Coffee Liqueur Gateau Recipes

COFFEE LIQUEUR GATEAU

Steps:

• Preheat oven to 350F degrees. Lightly grease an 8-inch round cake pan. Line the base and sides with parchment paper.
• Place the nuts on a baking tray and roast for 5-10 minutes, or until golden. Rub the nuts vigorously in a clean dish towel to remove hazelnut skins. Place the nuts in a food processor and process until finely ground.
• Transfer the ground nuts to a large bowl. Add in flour and 1/2 cup of the sugar. Mix well.
• In a large mixing bowl, beat the egg whites until soft peaks form. Gradually add in the remaining sugar, beating until the mixture is thick and glossy and the sugar is dissolved.
• Fold the nut mixture, a third at a time, into the egg mixture using a metal spoon. Spoon the mixture into the cake pan and smooth the surface.
• Bake for 35-40 minutes, or until top springs back when touched. Allow to cool in the pan.
• Make the Coffee Cream: Combine the water and coffee in a small container or mug. In a small mixing bowl, beat the butter until light and creamy. Gradually pour in the melted chocolate, beating until well combined. Add in the confectioners sugar and the combined water and coffee. Beat until smooth.
• Assemble the Gateau: Turn the cake onto a flat working surface. Using a sharp serrated knife, carefully cut the cake horizontally into three layers. Use the top layer as the base of the gateau.
• Brush the first layer with half of the liqueur. Spread with one fifth of the coffee cream.
• Place the second cake layer on top. Brush with the remaining liqueur and spread with one quarter of the remaining coffee cream. Place the remaining layer on top.
• Spread top and sides of the cake with the remaining coffee cream.
• Decorate the top of the cake with the chocolate buttons (if using). Dust the top of the cake with the confectioners sugar.
• Refrigerate for 1 hour, or until firm.
• NOTE (If you want to make the chocolate buttons for the top of the cake): Make chocolate buttons by melting 5 oz chocolate melts. Line two baking trays with baking paper. Place half the chocolate in an icing bag. Pipe small chocolate buttons onto the trays. Tap the trays lightly to flatten the buttons. Allow them to set. Peel off paper and use them to decorate the cake.

FLOURLESS CHOCOLATE CAKE WITH COFFEE LIQUEUR

Steps:

• Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with parchment paper. Stir chocolate, butter, coffee liqueur, and vanilla in heavy large saucepan over low heat until melted and smooth. Cool to lukewarm. Using electric mixer, beat eggs and 1 cup sugar in large bowl until thick and pale, and slowly dissolving ribbon forms when beaters are lifted, about 6 minutes. Fold 1/3 of egg mixture into lukewarm chocolate mixture. Fold remaining egg mixture into chocolate mixture.
• Place prepared pan on baking sheet. Transfer batter to prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 55 minutes. Cool 5 minutes. Gently press down edges of cake. Cool completely in pan. (Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 1 hour before continuing.)
• Run knife around pan sides to loosen cake. Remove sides of pan; transfer cake to platter. Remove parchment paper. Sprinkle cake with powdered sugar and serve.

ONE STEP CHOCOLATE COFFEE LIQUEUR CAKE

Steps:

• Preheat oven to 350.
• Oil a 12 cup bundt pan.
• Using electric mixer, blend all ingredients except powdered sugar until smooth about 3 minutes.
• Pour into prepared pan.
• Bake until tester inserted near center comes out clean, about 45 minutes.
• Cool.
• Invert onto serving platter.
• Dust with powdered sugar.

COCONUT COFFEE LIQUEUR CAKE

Steps:

• Add instant coffee to cake mix and prepare cake according to instructions on package. Pour batter into 2 greased and floured 9 inch cake pans. Bake according to instructions on package. Allow to cool.
• With a large serrated knife, split each layer horizontally to make 4 layers. Sprinkle 1/4 cup of the coffee liqueur on each of the 4 layers.
• Make the pudding according to package directions, but add the remaining 1/4 cup of coffee liqueur. Spread 1/3 of pudding between each layer of cake as you assemble. Whip cream with sugar until stiff peaks form. Spread on top and sides of cake. Sprinkle with coconut.