Chocolate Coffee Fudge Cakes
Fairtrade Chocolate Coffee Fudge Cakes with Chocolate Cream
Chocolate Coffee Fudge Cakes
Method
250g castor sugar
150g butter, chopped
75g cocoa powder
2 teaspoons instant coffee powder
2 eggs
75g plain flour
50g coarsely chopped nuts – almonds or hazelnuts work very well or a mixture
Set oven to 160oc and line a square cake tin with parchment paper.
Place sugar, butter, cocoa and coffee in a heatproof bowl and set over simmering water. When butter has melted, allow to cool for 5 minutes ( don’t panic if the mixture’s a bit grainy). Mix in the eggs one at a time. Sift the flour and mix in. Beat the mixture with a wooden spoon until glossy – about 2 minutes.
Spoon into cake tin and bake for 30 minutes or until an inserted skewer comes out clean. Cool in tin for 10 minutes then cut into squares.
Chocolate Cream
Method
250g mascarpone cheese
1 tablespoon icing sugar
200ml double cream
200g chopped dark chocolate
Bring 100ml of the cream to the boil and add the chocolate.
Stir until melted and cool for 5 minutes. Whisk the remaining mascarpone and cream together to bring together then whisk in the chocolate mixture to a smooth mousse.
Spoon into a piping bag and pipe onto fudge cakes and serve.
