Chocolate Coffee Cakes
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Chocolate Coffee Cakes
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Quick and easy French recipe for individual chocolate coffee cakes. Baked in just 8 minutes, top with a simple chocolate coffee glaze as the perfect pick-me-up. Serve warm for teatime or top with chocolate sauce for dessert.
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Ingredients
- 100 g (3½oz/¾ cup) chocolate 64% min. cocoa solids, good quality
- 50 g (2oz/ 3 tbsp) butter unsalted
- 1 teaspoon instant coffee or use 2 teaspoon without the glaze
- 2 medium egg organic
- 1 egg white
- 50 g (2oz/ ¼ cup) caster sugar or coconut flower sugar, aka superfine sugar
- 30 g (2 tbsp) all-purpose flour or ground hazelnuts for a gluten free version
Chocolate Coffee Glaze
- 40 g (1½oz/ 2½ tbsp) bittersweet chocolate
- 20 ml (2 tbsp) espresso or use decaffeinated, coffee
Instructions
- Preheat the oven to 200°C/180°fan/400°F (Gas mark 6). Measure out the chocolate and butter in a heatproof bowl and place over a pan of simmering water. Add the coffee powder and stir until just melted.Alternatively melt them together in the microwave 1m30 at 500W.
- Take off the heat then add the sugar, beat in the eggs, egg white and flour (or hazelnut flour) just until mixed together. Place the muffin tin on a baking tray then spoon into non-stick muffin tins (makes either 5 large or 6 medium cakes). If using regular muffin moulds, butter them lightly before filling with the mix.
- Bake for 8-10 minutes, depending on the cakes' size. As a guide, bake 8 minutes for 6 cakes or 10 minutes for 5 cakes. Leave to cool in the tins before turning out.
Quick Chocolate Coffee Glaze
- Meanwhile, make a small cup of espresso coffee (ideally directly into a small measuring cup). Melt the chocolate with the coffee gently in a saucepan or melt in the microwave for 20 seconds. Spread over each cake.
Notes
- Serve slightly warmed either on their own, or with ice cream, crème anglaise or chocolate sauce.
- Storage: Keep in an airtight tin for up to 3 days. The cakes are even better eaten next day after overnight maturing. They also freeze well, so ideal to prep in advance.
- To use the leftover egg yolk, make a strawberry clafoutis (or use other berries or fruit).
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