Mocha Cake With Malted Semifreddo Recipes

Steps:

• Whisk eggs, sugar, coffee-flavored liqueur, instant coffee, and 1 teaspoon cocoa powder together in a metal bowl.
• Place bowl over low heat on the stove (holding bowl with a dishtowel) and continue whisking until mixture thickens, 4 to 6 minutes. Whisk continually to prevent eggs from scrambling. Remove bowl from heat and let mixture cool completely. (You can set the bowl on ice water to speed this up.)
• Whisk ice-cold heavy cream and sugar together in a chilled bowl until stiff peaks form, 3 to 4 minutes. Add cooled egg-coffee mixture to the whipped cream. Stir with a spatula until just combined.
• Transfer mixture to serving cups. Wrap cups in plastic wrap and freeze until firm, 8 hours or overnight. Garnish with whipped cream and a dusting of cocoa powder.

Steps:

• Spray a 9 1/4 by 5 1/4 by 3-inch metal loaf pan lightly with nonstick spray. Line the pan with plastic wrap. Finely grind the cookies in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture onto the bottom of the prepared loaf pan. Refrigerate.
• Whisk 1/2 cup of sugar, egg yolks, espresso, Marsala, and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture until it is thick and creamy and an instant-read thermometer inserted into the mixture registers 160 degrees F, about 5 minutes. Set the custard over another bowl of ice to cool completely.
• Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form. Using a large rubber spatula, fold the whipped cream into the custard. Spoon the mixture atop the prepared crust. Cover with plastic wrap and freeze until frozen, at least 8 hours or up to 3 days.
• Unfold the plastic wrap. Invert the semifreddo onto a platter. Remove the plastic wrap. Cut the semifreddo into 1-inch slices and serve.

Steps:

• Make the semifreddo: Heatmilk and 1/4 cup sugar in a mediumsaucepan over mediumheat until it just begins to boil.Meanwhile, whisk 1/4 cup sugarwith the egg yolks in a bowl.
• Slowly pour hot milk mixtureinto yolk mixture, whisking constantly.Return entire mixtureto saucepan, and heat until mixtureis thick and coats the backof a spoon, about 3 minutes.
• Remove from heat, and addchocolate. Whisk until melted.Strain mixture into a bowl, andlet cool completely.
• Whisk cream in a large bowluntil soft peaks form. Whisk incoffee extract.
• Whisk egg whites with a mixeron medium-high speed, graduallyadding the remaining1/2 cup sugar, until medium stiffpeaks form, about 5 minutes.
• Working quickly, fold chocolatemixture into whipped cream, and then fold in the eggwhites. Transfer semifreddointo twelve 6-ounce cups, fillingeach about three-quarters full.Freeze for at least 4 hours.
• Just before serving, make thehot milk foam: Froth milk usingan electric frother, or transfer toa glass jar, seal, and shake vigorouslyfor 30 seconds. Warmfrothed milk in the microwave.Spoon dollops of foam onto eachsemifreddo, and dust with cocoa.

Steps:

• On the bottom of a 9-inch springform pan, center a piece of waxed paper slightly larger than the bottom (so it sticks out a bit). Assemble pan, keeping paper in place. Spray side of pan with nonstick spray; line with one long strip of waxed paper. Set aside.
• In a large heatproof bowl set over (not in) a saucepan of simmering water, combine 3/4 cup sugar with egg yolks and espresso powder. Whisking constantly, cook mixture until pale, thickened, and nearly doubled in volume, about 5 minutes. Remove from heat; set aside to cool, about 10 minutes.
• In a large bowl, using an electric mixer, beat cream with remaining 1/4 cup sugar until stiff peaks form. Whisk 1/3 whipped cream into cooled egg-yolk mixture; with a rubber spatula, fold in remaining whipped cream. Transfer mixture to prepared springform pan. Freeze until firm, at least 3 hours and up to 1 week.
• Using a thin metal spatula, loosen semifreddo from paper, and carefully slide from pan to a chilled serving platter. Return to freezer until ready to serve. Just before serving, garnish with chocolate shavings and espresso beans.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.