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TREAT MOM TO THIS DARK CHOCOLATE KONA COFFEE MOUSSE CAKE

May 12, 2017 Kay Dixon

DARK CHOCOLATE KONA COFFEE MOUSSE CAKE
RECIPE:

Ingredients

2⁄3 cups
dry roasted macadamia nut pieces
2⁄3 cups
semi sweet dark chocolate (melted)
2 1⁄2 ounces
unsalted butter
1⁄4 cup
brown sugar
1⁄4 cup
white sugar
1
large egg
1⁄3 teaspoon
pure vanilla extract
2⁄3 cups
all purpose flour
1⁄3 teaspoon
baking soda
1⁄4 teaspoon
salt
1 pound
semi sweet dark chocolate (melted)
2⁄3 cups
brewed 100% Kona Coffee
2
large egg whites
1 cup
heavy cream
1⁄4 cup
semi sweet dark chocolate (melted)
1⁄4 cup
heavy cream
1 teaspoon
100% Kona Coffee double Turkish Grind (super fine powder)

Instructions

To make the cookie crust, in a small mixer bowl, beat butter until creamy. Gradually add the brown and white sugars and beat until light, about 5 minutes. Add the egg and beat well. Beat in the 2/3 cup melted chocolate and vanilla. Stir in flour, salt, and baking soda into the chocolate mixture until well blended. Fold in macadamia nut pieces.
Preheat oven to 375° F. Spread crust mixture into a 9" spring form pan prepared with parchment liner on the bottom. Bake for 12 to 15 minutes.
To make the mousse cake, in a medium bowl, mix the Kona Coffee and 1 lb. melted chocolate with a whisk. Whip egg whites to soft peaks and fold into the chocolate/Kona Coffee mixture by hand. Whip heavy cream to soft peaks and fold into chocolate mixture by hand. Pour on top of cooled cookie crust. Refrigerate overnight. Remove spring form pan.
To make the ganache, heat cream in microwave until very hot (1 to 3 minutes). Pour in the ¼ cup melted chocolate and slowly whisk together until smooth and shiny. Add the ground 100% Kona Coffee and whisk together. Pour over mousse cake as a frosting. Refrigerate before serving.


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Cooking with Kona Coffee

April 21, 2017 Kay Dixon

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