Coffee Bliss

From Sonia El-Nawal, Pastry Chef, Theo - New York City
Adapted by StarChefs

Yield: 6 servings


  • 2 cups sugar
  • 1 1/2 cups flour
  • 3/4 cups of cocoa powder (Valronah preferably)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla
  • 1 cup boiled water

Mix all dry ingredients in a bowl, add the wet ingredients, mix well, and pour into a sheet tray or cake pan. Bake at 325†for 20 to 25 minutes until toothpick dry. Set aside.

Marscapone Mousse:

  • 1 lb Marscapone
  • 4 ounces sugar
  • 4 egg yolks
  • 1 tablespoon Grappa

In a kitchen aid bowl, mix cheese & sugar with a paddle, add the yolks one at a time, then add grappa.

Coffee Granita:

  • 2 cups decaf coffee
  • 1/4 cup Tia Maria
  • 1/4 cup syrup
  • 1 1/4 cup water

Mix all the ingredients, pour into a Pyrex bowl, and freeze overnight.

Coffee Beans dipped in chocolate:
You may buy these or make them yourself by dipping beans in dark chocolate and letting them dry.

For assembly, cut the cake with a circle cutter, put it in a cup or Ramekin, and brush with a little Kaluah. Spoon on Marscapone Mousse and top with beans. Scrape granite and put on top in a little shape, eat immediately