Black Coffee Mascarpone Recipes

Steps:

• For cake:.
• Position rack in center of oven and preheat to 350°F.
• Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides.
• Blend 1/2 cup walnuts, 1 tablespoon sugar, and espresso in processor until nuts are finely ground.
• Whisk flour, cocoa, baking powder, cinnamon, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth.
• Gradually add remaining sugar (1 1/4 cups minus 1 tablespoon), beating until fluffy. Beat in eggs, 1 at a time, then egg yolk. Add ground walnut mixture and vanilla; beat to blend.
• Reduce mixer speed to low and beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions.
• Fold in remaining 1/2 cup walnuts.
• Divide batter evenly between prepared pans.
• Bake cake layers until tester inserted into center comes out clean, about 26 minutes. Cool in pans 5 minutes, then turn out onto racks and cool completely.
• For coffee-mascarpone cream:.
• Stir espresso, cinnamon and 1 tablespoon water in large bowl until coffee dissolves.
• Add cream, mascarpone, sugar, and vanilla. Beat until filling is thick and smooth (do not overbeat or filling may curdle).
• Place 1 cake layer on platter, flat side up. Spread half of filling over cake.
• Place second layer, flat side down, on filling.
• Spread remaining filling over top. Mix walnuts, cinnamon, and salt.
• Sprinkle over top of cake.
• Cover with cake dome.
• Chill at least 1 hour and up to 1 day.

Steps:

• Beat the egg yolks with the sugar, then blend with mascarpone and cream at high speed.
• Add coffee, brandy and liqueur.
• In separate bowl, beat the egg whites until peaks form.
• Gently stir and fold the egg white mixture through the coffee and mascarpone mixture.
• Serve in small coffee cups, dusted with cocoa powder, I use white ones, looks nicer!

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm springform cake tins and line with baking parchment. Set aside 2 tbsp of the coffee for the filling.
• Beat the butter, flour, sugar, baking powder, eggs, vanilla and half the remaining coffee in a large bowl with an electric whisk until lump-free. Fold in the finely chopped walnuts, then divide between the tins and roughly spread. Scatter the roughly chopped walnuts over one of the cakes. Bake the cakes for 25-30 mins until golden and risen, and a skewer poked in comes out clean. Drizzle the plain cake with the remaining coffee. Cool the cakes in the tins.
• Meanwhile, make the filling: beat together the icing sugar, cream and mascarpone, then fold in the reserved 2 tbsp coffee. Spread over the plain cake, then cover with the walnut-topped cake and dust with a little icing sugar.