To celebrate the launch of the new CARTE NOIRE Espresso capsules, they have created indulgent, cake and dessert recipes to complement the flavours and notes of their new espressos.
Amaretti Apricot Cream
Amaretti Apricot Cream is an easy, summery dessert and a perfect pairing with a lively, zesty espresso. Carte Noire N°5 Délicat has an abundance of citrus notes which enhance the flavours of this sumptuous dessert.
- 175g cream cheese
- 150g Greek yogurt
- 2 tablespoons of honey
- 75g Amaretti biscuits or Amarettini (coarse crumble)
- 240g canned apricots (drained)
Mix the cream cheese, yogurt and honey until smooth
Puree the apricots
In 4 glasses, alternate layers of cream, Amaretti biscuits and pureed apricots
Serve with Carte Noire N°5 Délicat
Chocolate Orange Tart
This chocolate orange tart is a moist, goo-ey indulgent tart and great to pair with a strong, full bodied espresso. The caramel, nutty undertones and delicate hints of cocoa in Carte Noire N°7 Aromatique are great for enhancing the orange flavours within this delectable dessert.
- 300g dark chocolate
- 200g margarine (or butter)
- 4 eggs
- 100g sugar
- 200g flour
- 1 tsp baking powder
- 150ml orange juice
Preheat the oven to 160°C
Melt the chocolate with the margarine (or butter)
Lightly whisk the eggs with the sugar and then stir in melted chocolate/margarine
Sift in the flour and baking powder and mix.
Pour the batter into lined or greased tart or spring form pan (approx. 26 cm)
Bake in the oven for 25-30 minutes
Immediately after taking out of the oven – or if you can, keeping in the oven the tart in the oven whilst you do so - sprinkle with the orange juice
Serve with Carte Noire N°7 Aromatique.
Chocolate and Hazelnut corners
This indulgent tray bake is great to match with a strong, rich espresso. The full, smoky flavours of Carte Noire N°9 Intense are a great contrast against the sweetness and nuttiness of these treats.
- 200g hazelnuts (ground)
- 325g margarine (or butter)
- 300g sugar
- 2 eggs
- 300g flour
- 4 g baking powder
- 100g apricot jam
- 200g hazelnuts (chopped)
- 200g milk chocolate
Preheat oven to 160°C
Toast the ground hazelnuts in a dry pan. Set aside to cool
Mix 125g of margarine, 100g of sugar and the eggs
Sift in the flour and baking powder to form dough
Put the dough onto a lined baking tray (approx. size: 325 x 265 mm spread)
Warm the jam and thinly spread over the dough
Melt the remaining margarine (200g) and sugar (200g) with 5 tablespoons of water in a saucepan. Stir in nuts
Pour the margarine, sugar, water and nuts mixture onto the dough and bake until golden brown for 30-35 minutes
Leave to cool completely. Cut into 40 triangles.
Melt the chocolate
Plunge the corners of the triangles into the chocolate and leave to harden
Serve with Carte Noire N°9 Intense.
Espresso and vanilla Panna cotta
This indulgent dessert is perfect when made with Carte Noire N°9 Intense, as the strong, robust espresso is a perfect swirl of sumptuous, dark coffee within the sweet, creamy panna cotta.
- 60ml Carte Noire N°9 Intense (4 capsules)
- 25g caster sugar
- 200ml whipping cream
- 25g caster sugar
- Half a vanilla pod, split or 1 tsp vanilla essence
- 225g Philadelphia Lightest
- 1 tsp powdered gelatine dissolved in 1 Tbsp. boiling water
Combine the coffee and sugar in a small saucepan and stir until the sugar is dissolved, simmer for 1-2 minutes until syrupy. Pour into small glasses and allow to cool.
Heat the cream, sugar and vanilla pod in a pan until almost boiling but do not allow to boil. Discard the vanilla pod and cool the mixture.
Beat the Philadelphia until smooth and then gradually add the cream mixture and gelatine. Spoon into the glasses and chill for 2-3 hours until set.
CARTE NOIRE Espresso capsules are available in most major supermarkets, RRP £2.79 for ten. Visit cartenoire.co.uk/Espresso-Collective-Reviews for more information.