Cafe Con Leche Cake Recipes

CAFE CON LECHE CAKE

Steps:

• Place oven rack in center of oven and preheat to 350 degrees F.
• Spray bundt pan liberally with nonstick baking spray.
• In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
• In a small bowl or measuring cup, dissolve instant espresso powder in milk. Set aside.
• Using a mixer, beat butter and sugar on medium speed until light and fluffy. Add eggs, followed by sour cream and vanilla. Continue mixing until blended. (Mixture may look curdled at this point. Don't worry. It will become the right texture in the next step)
• Reduce speed to low and add flour mixture alternating with milk/espresso mixture in 3 batches, beginning and ending with the flour. Mix just until no flour is visible. Be careful not to overmix.
• Place batter into prepared bundt pan and bake in preheated oven for 25-30 minutes or until toothpick inserted in center comes out clean. If your pan is darker in color, start checking for doneness sooner.
• Allow to cool in pan on wire rack for 10 minutes. Then, loosen sides (if necessary) with a butter knife and invert onto wire rack to continue cooling. Allow to cool to room temperature before icing.

CAFé CON LECHE AND CHOCOLATE CHEESECAKE

Steps:

• For topping:
• Mix all ingredients in bowl. Press down on edges of cheesecake to even. Spoon topping over cheesecake. Bake 10 minutes. Transfer cheesecake to rack. Run small sharp knife around crust sides to loosen. Cool completely. Cover and chill overnight.
• For garnish:
• Dip spoon into melted chocolate. Wave from side to side over cheesecake, creating zigzag lines. Release and remove sides of springform pan. Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosettes of cream around cake edges. Top with coffee bean candies if desired.
• For crust:
• Finely grind cookies, sugar and espresso powder in processor. Add chocolate and chop finely. Add butter and blend until moist crumbs form. Press crumbs onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
• For filling:
• Preheat oven to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Combine coffee liqueur and espresso powder in small saucepan. Stir over low heat until coffee dissolves. Mix in vanilla. Add to cheese mixture and beat until smooth. Add eggs 1 at a time, beating just until combined. Pour filling into 2 bowls, dividing evenly. Melt chocolate in top of double broiler over simmering water, stirring until smooth. Stir chocolate into filling in bowl. Pour coffee filling into crust. Bake until partially set and crust forms on filling, about 25 minutes. Carefully spoon chocolate filling over coffee filling. Bake cheesecake until set on edges but center 2 inches still move slightly when pan is shaken, about 30 minutes. Transfer cheesecake to rack and cool 20 minutes. Maintain oven temperature.