Planning A Dinner Party Menu? These Coffee-Based Desserts Are A Must-Try

The power of coffee cannot be overstated. The unofficially crowned elixir of life can help us survive the roughest of mornings (you know, the ones where the alarm refuses to alarm and the water temperature is always a bit on the wrong side?) and the longest of meetings. The best part? It’s a brilliant addition to your dessert ingredient pantry!

“Coffee is a great ingredient for dessert making because it has a distinguishable flavour and pairs very well with nuts and sugars,” says Chef Ajay Chopra, founder of Zion Hospitality. “It does not overpower or dominate their taste but complements them beautifully. However, while working with coffee, one must be careful not to make the mixture too flowy or make it very bitter, as it spoils the natural taste of coffee”.

So if you’re in the middle of planning a dinner party and are looking for a dessert option that would impress your guests (or your date!), here are a few recipes that you can add to your arsenal…

Coffee-Based Dessert Recipes To Try Now

Avocado and Coffee Cake By Chef Ganesh Patil, Westin Goa

According to chef Ganesh Patil, this coffee avocado cake is the right pick for fitness freaks. “Unlike other cakes, this cake has the base of rice and quinoa, which is healthier than conventional refined flour,” he says," The presence of honey, bananas, and dark chocolate nullifies the need for sugar and amplifies the healthy quotient.”

Ingredients

Method

1. The avocado banana coffee is baked for about 50 minutes at 175 degrees.

2. Preheat the oven to 175 degrees.

3. In a bowl, mix the rice with the quinoa flour and add the coco powder.

4. In another bowl, purify the avocado together with the bananas. Then add the honey, the baking soda, and the salt and the salt.

5. Finally, remove the coffee and vegetable oil.

6. Now mix the rice, and quinoa mixture with the banana avocado puree and stir it with the mixer to a supple mass.

7. As a penultimate step, lift the chocolate pieces under the bread dough and then fill it into the bread baking tray.

Coffee Walnut Petit by Chef Mohnish Kothare, Mazi, Mumbai

If you want a rich and indulgent dessert to treat yourself (and your dinner party guests), try this one out. “This coffee walnut cake is a moist and nutty delight topped with a tangy frosting of cream cheese," says chef Mohnish Kothare. He further adds, “This recipe offers a rich texture without eggs and is a comforting, luxurious, and indulgent treat for your dinner party”.

Ingredients

(For the cake)

•1cup all-purpose flour

• 1.5 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ cup unsalted butter (softened)

• ¾ cup brown sugar

• ¼ cup strong brewed coffee (cooled)

• ¼ cup milk

• ½ cup plain yoghurt (or mashed banana)

• 1 tsp vanilla extract

• 1 cup chopped walnuts

(For the cream cheese frosting)

• 1½ cups cream cheese (softened)

• 2 cups powdered sugar

• 1 tsp vanilla extract

• ¼ cup chopped walnuts (for garnish)

Method

1.Preheat the oven to 350°F (175°C) and grease and flour 8-inch rectangular cake pans.

2.  In a bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a separate bowl, cream the butter and sugar until light and fluffy.

4. Add yoghurt (or mashed banana) and vanilla extract, mixing well.

5.  Warm the milk, infuse your coffee and keep it aside for cooling and then gradually add the dry ingredients to the wet, alternating with the coffee mixture.

6. Stir in chopped walnuts, pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.

6.  Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

(To make the cream cheese frosting):

1. Beat together the cream cheese, powdered sugar, and vanilla until it is smooth.

2. Pipe the cream cheese frosting on top of the cake layers.

3. Garnish with chopped walnuts.

(To make the dry fruit cake)

1. Mix together the butter, vanilla essence, icing sugar & eggs together first.

2. Later add the flour and baking powder and mix to get a smooth paste.

3. Add the nuts to it and set in the mold.

4. Bake for 45 min at 180 degree temperature.

Cappuccino Mousse & Dry Fruit Trifle By Chef Pravin Raidker, Beleza by the Beach, Goa

If you’re not a fan of sweets but wish to whip up a dessert that strikes the balance right then this recipe by Chef Pravin is a no-brainer. “Every bite of this cake is delicate on your taste buds without being too sweet and perfect for all those who do not have a sweet tooth,” confirms the recipe’s maker himself.

Ingredients

(For the dry fruit cake)

(For the coffee mousse)

Method

1. Mix together whipped cream, coffee, cream cheese and maple syrup together.

2. Add some chopped pista to the mixture

3. Set the desert in a martini glass

4. Layer the coffee mousse and dry fruit cake

5. Garnish with Italian lady finger biscuit, sliced pista and coffee dust.

La dolce Vita Tiramisu by Chef Mohnish Kothare, Mazi, Mumbai

You cannot go wrong with an evergreen favourite“ The classic Italian Tiramisu is a delicate, creamy, and indulgent dessert, layered with espresso-soaked ladyfingers and mascarpone cheese, with a hint of coffee liqueur. In this recipe, the richness of the mascarpone combined with the bold coffee flavors and a dusting of cocoa brings forth a luxurious dessert, which is easy to make and perfect for parties.”.

Ingredients

• ¾ cups strong brewed espresso (cooled)

• ¼ cup coffee liqueur (Kahlúa)

• 500g (about 2 cups) mascarpone cheese

• 1 cup heavy cream (or whipping cream)

• ¾ cup granulated sugar

• 1 tsp vanilla extract

• 24-30 ladyfinger biscuits

• Unsweetened cocoa powder (for dusting)

Method

1. Prepare the coffee mixture: Brew a strong espresso and allow it to cool.

2. Add coffee liqueur.

3. Whip the cream and in a mixing bowl, until soft peaks form.

4. Prepare the mascarpone mixture: In a separate bowl, whisk together the mascarpone cheese, sugar, and vanilla extract until smooth and creamy.

5. Gently fold the whipped cream into the mascarpone mixture until fully combined and fluffy.

6.  Quickly dip each ladyfinger into the espresso mixture, about one or two seconds on each side (do not over soak them), and layer them in the bottom of a rectangular dish.

7.  Spread half of the mascarpone cream mixture evenly over the soaked ladyfingers.

8. Add another layer of coffee-dipped lady fingers on top.

9. Spread the remaining mascarpone mixture over the second layer of ladyfingers.

10. Cover the tiramisu with plastic wrap and refrigerate for at least four hours (preferably overnight) to allow the flavors to meld and the layers to set).

11.  Just before serving, dust the top with unsweetened cocoa powder.

Filter Coffee Rasgulla by Chef Ajay Chopra, Zion Hospitality

Chef Ajay Chopra, calls this dish “a perfect union of Indian and international flavors”. He says, “This local espresso-made coffee in India beautifully blends with the mascarpone cheese of the tiramisu to create a beautiful balance of sweet and sour flavours”.

Ingredients

(For the coffee mixture)

(For the cream filling)

(For the assembly):

Method:

1. Prepare Coffee Mixture: Brew strong filter coffee and let it cool.

2.  Mix in coffee liqueur if using, and set aside

3.  In a mixing bowl, whisk together the egg yolks and sugar over a double boiler (or a bowl set over simmering water).

4. Take another bowl, whip the cold heavy cream until stiff peaks form.

5. Gently fold the mascarpone cheese into the cooled egg mixture.

6. Finally, fold in the whipped cream until smooth and well combined.

7. Squeeze the rasgullas gently to remove excess sugar syrup.

8.  Quickly dip each rasgulla (or rasgulla halves) into the cooled filter coffee.

9. Arrange a layer of coffee-dipped rasgullas in the bottom of your serving dish.

10. Spread half of the mascarpone mixture evenly over the rasgullas.

11. Add another layer of coffee-dipped rasgullas on top.

12. Spread the remaining mascarpone mixture over the second layer of rasgullas.

13. Cover and refrigerate the tiramisu for at least 4 hours or overnight to set.

14. Before serving, dust the top generously with unsweetened cocoa powder and garnish with chocolate-coated popcorn.

Coffee,Caramel & Chocolate Cake by Chef Mohnish Kothare, Mazi, Mumbai

In this recipe, Chef Mohnish Kothare combines the richness of chocolate, the warmth of caramel, and the deep embrace of coffee to create a sinful indulgence of unending sweetness in every bite of the desert.

Ingredients

(For the cake)

• 2 cups all-purpose flour

• 3/4 cup cocoa powder

• 2 cups sugar2 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp salt

• 1 cup brewed coffee (cooled)

• 1 cup whole milk

• 1/2 cup vegetable oil

• 2 large eggs

• 2 tsp vanilla extract

(For the caramel sauce)

• 1 cup sugar

• 1/4 cup water

• 1/2 cup heavy cream (warm)

• 3 tbsp unsalted butter

• 1/2 tsp sea salt (optional)

(For the chocolate ganache):

• 1 cup dark chocolate (chopped)

• 1/2 cup heavy cream

(For the frosting)

• 1 cup unsalted butter (softened)

• 4 cups powdered sugar

• 1/4 cup caramel sauce (prepared earlier)

• 2 tbsp brewed coffee (cooled)

• 1 tsp vanilla extract

Method:

(To make the cake):

1. Preheat the oven to 350°F (175°C). Grease and line two nine-inch round cake pans.

2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. Add coffee, milk, oil, eggs, and vanilla extract to the dry ingredients. Mix until smooth.

4. Divide the batter evenly between the two pans.

5. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

(To make the caramel sauce):

1. In a medium saucepan, heat sugar and water over medium heat, stirring occasionally until the sugar dissolves.

2. Increase the heat and let it boil without stirring, until the sugar turns a deep amber color.

3. Carefully add the warm cream and stir. Then add butter and salt (if using), whisking until smooth and let it cool.

(To make the chocolate ganache and  frosting):

1. Heat cream in a small saucepan until it begins to simmer.

2. Pour the hot cream over the chopped chocolate in a bowl. Let it sit for a few minutes, then stir until smooth.

3. Beat the butter in a large bowl until creamy.

4. Add the powdered sugar, caramel sauce, coffee, and vanilla extract, and beat until smooth and fluffy.

(To assemble the cake):

1. Place one cake layer on a serving plate.

2.  Spread a layer of caramel sauce on top, followed by a layer of frosting.

2. Add the second cake layer. Frost the entire cake with the coffee-caramel frosting.

3. Drizzle the chocolate ganache over the top, allowing it to drip down the sides.

4. For extra flair, you can add more caramel drizzle and decorate with chocolate shavings or toffee.