Expendable Edibles - Brandy Coffee Bomb from brewed Coffee |EXPENDABLE EDIBLES

Recipes and treatments for Stems, Skins & Stalks

Recipes and treatments for Past Peak produce and breadstuffs

Recipes and treatments for Once Cooked foods

Recipes and treatments for Negligible Quantities

Recipes and treatments for Nearly Expired condiments

Recipes and treatments for Ill-Fated Creations

Lijit Search

Rate This Recipe

Rated 0/5 (0 Votes)

COFFEE

Level 1

Brandy Coffee Bomb

Serves 6-8

- a Marlene Samuels creation -

The morning after a dinner party, ever find yourself staring at a leftover (half) pot of coffee which your guests wouldn't drink at that late hour? Resist the urge to pour it down the drain -- and pour it over this sponge cake instead. It's an incredibly glamorous dessert that takes no time at all, especially if you go and grab it from your local supermarket!

1 sponge cake homemade or purchased

2 Tbsp. brandy

1 ¼ cups strong once brewed coffee, heated

1 ¼ cups whipping cream

½ tsp. vanilla extract or almond extract

1 Tbs. superfine sugar

1 Tbs. powdered sugar

½ cup sliced almonds, lightly browned in skillet 1 sponge cake homemade or purchased

If using a store-bought sponge cake: A top quality, commercially made sponge cake works nicely so long as it fits snugly into a bowl or pan. Place cake into a greased bowl or glass pan top side down. Cake should fit into pan snugly. Refrigerate until cold. Stir heated coffee, brandy and superfine sugar into a bowl, stirring until dissolved. Pour mixture over the cake while it’s still in its pan or bowl. Cover with a plate and refrigerate overnight. About 2-3 hours before serving, run a knife around cake edges to loosen. Turn cake pan upside down onto platter, tapping several times until cake is released. Place whip cream, powdered sugar, and extract in a bowl whipping with a hand mixer until very stiff. Spread evenly over cake to cover completely. Insert browned almonds decoratively over surface of cake. Refrigerate until ready to serve.

If making a homemade cake: Keep your spongecake in its baking pan until the whipped cream stage.

We welcome your comments.