Caffe Borgia Cake Recipes
CAFE BORGIA
Make and share this Cafe Borgia recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Divide coffee into two cups.
- Top each with whipped cream.
- Sprinkle with grated peel.
Nutrition Facts : Calories 210, Fat 22, SaturatedFat 13.7, Cholesterol 81.5, Sodium 25, Carbohydrate 2.6, Sugar 0.1, Protein 1.5
FROTHY CAFE BOMBON
I discovered this layered java beverage during my honeymoon in Spain. -Keri Hesemann, St. Charles, Missouri
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Place milk in a 2-cup microwave-safe measuring cup. Microwave, uncovered, on high until milk is hot and small bubbles form around edge of cup, 1-2 minutes., Divide condensed milk among four glass mugs; carefully pour coffee over milk. , Place a metal whisk in warm milk; whisk vigorously by holding whisk handle loosely between palms and quickly rubbing hands back and forth to create foam. Remove foam to another 2-cup measuring cup as it forms. Continue whisking milk until foam measures 2 cups. Spoon foam over coffee. Discard any remaining milk. Sprinkle foam with cinnamon; serve with a spoon.
Nutrition Facts : Calories 222 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 100mg sodium, Carbohydrate 34g carbohydrate (34g sugars, Fiber 0 fiber), Protein 6g protein.
CAFE BORGIA
Make and share this Cafe Borgia recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Divide coffee into two cups.
- Top each with whipped cream.
- Sprinkle with grated peel.
Nutrition Facts : Calories 210, Fat 22, SaturatedFat 13.7, Cholesterol 81.5, Sodium 25, Carbohydrate 2.6, Sugar 0.1, Protein 1.5
CAFFE BORGIA CAKE
Caffe Borgia, chocolate-flavor coffee with whipped cream and orange peel, inspired this cake. Serve with espresso-flavor whipped cream.
Provided by Allrecipes Member
Time 2h30m
Yield 16
Number Of Ingredients 10
Steps:
- In a bowl, beat 1 cup butter, 11/3 cups sugar, cocoa, and chocolate with a mixer until fluffy. Add eggs and sour cream. Beat until well mixed.
- Mix together soda, baking powder, and 2 cups flour. Stir into batter, then beat to blend well.
- Butter and flour-dust a 10- to 12-cup tube pan. Scrape batter into pan and spread level. Bake in a 325 degree oven until cake just begins to pull from pan sides and center springs back when lightly pressed, about 1 hour.
- Meanwhile, in a 11/2- to 2-quart pan over high heat, stir 2 cups sugar with 1 cup water until sugar dissolves. Remove syrup from heat and add liqueur.
- Run a knife blade between cake and pan. Let cake cool in pan on a rack for about 10 minutes; invert cake onto rack, then tip cake back into pan. With a thin skewer, pierce cake to pan, making holes an inch apart. Slowly pour syrup over cake. Let cool about 11/2 hours.
- Dip cake pan in hot water almost to rim; wipe pan dry. Invert cake onto a plate.
Nutrition Facts : Calories 397.9 calories, Carbohydrate 58.3 g, Cholesterol 60.1 mg, Fat 17.3 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 10.6 g, Sodium 172.9 mg, Sugar 43.8 g
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