Sunday, August 24, 2008

Kahlua and Chocolate



For anyone who has ever had a cup of mocha java at Starbucks, this combination of flavors, chocolate and Kahlua, is a thrilling combination.
Kahula is a liqueur made of premium Arabica coffee beans grown in Veracruz, Mexico.
In researching Kahlua, there was a bit of very interesting history reported with the creation of this beverage as well as the name given to it. I will quote here:

"As the original producer Domecq tried to preserve a Veracruzan identity to its product, the name Kahlúa was chosen as a feature of its originality. Kahlúa means "House of the Acolhua people" in the Veracruz Nahuatl language spoken before the Spanish Conquest; then it was Hispanicized as Ulúa, forming the name of modern San Juan de Ulúa fortress."

Although this is an alcoholic beverage with an incredible taste, especially when combined with chocolate, this does not mean you have to use Kahlua in order to savor its' flavor.

Here is a substitution you can use: 1/2 - 1 tsp chocolate extract + 1/2 - 1 tsp instant coffee dissolved in 2 tbsp water = 2 tbsp Kahlua .
So you see, you can still appreciate the fine coffee + chocolate flavor without the buzz! Here is a great recipe to get you going with this magnificent taste combination. Enjoy.



Kahlua Cake

1 box German chocolate cake mix
1 small box instant chocolate pudding
4 eggs
2/3 cup oil
2 cups ( 16 ounces) sour cream
½ cup Kahlua
1 (3 oz disk) Mexican chocolate, chopped
Powdered sugar

Mix first six ingredients then add chocolate chips and blend in well. Grease and flour bundt pan. Pour in batter and bake in 350º F. oven for 1 hour. After cake is cooled, sift powdered sugar on top.

2 comments:

Aggie said...

I saw your cake on Gloria's blog and I can't stop thinking about it! I can't wait to make this!!

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