CrockPot Cinnamon Lattes and Flourless Chocolate Cake

(So, this wasn’t suppose to repost on today.  This is a post from August and I just went in and changed a button on it and when I saved and republished it did it on today’s date – so – this is an accidental post for today – but enjoy anyway!)

Here are two yummy recipes.  The first is for Cinnamon Lattes using a slow-cooker.  Talk about a wonderful scent throughout your house as it simmers for 3 hours.  The next is a flourless chocolate cake.  Wonderful if you like gluten free and wonderful if you can eat whatever!

These are both favorites at my house and for when we have company.  The lattes are very rich, so you most likely don’t need HUGE mugs for them and if you have leftovers – just put in fridge and drink within a couple days.

The flourless cake should be served cold.

_______________________

Cinnamon Lattes

6 cups double strength brewed coffee*
2 cups half and half (or whole whipping cream – that’s what I use)
1 cup sugar
1 tsp vanilla
3 cinnamon sticks, plus extra to garnish

*Double the amount of coffee grounds normally used to brew coffee.

1. Blend coffee, whipping ream, sugar and vanilla in a 3-4 quart Crock-Pot (slow cooker).  Add cinnamon sticks.  Cover and cook on high for 3 hours.
2. Remove cinnamon sticks and serve in mugs topped with some whipped cream and/or cinnamon stick. 

_______________________________________

Flourless Chocolate Cake

Preparation - 20 min | Cooking - 40 min | Cooling Time - 4 hrs refrigerating | Yields - 12 servings

Enticingly moist, this decadent cake features rich bittersweet chocolate, a hint of coffee, and a dollop of heavenly whipped cream.

Ingredients:

• 8 ozs. NESTLÉ® TOLL HOUSE® CHOCOLATIER 62% Cacao Bittersweet Chocolate Baking Bar
• 1 cup (2 sticks) unsalted butter, cut into pieces
• 1/4 cup water
• 1/2 teaspoon NESCAFÉ TASTER'S CHOICE 100% Pure Instant Coffee Granules
• 1/3 cup granulated sugar
• 8 large eggs
• Powdered sugar
• Sweetened whipped cream (optional)

Directions:
PREHEAT oven to 325º F. Grease bottom of 9-inch springform pan. Line bottom with parchment or wax paper. Grease paper.
PLACE chocolate, butter, water and coffee granules in medium, heavy-duty saucepan. Heat over medium-low heat, stirring frequently, until melted and smooth. Stir in granulated sugar until smooth. Remove from heat.
BEAT eggs in large mixer bowl for 5 minutes or until the volume doubles. Fold one-third of beaten eggs into chocolate mixture. Fold in remaining beaten eggs one-third at a time until thoroughly incorporated. Pour batter into prepared pan.
BAKE for 33 to 35 minutes or until cake has risen (center will still move and appear underbaked) and edges start to get firm and shiny. Cool completely in pan on wire rack (center will sink slightly). Cover cake; refrigerate for 4 hours or overnight. (Cake can be prepared up to 4 days in advance.)
TO SERVE: About 30 minutes before serving, remove side of pan by first running knife around edge of cake. Invert cake on sheet of parchment paper, peel off parchment pan liner, and turn the cake right-side up on serving platter. Dust with powdered sugar. Serve with dollop of sweetened whipped cream.

 

remember to:
live.laugh.love.and.celebrate.life.

“Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces.” 

Judith Viorst