowl, beat all cream ingredients at medium-high speed until stiff peaks form.
• When ready to serve, bake cakes on baking sheet 12-13 minutes or until tops are dry and outside edges just begin to pull away from edge of cups (centers may be slightly sunken but will rise as they sit).
• Place on wire rack; cover loosely with foil.
• Let stand 4 minutes.
• With hot pad or towel, hold each cup and run knife around edges to loosen cakes; unmold hot cakes onto serving plates.
• Serve immediately; pass whipped cream separately.
• Store in refrigerator.

Steps:

• Pre-heat oven to 350 degrees.
• Prepare a 9" by 4" in loaf pan by lightly greasing the sides. Cut a piece of wax paper or parchment to fit the bottow for quick removal.
• Mix together dry ingredients (flour, sugar, baking soda, cinnamon & cloves).
• In a separate bowl, quickly mix 1 egg. Spoon in and mix the honey, coffee, and oil.
• Quickly fold in the dry ingredients - mixing just enough to combine without toughening the batter.
• Fold into pan and bake for 30 minutes. Use a tooth pick to see if center is done.
• Slice thinly and serve warm plain or with butter.