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Kona Coffee Chocolate Chiffon Cake w/Kona Coffee Cream Frosting

This is a fairly simple yet luxurious cake.  Rich chocolate-kona coffee chiffon cake embellished with a Kona coffee whipped cream frosting topped with coconut macadamia nut brittle.


Posted By: Leilani
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Prep Time: 45 | Cook Time: varies | Ready In: 2-3 hours
Ingredients: Print   Add to cart
US Metric
  • 8 eggs
  • 4 teaspoons espresso powder or instant coffee crystals
  • 3/4 cup water
  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoons salt
  • 1/2 cupcooking oil
  • 1 teaspoons vanilla
  • 3 oz.bittersweet chocolate, grated
  • 1/2 teaspoons cream of tartar

Kona Coffee Whipped Cream

  • 1 cup heavy whipping cream
  • 1 tablespoon sugar
  • 1 teaspoon kona coffee granules
  • 1/4 teaspoon vanilla
  • dash salt

Coconut Macadamia Nut Brittle

  • 2 cups sugar
  • 1/4 cup coconut milk
  • 1/4 cup agave syrup
  • 1/4 teaspoon of salt
  • 1/4 cup coconut oil
  • 1 1/4 cup unsalted and chopped macadamia nuts
  • 1/4 cup shredded,  unsweetened coconut

Cooking Process:

Separate eggs, discarding 3 of the yolks. Let eggs stand at room temperature 30 minutes. Preheat oven to 325 degrees F. Dissolve kona coffee granules in water; set aside. In large bowl combine flour, sugar, baking powder and salt; make well in center. Add oil, the 5 egg yolks, dissolved espresso, and vanilla. Beat on low until moistened; beat on medium-high 4 to 5 minutes or until satin smooth. Stir in grated chocolate.

Wash and dry beaters. In 4-quart bowl beat egg whites and cream of tartar on medium-high until stiff peaks form. Pour chocolate batter in thin stream over surface of egg whites; fold to blend. Spoon into individual 3" x 3" round cake pans or one 10" x 10" cake pan.  Bake 20-25 minutes for 3"x 3" round cake pans or 60-70 minutes for 10" x 10" pan or  or until top springs back when lightly touched near center. Invert pan to cool. Carefully loosen sides; remove from pan.

Kona coffee whipped cream

combine whipping cream, sugar, kona coffee granules, and vanilla. Beat until soft peaks form.

Coconut Macadamia Nut brittle

Preheat oven to 350 degrees F

Spread coconut and macadamia nuts on a baking sheet and toast 10 minute.  Remove from heat and set aside.  In a medium saucepan, add sugar, coconut milk, agave syrup, salt and stir. Prepare an icebath. Bring sugar mixture to a boil on high heat. Stir in the coconut oil and reduce heat to a simmer. do not stir the mixture. Insert a candy thermometer and bring the mixture to 300F remove it from heat and dip the saucepan into ice water bath.  Stir in the macadamia nuts and shredded coconut with a wooden spoon. pour the mixture onto the baking sheet and spread it with a spatula until it’s ¼ inch thick. Allow the mixture to cool completely before breaking the brittle into crumbly pieces.

how to serve:

To assemble, simply invert cake, frost with whipped cream and top with brittle pieces.

User Reviewsview all rating
Reviewed on: Jun 16, 2013 By
Just made this cake for Father's Day...delicious! Takes a bit of time, but is DEFINITELY worth it! It's not too difficult to make either. I had more d
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