It’s International Coffee Day on Saturday 1st October and to celebrate the special day this Saturday, we are sharing some amazing recipes from culinary experts at Winning Appliances, Australia’s leading kitchen and laundry specialist.

Chocolate Coffee & Nutella Molten Cakes

Ingredients

  • 125g butter, plus extra for greasing
  • 125g dark chocolate, roughly chopped
  • 4 eggs
  • 1/4 cup (65g) caster sugar
  • 1/4 cup cocoa, plus extra for dusting
  • 2 tsp vanilla paste
  • Pinch of salt
  • 1/4 cup plain flour
  • 5 teaspoons of nutella
  • 2 tsp espresso coffee

Method

  1. Serve with fresh cream and berries.
  2. Preheat the oven to 180°C (fan forced). Butter eight ramekins and dust with cocoa, place on a baking tray.
  3. Place the teaspoons of nutella onto a tray lined with baking paper into the freezer for 15 mins or until set.
  4. In a small saucepan, gently melt the butter and chocolate and set aside to cool.
  5. In a medium bowl, whisk the eggs, sugar, vanilla, coffee and salt until well combined.
  6. Add the chocolate mixture and flour, and mix to combine.
  7. Fill ramekins 3/4 full and push nutella balls into centre, place onto the middle shelf of the oven and bake for 10-12 minutes, or until risen, but soft in centre.
  8. Set aside for 3 minutes, until turning out.
  9. Serve with cream and berries.

Recipe presented by Chloe Skipp, National Culinary Manager, Winning Appliances.

Espresso Panna Cotta with Aniseed Biscotti

Recipe by Smeg, from Winning Appliances

Ingredients

  • 600ml fresh cream
  • ¼ cup coffee beans
  • 1 vanilla pod split and scraped, use pod for colour
  • ¼ cup sugar
  • 2 sheets titanium gelatine

Sauce

  • 2 x espressos
  • 2 Tablespoons demerara sugar

Method

  1. Set blast chiller to the precooling for dessert
  2. Soak gelatine in water till soggy and squeeze out
  3. Infuse all the vanilla and coffee beans in cream warm do not boil
  4. Add rehydrated gelatine
  5. Strain, and pour into lightly greased moulds or pots
  6. Chill for a couple of hours – 2 hours or until set and wobbly

*For the pots, there is no need to tip out; with moulds you can place the mould in warm water to loosen the panna cotta before turning out on a plate

*For the sauce, reduce the ingredients on a low heat until syrupy

*Serve with syrup and biscotti