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Old 05-24-2012, 02:43 PM   #31
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It is common to find Bustello and Pilon used to make Cuban Coffee verses Italian Espresso. However, yes, one can employ it in tiramisu or coffee cake.

Kind regards.

Margi.
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Old 05-25-2012, 10:03 AM   #32
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I've tossed about a T of instant coffee in the grated chocolate I'm using for this:

The Art of Savory Ice Cream - Barnes & Noble Book Clubs
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Old 08-31-2012, 10:01 PM   #33
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I just wanted to say that after adding the espresso it makes a noticeable difference. I add it when ever I can in my chocolate cake recipes. It gives it a richer flavor. Love it even though I don't drink coffee.
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Old 09-01-2012, 06:35 AM   #34
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My mother has always used cold coffee in her chocolate cake recipe for 40 years...
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Old 09-01-2012, 04:07 PM   #35
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Quote:
Originally Posted by Rocklobster View Post
My mother has always used cold coffee in her chocolate cake recipe for 40 years...
I understand why. I'll now be using it whenever I make chocolate cake. Even though I have to pay an arm and a leg for espresso since I have to order it.
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Old 09-01-2012, 05:11 PM   #36
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Quote:
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I understand why. I'll now be using it whenever I make chocolate cake. Even though I have to pay an arm and a leg for espresso since I have to order it.
Look in the instant coffee area or in an Italian market if there is one in your area.
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