Try these great recipes from Café de Colombia/James Beard Outstanding Pastry Chef nominee Bruno Feldeisen, Executive Pastry Chef at Fifty Seven, Fifty Seven in New York's Four Seasons Hotel! And remember, make this and every recipe 100% more delicious by using the richest coffee in the world® - 100% Colombian Coffee!

Chocolate Blackout Cake

2 cups Granulated sugar
1 1/4 cups All purpose flour
1 pinch Salt
1 cup Unsweetened cocoa powder
1 tsp Baking powder
2 tsp Baking soda
2 tsp Vanilla extract
1 cup Lowfat buttermilk
4 oz. Melted butter
3 Large eggs
1 cup Brewed 100% COLOMBIAN COFFEE

Sift all dry ingredients together into a large bowl. Blend ingredients very well. In another large bowl, using a hand whisk, mix together the eggs and buttermilk. Add brewed coffee and melted butter. Stir well. Pour the liquid mixture into the dry ingredients and mix well.

Place into 2 greased 10-inch diameter baking pans and bake for 30 minutes at 325 degrees.

Coffee and Milk Chocolate Mousse

1 cup Milk
1 cup Heavy cream
3 Tbsp Light corn syrup
2 oz Ground 100% COLOMBIAN COFFEE
32 oz Milk chocolate
2 cups Whipping cream

In a medium sauce pan, bring to a boil the milk, heavy cream and light corn syrup. Add the ground coffee and let infuse for 10 minutes. Using a large kitchen knife, chop the milk chocolate on a cutting board into small pieces. Place chocolate in a medium bowl. Strain the coffee mixture over the chocolate. Mix well using a small hand whisk. Let mixture cool down at room temperature.

Whip to soft peaks the remaining 2 cups of whipping cream, and fold quickly into chocolate ganache. Pipe into mold.

Coffee Syrup

1 cup Water
1 1/2 cup Sugar
1 cup Brewed 100% COLOMBIAN COFFEE

The above recipe is reprinted with the permission of its author Mr. Bruno Feldeisen. On behalf of Café de Colombia we thank Mr. Feldeisen for his contribution to our website and congratulate him on his nomination!

Juan's tip: For the best tasting results, always make sure you have 100% Colombian Coffee. Not sure how to find it? Click on Brands.


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