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Impress your guests with a real DAVIDOFF CAFÉ Affogato with caramel sauce, show your African flair by adding an extra kick to a plate of sweet eats with these Amasi-DAVIDOFF coffee cupcakes, or set the tea table with an unbelievable Mocha Coffee Fudge Tart.
AMASI-DAVIDOFF COFFEE CUPCAKES WITH MOCHA BUTTERCREAM
Makes 6 cupcakes | Prep time: 30 min | Cooking time: 15-20 min | Cooling time: 1 hour
INGREDIENTS:
- 60 ml (¼ c) butter, at room temperature
- 125 ml (½ c) sugar
- 1 extra large egg
- 15-30 ml (1-2 T) DAVIDOFF Fine Aroma Instant Powder
- 5 ml (1 t) caramel- or vanilla essence
- 180 ml (¾ c) cake flour
- 60 ml (¼ c) cocoa powder
- 5 ml (1 t) baking powder
- 2,5 ml (½ t) salt
- 80 ml (1/3 c) amasi or buttermilk
BUTTERCREAM
- 125 g butter, at room temperature
- 250 g icing sugar, sifted
- 5 ml (1 t) vanilla essence
- A pinch of salt
- 30 ml (2 T) Davidoff Crème intense, at room temperature
- 15 ml (1 T) Davidoff Fine Aroma Instant Powder
METHOD:
Preheat the oven to 170°C. Line a cupcake pan with paper cupcake holders and spray with non-stick cooking spray.
1. CUPCAKES Beat the butter and sugar with an electric hand whisk until light and creamy. Add the egg and beat well.
2. Add the Davidoff Fine Aroma Instant Powder and essence and mix well.
3. Sift the flour, baking powder and salt together.
4. Add the dry ingredients, alternating with the amasi, to the butter mixture.
5. Divide the batter between the paper cups and bake for 15-20 min or until cooked. Remove the cupcakes from the pan and leave on a wire rack to cool completely.
6. BUTTERCREAM Beat the butter until soft and creamy. Add the icing sugar (a spoonful at a time) and beat until smooth.
7. Add the vanilla, salt and Davidoff Crème intense and beat the buttercream until fluffy. Spoon into a piping bag and ice the cupcakes as preferred. Dust with the cupcakes with a little Davidoff Fine Aroma Instant Powder and serve.
HOW TO MAKE AFFOGATO USING DAVIDOFF RICH AROMA PODS
Serves 4 | Coffee caramel sauce: Makes about 750 ml (3 c) | Prep time: 15 min | Cooking time: 15 min
INGREDIENTS:
COFFEE-CARAMEL SAUCE
- 250 ml (1 c) salted butter
- 500 ml (2 c) light brown sugar
- 125 ml (½ c) heavy cream
- 60 ml (¼ c) DAVIDOFF Rich Aroma coffee
TO FINISH
- Vanilla ice cream
- 30 ml (2 T) DAVIDOFF Rich Aroma coffee, per serving
Method:
1. COFFEE-CARAMEL SAUCE Melt the butter in a saucepan. Add the sugar, cream and DAVIDOFF Rich Aroma coffee. Whisk over low heat until the sugar is dissolved.
2. Bring the mixture to the boil, reduce the heat and simmer for 3-5 min while continuously stirring.
3. Remove the sauce from the heat and pour into a heat proof bowl. Set aside to cool. Spoon into a jar and leave in the fridge until needed.
4. TO FINISH Dish the ice cream into glasses, drizzle with the sauce and finish off with the DAVIDOFF Rich Aroma coffee.
MOCHA COFFEE FUDGE TART (ESPRESSO 57)
Serves 8 people | Prep time: 20 min | Cooking time: 5-10 min | Cooling time: 4-5 hours
INGREDIENTS:
TART BASE
- 200 g ginger- or chocolate biscuits, finely ground
- 125 g butter, melted
FILLING
- 300 g dark chocolate, chopped
- 250 ml (1 c) cream
- 15 ml (1 T) Davidoff Espresso 57 instant coffee, dissolved in 45 ml (3 T) hot water
- 30 ml (2 T) butter
TO FINISH
- 50 g milk chocolate, melted
- 15 ml (1 e) Davidoff Espresso 57 instant coffee
METHOD:
Grease a 20 cm tart tin with non-stick cooking spray.
1. TART BASE Mix the biscuits and butter together and press into the tart tin – line the base and sides. Leave it in the fridge until needed.
2. FILLING Add the cream and chocolate to a saucepan and stir over low heat until melted. Remove from the heat and add the Davidoff Espresso 57 and butter. Mix well.
3. Pour the mixture into the biscuit base and leave in the fridge to set for 30 min.
4. TO FINISH Drizzle the melted chocolate over the tart. Leave in the fridge to set for 4 hours or until set.
5. Sprinkle the Davidoff Espresso 57 instant coffee over the tart and carefully remove from the tin, slice into portions, and serve.
