Mocha

Mocha Cake

Makes 16, 2-inch squares. 

This cake is light, moist, gluten free, pareve and no fuss. It can keep in the refrigerator for quite a while and also freezes well. You can cut it into any other size.

INGREDIENTS:

  • 6 ounces, 1½ cups pecans

  • 4 ounces imported semi-sweet chocolate, broken into small pieces

  • 2 tablespoons instant espresso coffee 

  • 4 large eggs, at room temperature (See Note)

  • ¾ cup sugar

PREPARATION:

  1. Preheat the oven to 350F.

  2. Line a 9 x 9 inch pan with parchment paper, making sure that the paper extends a little over the rim to make it easier to lift.  

  3. Place the pecans, chocolate and coffee in a food processor and pulse until mixture is coarse.  

  4. Beat the egg yolks in an electric mixer at medium speed, gradually adding 2 tablespoons of sugar until pale and thick, about 5 minutes.

  5. With a large rubber spatula fold the mocha mixture into the yolks. 

  6. Beat the egg whites, at high speed until lightly foamy, gradually adding the rest of the sugar until stiff. 

  7. With a rubber spatula fold half of the whites into the mocha mixture. Now reverse the process, pouring the chocolate mixture into the egg whites. Fold the 2 mixtures together making a motion like a figure 8 until JUST combined.  

  8. Pour the batter into the pan, distributing it evenly by tilting the pan and smoothing the top.  

  9. Bake for about 30 minutes. The cake tester inserted into the center of the cake should be clean.  

  10. Cool on a wire rack.

NOTE:

I find it easier to cut the cake when it is cold.  

I separate the eggs when they are cold, this prevents the yolks from breaking, then leave them to warm a bit at room temperature which allows more air and thus more lightness to your cake.   

Store the cake in the refrigerator or freezer in an air tight container with wax paper between the layers.

 

 

FROZEN MOCHA MOUSSE

Makes 12 mini servings

This delicious, light dessert is quick, easy and should be made in advance. It is a lovely finish to an elegant meal. I like to serve this dessert in ¼ cup size ramekins (pots de crème).

ingredients:

  • 4 ounces high quality imported semi-sweet chocolate, 2 ounces broken into small pieces, 2 ounces finely chopped (See Note)

    2 tablespoons instant espresso powder

    4 large eggs at room temperature (See Note)

    ½ cup heavy cream, chilled (See Note)

    ¼ generous cup sugar

preparation:

  1. Place the small pieces of chocolate, espresso powder and 2 tablespoons hot water in the top part of a double boiler. Cover and set over simmering water. Stir occasionally until chocolate is melted. Whisk in 2 egg yolks until well combined. Discard the other 2 yolks.

  2. Remove the top part of double boiler and cool chocolate for a minute.

  3. Beat egg whites at high speed until frothy, gradually adding the sugar until stiff.

  4. In a chilled bowl, beat the cream until it holds soft peaks.

  5. With a rubber spatula, fold a third of the whites into the chocolate until well combined.  Then reverse the process, fold the chocolate mixture into the whites, adding the chopped chocolate and the cream. Combine gently. 

  6. Spoon the mousse evenly into the ramekins. Cover with plastic food wrap and freeze for at least 3 hours, or overnight.

To serve:

If you like to serve this dessert cold, place it in the refrigerator for 10 minutes. If you prefer it more like a mousse, then leave it in the refrigerator longer.

Note:

  1. It is easier to separate the eggs straight from the refrigerator, as the egg yolks tend to break as they warm.

  2. I use a mini food processor to chop the chocolate finely.

  3. It is easier to beat heavy cream in a chilled metal bowl, which I place in the freezer.

  4. Instead of using a spoon to fill the ramekins, I use an ice cream scooper, No 50.  

 
 

MOCHA PECAN BALLS

Makes about 6 dozen balls.

If you like pareve sweets with a touch of coffee and nuts, you will love these cookies.  This recipe first appeared in my cookbook, Helen Nash's New Kosher Cuisine.

Ingredients

• 1/4 pound (113 g) pecans
• 8 tablespoons (120 g) unsalted margarine, at room temperature
• 1/4 cup (50 g) granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons instant espresso powder
• 2 tablespoons imported unsweetened cocoa powder
• Scant 1 cup (120 g) unbleached all-purpose flour
• 3 tablespoons confectioners’ sugar

Preparation

1. Chop the pecans in a food processor until medium-fine.

2. Place the margarine in the bowl of an electric stand mixer. Using the balloon whisk attachment, cream the margarine at medium speed. Gradually add the granulated sugar and beat about 5 minutes, until the mixture is pale and bubbles appear. Add the vanilla, espresso powder, and cocoa powder and stir to combine. Scrape down the sides of the bowl as you go along. Using a rubber spatula, add the flour and pecans and combine.

3. Put a level teaspoon of dough in your palm and roll it into a smooth ball, then place each one on an ungreased baking sheet. Continue making the balls until all the mixture has been used. Refrigerate for at least 30 minutes.

Meanwhile, preheat the oven to 375°F (190°C).

4. Bake the cookies for 12 minutes, or until they are just firm to the touch. Remove from the oven and cool on a wire rack for 5 minutes.

5. Place the confectioners’ sugar on a piece of wax paper and roll the warm balls in the sugar until they are coated well. Transfer to a wire rack to cool completely. Sprinkle with any remaining confectioners’ sugar.

Note

Mocha pecan balls freeze beautifully. Place them side by side in an air-tight plastic container, with wax paper between the layers.