- 1/4 cup ground coffee
- 2 cups milk, scalded
- 3/4 cup sugar
- 1/3 cup flour
- 1/4 tsp salt
- 1 oz. (square) chocolate
- 2 eggs
- 1 egg yolk
- 1 tbsp butter
- 1 tsp vanilla
- 1 baked pastry shell
- 1 Whipped Cream Topping
Add coffee to milk as it scalds. Strain.
Mix sugar, flour and salt together.
Stir in milk and cook over boiling water until thickened, stirring constantly.
Add chocolate and continue cooking 10 minutes longer, stirring occasionally.
Beat eggs and egg yolk slightly.
Add part of hot mixture to eggs, stir and return to double boiler.
Cook stirring constantly 2 minutes longer.
Remove from heat, add butter and vanilla; cool.
Pour into pastry shell, chill and serve with whipped cream.
- 2 cups sifted cake flour
- 3 tsp. baking powder
- 1 1/2 Tbsp. instant coffee, or espresso powder
- 3/4 tsp. Salt
- 1/2 cup softened butter
- 1/2 cup honey
- cup sugar
- 2 eggs, unbeaten
- 1/2 cup milk
Preheat oven to 350 degrees.
Grease bottom and sides of loaf pan, 9x5x3; line bottom with parchment paper; grease paper.
Measure cake flour, baking powder, instant coffee, and salt into sifter.
In a large bowl, cream butter; blend in honey; add sugar gradually, creaming after each addition until mixture is well blended.
Add eggs, one at a time, beating well after each addition.
Pour batter into prepared pan.
Bake in 350 degree oven for 45 minutes, or until center springs back when lightly pressed with fingertip.
Cool loaf in pan on wire rack 10 -15 minutes; loosen around edges with knife; turn out onto rack.
Remove parchment paper; cool completely before frosting.