Time 5m Yield 1 Number Of Ingredients 5 Steps:
Stir coffee, orange juice, milk, sugar, and cocoa powder together in a mug until the sugar and cocoa dissolve.
Time 4h15m Yield 12 Number Of Ingredients 12 Steps:
Heat oven to 350°F. Grease bottoms only of two 8-inch square pans. In large bowl, combine cake mix, 1 teaspoon espresso coffee, water, oil and eggs. Beat with electric mixer at low speed for 1 minute, scraping bowl constantly. Pour into greased pans. Bake at 350°F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen. Remove cakes from pans; place on wire racks. Cool 1 hour or until completely cooled. In medium saucepan, combine 1/2 cup of the whipping cream, sugar, butter and 1/2 teaspoon espresso coffee. Cook over medium heat until sugar is dissolved and mixture comes to a boil, stirring frequently. Remove from heat. Add chocolate chips; stir until melted. Stir in liqueur. Cool 30 minutes or until completely cooled. In medium bowl, beat remaining 1 1/2 cups whipping cream just until stiff peaks form. Fold whipped cream into cooled chocolate mixture. Cover; refrigerate 30 minutes. Place 1 cake layer, top side down, on serving plate. Spread orange marmalade and 1 cup of the chocolate whipped cream over top. Top with second cake layer, top side up. Reserve about 1/2 cup chocolate whipped cream for garnish. Frost sides and top of cake with remaining chocolate whipped cream. Pipe reserved chocolate whipped cream around top edge of cake. Refrigerate at least 1 hour before serving. Just before serving, garnish as desired.
Time 15m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Remove peel from orange using a sharp knife or vegetable peeler; set aside. Squeeze juice from the orange; add water, if necessary, to equal 1/3 cup. Set aside. To make the spice bag, place orange peel, cinnamon, and cloves in a double layer square of cheesecloth. Bring up corners; tie with string. If you don’t have cheesecloth, just put it in the liquid(below) and strain after heating. In a large saucepan combine orange juice, spice bag, water, milk, brown sugar, cocoa powder, and coffee crystals. Bring to boiling; remove from heat. Cover and let stand for 10 minutes. Remove spice bag. Stir in vanilla or rum extract.
Time 8m Yield 2 serving(s) Number Of Ingredients 5 Steps:
Mix coffee and hot chocolate. Place one orange slice into each cup. Pour coffee mixture into cups. Top with whipped cream, and garnish with cinnamon.
Time 5m Yield 1 serving Number Of Ingredients 4 Steps:
Add milk gradually to flavored coffee mix in mug, stirring until dissolved. Stir in extract. Top with COOL WHIP. Serve immediately.
Yield Serves 10 to 12 Number Of Ingredients 19 Steps:
For Crust: Preheat oven to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in processor. Process until moist crumbs form. Press crumbs onto bottom and 1 1/2 inches up sides of prepared pan. Bake crust until puffed and brown, about 15 minutes; cool. Maintain oven temperature. For Filling: Melt chocolate in top of double boiler set over simmering water, stirring until smooth. Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Mix in chocolate. Add juice concentrate, liqueurs and espresso; beat until mixture is smooth. Beat in eggs, adding 1 at a time. Spoon 1/3 cup batter into pastry bag fitted with 1/4-inch plain tip; chill. Pour remaining batter into crust. Bake until softly set in center and slightly puffed at edges, about 45 minutes. let cool 10 minutes. Maintain oven temperature. For Topping: Mix sour cream, powdered sugar and espresso powder in small bowl until espresso powder dissolves. Spread over hot cake. Pipe reserved 1/3 cup cake batter in parallel stripes (about 1/2 inch apart) over topping. Bake cake until topping is set, about 5 minutes. Cut around pan sides to loosen crust. Place cake immediately into refrigerator. Chill completely, about 8 hours. ( Can be prepared 2 days ahead. Cover and keep refrigerated.) Cut around pan sides; release. Top with oranges and chocolate, if desired.
