Richard Jackman, 10 June
Last week our team decided to have an in-house bake off to see what we could come up with using our Cold Brew coffee concentrate. Im not very good at following recipes, seeing them more as a guide than a set of instructions. Baking wise this often ends up as a fail but every so often something super yum is born. This recipe is loosely based on a mocha slice recipe from google, but I doubled the cocoa, added cacao nibs, used cold brew (quite a lot), and substituted the brown sugar with our organic panela. This one actually turned out pretty good, its quite intense so best to cut it into small slices!!
1 cup organic Three Llamas Panela sugar
1/2 cup of self raising flour
1/2 cup of plain flour
4-5 tbsp cocoa powder
1 egg, lightly beaten
1/4 cup trail mix (craisins, almonds and cashews) or similar - chopped
60-75ml Three Llamas cold brew coffee concentrate
2 tbsp cacao nibs
250g cream cheese
1 egg lightly beaten
1/3 cup of caster sugar
Line a 23 x 23cm slice pan with baking paper. Mix flours and cocoa into a bowl. Add in melted butter, egg and cold brew. Mix well then stir in the trail mix. Spoon in the mix in the pan and press it evenly. Cook in a moderate oven (170-180C) for 20 minutes.
While the base is cooking, make the topping. Beat in the cream cheese and vanilla using an electric mixer until its light and fluffy, then add egg and the caster sugar. Beat until its smooth then pour over the base, spreading it evenly. Cook for a further 11mins.
Once cool lift out the slice from the pan, cut into small squares and enjoy with a fresh brew of coffee!