These meringues are flavoured with coffee and, when cooked, a little melted chocolate is drizzled over. Serve on their own or with whipped cream or ice cream. Whatever you choose, they just melt in your mouth.
3 eggs, large (U.K.)/extra large (N.A.), whites only
170g (6 oz) caster/superfine sugar (¾ cup + 1 tbsp)
85g (3 oz) dark chocolate
You will also need 2 medium baking sheets/trays lined with baking parchment
Preheat the oven to 140°C (275°F) (gas 1).
If using coffee granules, dissolve in 1 teaspoon of hot water and leave to cool.
Put the egg whites in a large bowl and whisk until just stiff. Now gradually add the sugar, one tablespoon at a time, whisking constantly until the mixture becomes very thick and glossy. Then sprinkle over the coffee and whisk until it has thoroughly mixed in.
Dab a little meringue on the corners of the baking sheets/trays which will prevent the parchment paper from slipping. Then line each sheet/tray, pressing the baking parchment down at the corners. Spoon 4 mounds of meringue onto each baking sheet/tray, spacing them well apart. Bake for 1 hour 15 minutes. The meringues should feel hard to the touch and lift off the parchment paper easily.
If you like your meringues crisp on the outside but chewy in the centre, then remove from the oven and leave to cool completely on a cooling rack. If you prefer them crisp all the way through, then leave in the oven until it has become cold.
Meanwhile break the chocolate into small pieces, put in a heatproof bowl and set over a pan of just simmering water, making sure the bowl does not touch the water. Stir the chocolate until melted and smooth, then remove from the heat and leave until it has become cold.
Drizzle the melted chocolate over the meringues. Leave in a cool place for the chocolate to set.
Refrigeration time: 6 hours or overnight, plus 2 hours on the day of serving
For the custard
butter, for greasing
4 eggs, large (U.K.)/extra large (N.A.), yolks only
40g (1½ oz) caster/superfine sugar (3 tbsp)
½ tsp vanilla extract
300ml (10 fl oz) single cream/table cream (1¼ cups)
300ml (10 fl oz) double cream/whipping or heavy cream (1¼ cups)
3 tsp instant coffee granules or coffee essence
For the topping
4 tbsp golden caster, granulated sugar, if using a chef’s blowtorch
100g (3½ oz) caster/superfine sugar (½ cup), if not using a chef’s blowtorch
Note: If using a blowtorch, superfine sugar is finer than caster sugar and begins to melt too quickly once it is spooned onto the custard. Granulated sugar works better.
You will also need 6 × 150ml (5 fl oz) heatproof ramekins
For the custard
Preheat the oven to 160°C (325°F) (gas 3).
Lightly grease the ramekins with butter and set to one side.
Line a deep-sided ovenproof dish or roasting tin/pan with a layer of kitchen paper and sit the six ramekins on the paper (this prevents them from slipping).
Then have a kettle of boiling water ready.
Next pour both creams into a pan and heat until scalding.
Remove from the heat and add the coffee granules stirring until dissolved, or just stir in the coffee essence.
Leave to cool a little.
Meanwhile put the egg yolks and sugar into a large bowl and whisk together.
Gradually pour the cream into the bowl, while whisking at the same time, until the cream is blended into the egg mixture.
Strain the custard into a jug and then divide amongst the six ramekins.
Now carefully pour enough of the boiling water into the dish to come halfway up the sides of the ramekins.
Bake in the oven for about 25 minutes. Check after 20 minutes as the custard still needs to have a slight wobble to it.
Remove the dish from the oven and leave the ramekins in the water until the water has cooled.
Then take the ramekins out of the water, cover them and refrigerate for at least 6 hours or overnight.
For the topping, using a chef’s blowtorch
Sprinkle about 2 teaspoons of sugar evenly over the custard in each ramekin, right to the edge, so that the custard is completely covered.
Caramelize the sugar under a direct flame.
Leave to cool and then refrigerate for two hours before serving.
For the topping, without using a chef’s blowtorch
First, have a piece of parchment paper ready on the counter top.
Next, put the sugar in a stainless steel pan and add just enough water to dampen the sugar.
Place over a low heat and stir the sugar until completely dissolved.
Then increase the heat to medium–high and, without stirring, leave the sugar to bubble fiercely. When the bubbling lessens and the sugar has turned a pale straw colour it will be ready.
Carefully, pour the caramel onto the paper (it will be extremely hot) and leave it to become cold.
Now turn the grill/broiler to high and leave for 5 minutes to get really hot.
The caramel will have hardened on cooling. Break it into small pieces and blitz in a food processor or blender until there are really fine granules, finer than caster sugar (just like superfine sugar).
Sprinkle evenly over the custard in each ramekin, right to the edge, so that the custard is completely covered.
Put the ramekins on a baking tray as close to the heat as possible. Cook for less than a minute, not letting the sugar burn. The heat just needs to melt the sugar.
Leave to cool and then refrigerate for two hours before serving.
You will also need 2 × 18cm (7 in) sandwich cake tins/pans, greased and base lined. Also a piping bag fitted with a medium-sized star nozzle.
For the sponge
Preheat the oven to 190°C (375°F) (gas 5).
Cream the butter and sugar together with a hand held electric mixer until light and fluffy, about 2 minutes.
Now gradually add the beaten eggs, golden syrup, and coffee, together with 2 tablespoons of the flour.
Fold in the remaining flour and ½ teaspoon baking power.
OR put everything in a mixing bowl or food mixer, but adding 1 teaspoon of baking powder, and whisk until the mixture is smooth, light, and fluffy.
Divide equally between the two cake tins/pans and level the tops.
Bake for 25 minutes, or until the tops are firm and spring back when lightly pressed with a finger. The sponges will also have slightly shrunk away from the sides of the tins/pans.
Leave for a couple of minutes and then turn out onto wire cooling racks and remove the lining paper. Leave to cool completely.
For the filling and decoration
Meanwhile beat the butter, icing/powdered sugar, coffee, and water together until the mixture is smooth, light, and fluffy.
Put a quarter in the icing bag and put to one side.
Place one of the sponges on a flat surface and spread evenly with the remaining coffee cream. Then place the second sponge on top and sift heavily with icing/powdered sugar.
Now lightly mark the top of the cake with a knife through the icing/powdered sugar into 8 equal portions. (This will be used as a guide for the piping.)
Now starting from the outside edge of the cake, pipe a line of buttercream on each marked portion but only take it up within an inch of the centre. Then pipe a ring of stars to join the lines in the centre.
Arrange the chocolate buttons or chocolate chips in the lines of piped buttercream.
To finish, lightly dust over the whole cake with a little icing/powdered sugar.
The cake can be frozen. Put in a rigid container with a cover and freeze. To thaw, allow 2–3 hours at room temperature.
This recipe makes 20 individual cakes of a light coffee sponge filled with finely chopped walnuts. They are sandwiched with a creamy coffee filling which is also used to coat the top. Each cake is then decorated with a half walnut. Scrumptious!
200g (7 oz) butter, softened (⅞ cup, or 1¾ sticks)
450g (1 lb) icing/powdered sugar (4 cups), sifted
1½ tsp vanilla extract
1½ tsp coffee extract
20 walnut halves
You will also need a tin/pan 20 × 30 × 5cm (8 × 12 × 2 inches) base lined. The right-sized roasting tin/pan will work.
Preheat the oven to 180°C (350°F) (gas 4).
Using a food mixer or electric hand mixer, beat the butter and sugar together for 3 minutes until light and fluffy.
Now gradually add the beaten eggs. If the mixture begins to curdle, just add 1 tablespoon flour.
Using a large spoon, fold in the flour and then the coffee extract, milk, and chopped walnuts until combined.
Spoon the mixture into the prepared tin/pan and level the surface. Bake for 35–40 minutes until golden and a skewer inserted into the centre comes out clean.
Leave to cool for 5 minutes before turning out of the tin/pan to cool completely. Because of its size, the easiest way to do this is to place a wire rack over the top of the tin/pan, turn the rack over, lift off the tin/pan, and peel away the lining from the cake. Then place a second wire rack over the bottom of the cake and set the cake the right way up on the wire rack.
Meanwhile, to make the butter icing. Beat together the butter, icing/powdered sugar, vanilla and coffee extracts, together with 1½ tablespoons of hot water, until smooth.
To make it easier to decorate, cut the cake into two once it has completely cooled. Now slice each half horizontally through the middle and then sandwich back together using half the butter icing. Spread the remaining icing over the top of the cakes.
Cut each cake into 10 equal pieces and decorate each piece with a walnut half.
3 eggs, large (U.K.)/extra large (N.A.), whites only
170g (6 oz) caster/white sugar (¾ cup + 1 tbsp)
2 tsp coffee essence
For the filling
300ml (10 fl oz) double/whipping or heavy cream (1¼ cups)
½ tsp coffee essence
For the decoration
1 level tsp cocoa powder
You will also need a large piping bag fitted with a medium-sized nozzle.
For the meringues
Preheat oven to cool, 140°C (275°F) (gas 1).
Whisk the egg whites in a large bowl until stiff. Gradually whisk in the sugar, a spoonful at a time, whisking well between each addition. Sprinkle over the coffee essence and whisk again until blended in. The meringue should form stiff peaks and be glossy.
Line two baking sheets with baking paper. (Dabbing a little meringue on each corner of the baking sheets first will keep the linings in place.)
Spoon the meringue into the piping bag and pipe 20 swirls of meringue onto the paper. Bake in the centre of the oven for 1 hour until the meringues are dry. Allow to cool, then remove from the paper. (If you want really crispy meringues, then leave to cool in the oven with the door slightly ajar.)
For the filling
Whip the cream and coffee essence until soft peaks form. Use to sandwich the meringues together in pairs.
Dust a coating of cocoa powder over the meringues using a small sieve.
If you like your meringues really crisp and have the time, leave them to cool in the oven with the door slightly ajar.
These little cakes are an adaptation of ones made on the Great British Bake-off. Coffee cupcakes with chopped walnuts have a coffee buttercream filling, chopped walnuts round the sides and a swirl of buttercream on the top. They really are delicious and, although each step takes a bit of time, they are not difficult and well worth the effort.
200g (7 oz) butter, softened (¾ cup + 2 tbsp, or 1¾ sticks)
2 tbsp milk
1½ tbsp coffee extract
170g (6 oz) walnuts, finely chopped (1⅓ cups)
2 × 12 hole bun/muffin trays
a piping bag fitted with a 2D star nozzle (the size used to swirl icing on the top of cupcakes)
For the cakes
Preheat the oven to 190°C (375°F) (gas 5)
Grease 16 of the bun/muffin holes. Base line them with parchment paper or just cut out the bottom of cupcake liners which is easier. (Don’t use the whole cupcake liner as you want the sides of the cakes to remain flat and quite firm.)
Beat the butter and sugar together until creamy. Then beat in the eggs one at a time, adding a tablespoon of the flour with each egg. Next mix in the coffee extract. Now fold in the remaining flour and baking powder. Alternatively add all the ingredients together in a food mixer and beat until well combined.
Finally gently fold in the nuts.
Divide the mixture evenly between the 16 prepared bun/muffin holes and then pop in the oven for about 18 minutes until the top of the sponge springs back when lightly pressed with the tip of the forefinger.
Remove from the oven and leave for 5 minutes for the cakes to become cool enough to handle. Take a small palette knife and run round the outside of the cakes to make sure they are free from the sides of the bun/muffin holes. Then carefully lift them out, peeling off the liners, and leave on a cooling rack to become cold.
For the icing and decoration
While the cakes are cooling the icing can be prepared.
Put the butter into a large bowl and then mix in half the sifted icing/powdered sugar, a tablespoon at a time, beating until creamy. Then beat in the remaining icing/powdered sugar. Add in the milk and coffee extract and beat until smooth and creamy.
Once the sponges have become cold, cut them in half horizontally. Do this very carefully as the sponges will be very light in texture. Using a little less than a quarter of the buttercream, spread a layer over the bottom half of each cake and then sandwich them back together again.
Now spread a very thin layer of the buttercream around the sides of each cake. Again this needs to be done very gently, being careful not to put pressure on the top and bottom of the cakes as you do it, or they become squashed.
Now roll the sides of each cake in the chopped nuts until thickly coated.
Finally, fill the icing bag, fitted with the star nozzle, with the remaining buttercream and swirl the icing over the top of each cake.
This version of the classic sponge is filled and topped with coffee butter icing. In the U.K. this is known as coffee cake but in North America, coffee cake can be any cake meant to accompany a cup of coffee, which is why I called this one a coffee topped sponge.
2 x 18cm/7 inch sandwich tins, base-lined and greased
Preheat the oven to 160C° (325°F) (gas mark 3)
Using a free standing mixer or electric hand mixer, beat the sugar and butter together until they are creamy and pale yellow in colour.
Next beat in the eggs, one at a time, along with a tablespoon of flour. (Adding the flour prevents any curdling)
Finally, carefully fold in the rest of the flour until just combined. You want to keep as much air as possible in the mixture.
Divide the mixture evenly between the two pans and level the tops. Bake towards the top of the oven on the same shelf for 30–35 minutes until firm to the touch. (When pressing a finger gently on top of the cake in the middle it shouldn’t leave a depression)
Leave in the tins for 2 minutes, then carefully remove from the tins and cool on a wire rack.
Using an all-in-one method in a free standing mixer
The ingredients can be mixed at the same time using a free standing mixer. To make sure you get a good rise add 1½ teaspoons baking powder.
Sift the flour and baking powder together into the mixing bowl. Then add the remaining ingredients and beat for 1 minute.
For coffee buttercream
Beat the butter, then gradually beat in the icing/powdered sugar until light and creamy. (A free standing mixer does this in no time.)
Beat in the coffee essence/extract until it is well mixed in.
Once the sponges are cold, carefully invert one onto a plate and evenly spread half the buttercream over. Then place the other sponge on the top and evenly spread the remaining buttercream over the top of this.
To make a pattern, make straight lines through the buttercream using a fork. Just pull steadily through the surface of the buttercream. Then diagonally pull the fork through at intervals.
For more tips on cake baking, click on my ‘Tips’ section.