Express Yourself With Delectable Espresso Creation (NAPSA)—Moveover, hot choco- late, there’s a new drink in town—a sophisticated quaff to heat up the holidays. Made with Medaglia D’Oro Espresso, Caff Torino is a sweet and steamysip, rich with the flavors of chocolate and hazelnut. It can be a special endingto a holidayfeast, or a magnificent accompanimentto a decadent dessert, such as Chocolate- Espresso Volcanoes. By using quality espresso as a base, these creations offer optimal taste for both coffee and chocolate lovers. Caff Torino 2 oz. brewed Medaglia D’Oro Espresso 1 Thsp. sweet ground chocolate and cocoa 2 tsp. hazelnut syrup 1 Thsp. hazelnut liqueur Steamed milk with foam Shaved semisweet chocolate (for garnish) Sugarcubes(optional) Variation: Almond syrup and Amaretto liqueur can be substituted for the hazelnut syrup andliqueur. 1. Combine espresso with ground chocolate and cocoa in a 6-ouncecoffee cup. Stir until cocoais dissolved. Add hazelnut syrup andliqueur and enough steamed milk to almostfill the cup. Stir until blended. Mound the cup with foam and sprinkle with shaved chocolate. 2. Serve with 2 sugar cubes for added sweetness,if desired. Makes1 serving. Chocolate-Espresso Volcanoes % cup all-purpose flour \% cup cocoa,sifted % tsp. baking powder 6 oz. semisweet chocolate, chopped Thsp. butter, softened cup granulated sugar large eggs Thsp. Medaglia D’Oro Instant Espresso dissolved in 1 Thsp. boiling water, cooled 1 pt. white chocolate raspberry ice cream % pt. fresh raspberriesfor 10 % 3 1% garnish Confectioner’s sugar (for dusting) Raspberry Sauce: 12 oz. bag of frozen, whole unsweetened raspberries, thawed 6 Tbsp. superfine sugar 1 Thsp. raspberry liqueur (optional) 1. Spraysix 6-ounce ramekins or custard cups with vegetable oil cooking spray. 2. Combine flour, cocoa and Caff Torino can be an exquisite ending to a holiday celebration. baking powderin small bowl. Stir with a whisk until blended and reserve. Melt chocolate in a small, heavy saucepan over low heat. Add butter and sugar andstir until smooth. Transfer mixture to a large bow] and, with an electric mixer at medium speed, beat in eggs, one at a time. Addespresso and reserved flour mixture. Continue beating until fully mixed. Raise mixer speed Chocolate-Espresso Volcanoes are a sumptuous dessert with a coffee-flavored kick. to high and beat mixturefor 6 minutes more until thickened. 3. Pour even amounts of batter into prepared ramekins. Cover ramekinstightly with plastic wrap and freeze overnight, or up to 2 weeks ahead. 4, Approximately one hour before you wantto serve, preheat oven to 375F. 5. Meanwhile, prepare the Raspberry Sauce. Combine raspberries and sugar in food processor. Blend until smooth. Strain puree througha sieve to eliminate the seeds. Stir in raspberry liqueur, if desired, and reserve. 6. Remove ramekins from freezer and unwrap. Bake in oven 18 to 20 minutes until the sides are set but the centeris still moist. Cool on wire rack for 5 minutes, then invert onto individual dessert plates. Let rest another 10 minutes and serve each one with a spoonful of Raspberry Sauce and a small scoop of ice cream. Garnish with fresh raspberries and dust with confectioner’s sugar. Makes6 servings. For more Medaglia D'Oro recipes, send your name and address with $1.50 check or money order (shipping and handling), made payable to: Medaglia D’Oro Recipes, c/o Rowland Coffee Roasters Inc., 5606 NW 82nd Avenue, Miami, FL 33168, or visit the Web site www.medaglia doro.com.
