69099 rican coffee panna chocolate rum Recipes

whipping cream, unsalted butter, sugar, semisweet chocolate, finely chopped ; plus 2 ounces, chopped separately, dark rum, vanilla extract, water, sugar, dark rum, vanilla extract, instant coffee powder, cake flour, unsweetened cocoa powder, baking soda, eggs, separated, sugar, cream of tartar, salt

whipping cream, unsalted butter, sugar, semisweet chocolate, finely chopped,divided use, dark rum, vanilla extract, water, sugar, dark rum, vanilla extract, instant coffee powder, cake flour, unsweetened cocoa powder, baking soda, eggs, separated, sugar, cream of tartar, salt

dark rum, coffee flavored liqueur, brewed coffee, cream, chocolate covered coffee bean

hot gourmet brewed coffee, frangelico, malibu rum, chocolate (or to taste, ues your favorite kind), sugar (optional), cream (optional)

ground almonds, dark chocolate, strong brewed coffee, powdered sugar, rum (optional) or 1 -2 tbsp other flavourful alcohol (optional)

chocolate wafer cookies, crushed, unsalted butter, melted, coffee-flavored liqueur, instant espresso coffee powder, semisweet chocolate, chopped, unsalted butter, vanilla ice cream, softened, coffee-flavored liqueur, chocolate ice cream, softened, coffee-flavored liqueur, cream , beaten stiff

brewed coffee , for ice cubes, brewed coffee, strong, chilled, cayenne pepper, finely ground, scoop chocolate ice cream , large, kahlua , liquer, cream, garnish, bittersweet chocolate, garnish, chocolate, flaked (garnish ), coffee beans , chocolate, crushed (garnish)

chopped pecans, chocolate cake mix, instant chocolate pudding mix, light rum, water, vegetable oil, eggs, sugar, butter, light rum, water

black rum, strong black coffee, unsweetened chocolate, butter, cut in pieces, sugar, all-purpose flour, baking soda, salt, eggs, lightly beaten, vanilla, black rum, unsweetened chocolate, butter, icing sugar, flaked coconut, toasted, maraschino cherries

sponge cake (8-inch /20cm - 9-inch /23cm diam, 2 layers unfilled), instant coffee, sugar, water, rum (or 2 tbsp or brandy) or 1/2 tsp brandy extract (or 2 tbsp or brandy), heavy cream (whipped), walnuts (chopped ) or 1/4 cup toasted almond (chopped)

heavy cream, instant coffee, powdered, cocoa , preferably dutch, sugar , superfine, rum

cake, chocolate cake mix, chocolate instant pudding mix, rum, water, vegetable oil, semi-sweet chocolate chips, divided, raspberry glaze, raspberry preserves, rum, chocolate icing, remainder of semi-sweet chocolate chips from cake recipe, shortening, white chocolate

boiling water, dark roasted , ground coffee, unsweetened chocolate, teasp. salt, heavy cream, butter, sugar.( depends on how sweet you want it ), teasp. vanilla, bourbon, dark rum

milk (use full-fat ), sweetened flaked coconut, toasted, eggs, separated, sugar, all-purpose flour, dark rum, vanilla extract, sugar, bittersweet chocolate or 8 oz semisweet chocolate, chopped, whipping cream, dark rum

coffee flavored liqueur, white sugar, proof rum, vanilla ice cream, hot, brewed coffee

challah or 1 egg bread, sliced into 1/2-inch slices and toasted, melted butter, eggs, whole milk, cream, granulated sugar, cinnamon, grated nutmeg, vanilla or 1 bean, scraped, salt, butter or 1/4 cup margarine, sugar, ripe bananas, sliced, rum, bittersweet chocolate, finely chopped, milk, dark rum

egg yolks, sugar, sweet marsala , plus 2 tbsp, mascarpone, softened to room temperature, heavy cream, brewed espresso coffee, dark chocolate, rum, natural vanilla extract, ladyfingers, unsweetened cocoa powder

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.