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Chocolate Coffee Cakes

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 6 people
Calories: 232 kcal
Course: Dessert
Cuisine: French

Ingredients

  • 100 g (3½oz/¾ cup) good quality chocolate 64% min. cocoa solids
  • 50 g (2oz/ 3 tbsp) butter unsalted
  • 1 teaspoon instant coffee granules or use 2 teaspoon without the glaze
  • 2 medium eggs organic
  • 1 egg white
  • 50 g (2oz/ ¼ cup) caster/superfine sugar or coconut flower sugar
  • 30 g (2 tbsp) plain flour, all-purpose (or ground hazelnuts for a gluten free version)
Chocolate Coffee Glaze
  • 40 g (1½oz/ 2½ tbsp) bittersweet chocolate
  • 20 ml (2 tbsp) espresso coffee (or use decaffeinated)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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
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  1. 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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