Serves: 12

1 1/2 cups unsalted butter, in small pieces
8 ounces unsweetened chocolate, coarsely chopped
2 1/3 cups strong, freshly brewed, dark-roast coffee, cooled to room temperature
3 cups sugar
3 tablespoons Kahlua
3 tablespoons brandy
2 teaspoons pure vanilla extract
3 large eggs, lightly beaten
2 1/2 cups flour
1/2 cup cake and pastry flour, not self rising
1 1/2 teaspoon baking soda
1/2 teaspoon salt

Glaze:
10 ounces bittersweet or semi-sweet chocolate, chopped
7 tablespoons unsalted butter, in small pieces
additional unsalted butter, at room temperature for greasing the pan
16 dark chocolate-covered espresso beans, for garnish
lightly sweetened whipped cream, optional

• preparation

Preheat oven to 325 degrees.
Grease a 10-inch springform pan, line with a circle of parchment paper, and lightly grease the paper.
Combine the butter, chocolate and coffee in the top of double boiler, or a stainless steel or glass bowl set over a pot of simmering water, and stir frequently with a wooden spoon until melted.
Place the sugar in the bottom of a large mixing bowl, or the bowl of an electric mixer.
Remove the chocolate mixture from the heat, and pour over the sugar. Stir to blend and dissolve the sugar, and allow to cool for 10 minutes. With a wire whisk or the paddle attachment of the electric mixer, add the Kahlua, brandy, and vanilla extract to the cooled chocolate mixture and blend well.
Blend in the lightly beaten eggs, making sure they are thoroughly incorporated. The batter at this point will be extremely thin; don't worry, just make sure to work each added ingredient into it carefully. Sift the flours, baking soda and salt together. Add dry ingredients to the chocolate mixture in two additions, scraping down the sides of the bowl several times.
Beat on medium speed for one minute. The batter may have little lumps, but they won't affect the finished cake.
Place the prepared pan on a baking sheet to catch any leaks, and pour the batter into the pan.
Bake for 1 3/4 hours to 2 hours, rotating the pan several times during that time to ensure even baking. A crust will form on the top of the cake. Test for doneness by inserting a wooden skewer in a fault of the crust, poking near the centre of the cake. It should come out clean.
Remove the cake from the oven, and cool completely in the pan set on a rack. (The cake may be made up to two days ahead of time, and kept in the pan at room temperature, covered tightly with plastic wrap.

To prepare the glaze, combine the chopped chocolate and butter in the top of a double boiler or a bowl set over barely simmering water. Stir frequently until melted, then remove from the heat and cool slightly, stirring occasionally.
Run a thin knife around the cake, and loosen and remove the sides of the pan.
Using a long bladed serrated knife, carefully even off the top of the cake, slicing off any domed or uneven part of the crust.
Place a dab of the chocolate glaze on a 10 inch cardboard circle, and invert the cake onto the board. Remove the pan bottom and the parchment paper.
Brush any crumbs from the cake, and pour the warm glaze onto the centre. Using a metal spatula, coax the glaze to the edges of the cake and over the sides; quickly spread the overflow evenly onto the sides. Garnish with the chocolate cover espresso beans, placing one for each piece around the perimeter of the cake.
Set the glaze an hour or so, then serve with lightly sweetened whipped cream, if desired.

Serves: 12

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoons cinnamon
1 14-ounce package butterscotch morsels
1 1/2 cups shortening
1 cup firmly packed brown sugar
1 egg
1/2 cup boiling water
1 teaspoon instant coffee
1/2 cup chopped pecans

• preparation

In small bowl, combine flour, baking powder, baking soda, salt, and cinnamon; set aside. In large bowl, combine shortening and sugar. Add egg and beat well. In measuring cup, combine boiling water and instant coffee. Gradually blend in flour mixture alternately with dissolved coffee. Stir in butterscotch morsels and 1/2 cup chopped nuts. Spread in greased and floured 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 30-35 minutes. Cool. Cut into 2 inch squares.

Serves: 14

Cake:
2 cups all purpose flour
1 1/4 tsp baking soda
1/2 tsp. salt
1 1/2 cups strongly brewed coffee
1/4 cup plus 3 tbsp. Irish whiskey
1 cup unsalted butter, cut into pieces
1/2 tsp cinnamon
1 cup unsweetened cocoa powder
2 cups sugar
2 eggs
1 tsp vanilla extract

For the sauce:

1/2 stick (2 oz) unsalted butter, softened
1 cup packed light brown sugar
3/4 cup 15% light cream
1/4 cup Irish whiskey

• preparation

The cake
Preheat oven to 325 degrees.
Whisk together flour, baking soda and salt in a large bowl; set aside.
In a medium saucepan, add coffee, whiskey, butter, cinnamon, and cocoa powder. Place over moderate heat and whisk until butter has melted. Remove from heat and add the sugar. Whisk until incorporated. Pour mixture into a large bowl and let cool slightly.
Whisk together eggs and vanilla extract and gradually pour into chocolate mixture. Add flour mixture and whisk until just combined. Mixture will be very thin.
Pour batter into a greased and floured bundt pan.
Bake for 45-55 minutes.

The sauce:
In a heavy saucepan combine butter and brown sugar. Bring to a boil for 3 to 5 minutes until thick and bubbly. Add the cream, boil while stirring about 10 minutes or until slightly thickened. Remove pan from heat and stir in Irish whiskey . Sauce keeps, covered and chilled, 1 week. Reheat sauce before serving.

Turn the cake out and poke holes all over the surface and very slowly drizzle 1 1/2 cups of the sauce over the cake . Wrap in foil and let cool completely. Store in an air-tight container.

Serves: 4

1 teaspoon instant espresso
1 teaspoon hot water
6 ounces semi sweet chocolate
1/4 cup heavy cream
3 egg yolks
1 teaspoon flour
6 egg whites
1/4 teaspoon cream of tartar
2 teaspoons sugar
1 cup whipped cream

• preparation

Preheat oven to 325 degrees.
Butter and flour a 5 cup soufflé mold. Chill until ready to use. Combine espresso with hot water, stir until dissolved. Melt chocolate in on top of double boiler. Stir in the cream and coffee.
Beat egg yolks and flour. Stir this into the chocolate. Beat egg whites with cream of tartar to a soft peak.
Gradually add the sugar, and beat egg whites to a stiff peak. Stir a 1/4 of the whites into chocolate mixture, then fold chocolate mixture into remaining egg whites, a little at a time.
Pour mixture into the prepared mold. Bake for 35 45 minutes. Serve hot with whipped cream .

Serves: 14

For the pecan layer:
2 1/2 cups pecan pieces
1/2 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted

For the chocolate fudge layer
8 ounces semisweet chocolate, chopped
1 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter, softened
2 tablespoons light corn syrup

For the mocha layer:
5 eggs at room temperature
1 1/2 cups light brown sugar
5 ounces unsweetened chocolate
2 teaspoons cornstarch
2 teaspoons instant coffee powder
1 cup (2 sticks) unsalted soft butter

Frosting:
2 1/2 cups heavy cream
3 ounce package instant vanilla pudding
2 tablespoons instant coffee powder
3/4 cup confectioner's sugar
Chocolate coffee beans

• preparation

the pecan layer:
Butter the bottom and sides of a 10-inch spring form pan.
Chop pecans finely in a food processor. Combine with sugar, salt, and butter. Press the mixture evenly over the bottom of the pan. Bake 15 minutes at 350 degrees. Cover with plastic wrap, and refrigerate for an hour.

The chocolate fudge layer:
Melt chocolate and cream over a double boiler. Stir in the butter and corn syrup. Transfer mixture to a bowl.
Allow to cool, then spread over the pecan layer. Cover and refrigerate for an hour.

The mocha layer:
Combine eggs, sugar and cornstarch in a saucepan. Whisk over medium heat until thick and bubbly.
Remove from heat. Add the chocolate, and stir to melt. Dissolve the coffee in a tablespoon of hot water.
Add to the chocolate mixture. Blend in the butter. Spread mixture over the fudge layer. Cover and refrigerate for an hour or until very firm.

Frosting:
Whip the cream with the instant pudding until thick and firm. Gradually mix in the confectioner's sugar.
Dissolve the coffee in a tbsp of hot water. Cool coffee and blend in the whipped cream.

Remove the sides of the spring form. Frost the sides of torte with the mocha cream. Using a pastry bag fitted with a large star tip (such as ateco #4), pipe the remaining whipped mocha cream over the cake. Decorate with chocolate coffee beans

Serves: 6

2 tablespoons chopped pecans or walnuts
1 cup flour
1/3 cup sugar
1/4 cup cocoa, sifted
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup skim milk
1 large egg, lightly beaten
2 teaspoons walnut or canola oil
2 teaspoons vanilla
1 1/3 cups strong brewed coffee
3/4 cup brown sugar
confectioner's sugar for dusting

• preparation

Preheat oven to 375 degrees.
Coat 6 ramekins or custard cups ( about 1 1/4 cup capacity) lightly oil and set on baking sheet.
Spread nuts in pie plate and bake about 10 minutes, until fragrant. Stir together flour, sugar, cocoa, baking powder and salt.
In measuring cup, stir together milk, egg,oil and vanilla. Add to the dry ingredients and stir just until combined.
Divide the batter among ramekins. Mix together coffee and brown sugar.. pour about 1/6 of the coffee over each dessert.
Sprinkle with reserved toasted nuts.
Bake for 15 to 20 minutes, or until tops spring back when touched lightly. Cool 5 minutes. Sprinkle with confectioner's sugar.

Serves: 4

1 teaspoon butter, softened
1 teaspoon sugar
1 teaspoon instant espresso
1 teaspoon hot water
6 ounces semi sweet chocolate
1/4 cup heavy cream
3 egg yolks
1 tablespoon flour
6 egg whites
1 pinch cream of tartar
2 teaspoons sugar

• preparation

Preheat oven to 325 degrees.
Butter a 5-cup soufflé mold. Coat inside with teaspoon sugar. Combine espresso with hot water, stir until dissolved.
Melt chocolate on top of double boiler. In a mixing bowl, combine melted chocolate with cream and coffee.
Beat egg yolks and flour. Stir into the chocolate mixture.
Beat egg whites with cream of tartar to a soft peak. Sprinkle in sugar, and beat until stiff peak. Stir a 1/4 of the whites into chocolate mixture, then fold chocolate mixture into remaining egg whites, a little at a time. Pour this into the prepared mold.
Bake for 35 45 minutes. Serve hot with lightly whipped cream.

Serves: 8

1 envelope unflavored gelatin
1/4 cup cold water
3/4 cup sugar
4 egg yolks
2 cups milk
3 teaspoons instant coffee
2 teaspoons boiling water
2 cups heavy cream

• preparation

Dissolve unflavored gelatin in cold water. Cream sugar and egg yolks. Slowly pour the boiling milk over egg mixture. Pour in saucepan. Stir with a wooden spoon over low heat until the mixture coats the back of the spoon. Do not allow to boil. Dissolve the instant coffee in the boiling water. Stir in the gelatin and coffee in custard. Strain into a bowl. Cool mixture.
Whip the heavy cream to a medium peak. Fold in the cool custard. Pour in a decorative mold. Refrigerate for 2 hours or longer.
To unmold:
dip mold in hot water for a few seconds. Invert onto a serving platter. Serve cold.

Serves: 6

FOR CARAMEL:
1/4 cup sugar
2 teaspoons water

FOR CUSTARDS:
2 cups warm milk
1/4 cup sugar
1 ounce semi-sweet chocolate
2 teaspoons instant coffee
1 teaspoon vanilla
5 egg yolks

• preparation

For Caramel:
In a small saucepan, combine sugar and water. Boil until it turns into a golden caramel. Dip saucepan in water to stop the cooking of the sugar.
For custards:
In a large saucepan, combine milk, sugar, chocolate, coffee, and vanilla. Mix in the warm caramel. Bring to a boil. Beat the egg yolks in a bowl, and gradually whisk in the milk mixture. Strain, and pour into individual ramequin dishes. Bake in waterbath at 325 degrees for 30 minutes or until custards are firm.

Serves: 1

2 ounces Irish whiskey
1 to 2 teaspoons brown sugar (or to taste)
black coffee (hot and strong)
whipped cream

• preparation

In a pre-warmed stemmed heatproof glass or a pre-warmed coffee mug, pour in whisky, then add sugar and pour in coffee up to within 1/2-inch of rim. Stir well to dissolve sugar.
Fill to the brim with whipped cream. Serve, enjoy, relax!

Serves: 8

Crust Ingredients:
1/2 cup graham cracker crumbs
1/3 cup all-purpose flour
1/4 cup butter, softened
2 tablespoons firmly packed brown sugar

Filling Ingredients:
3 1/4 cups miniature marshmallows
1/4 cup milk
2 tablespoons sugar
2 teaspoons instant coffee granules or
1/4 cup strong espresso coffe
2 tablespoons Irish whiskey
1 1/2 cups heavy whipping cream, whipped
Garnish Ingredients:
chocolate shavings or whipped cream, sweetened, if desired

• preparation

Heat oven to 350°F. Combine all crust ingredients in medium bowl. Press onto bottom and up sides of 9-inch pie pan. Bake for 7 to 10 minutes or until lightly browned. Cool completely.
Combine marshmallows, milk, sugar and coffee granules in 2-quart saucepan. Cook over low heat, stirring constantly, until marshmallows are melted (10 to 12 minutes). Pour into large bowl; cool completely. Stir Irish whiskey into cooled marshmallow mixture; gently stir in whipped cream. Pour into cooled crust. Refrigerate until set (4 hours or overnight).
Garnish with chocolate shavings or sweetened whipped cream, if desired.