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Chocolate and coffee fudge cakes with Bourbon chocolate sauce

The combination of a rich mud cake and fudgy brownie with the addition of coffee makes this a lovely after-dinner treat or an equally delicious mid-morning pick-me-up. Instant coffee may seem unusual, but it adds a more robust coffee hit and is easier to incorporate into the dry mix.

You'll need

65 gm (½ cup) hazelnuts 250 gm (1¼ cups) caster sugar 145 gm butter, coarsely chopped 65 gm (¾ cup) Dutch-process cocoa powder 1 tbsp instant coffee granules 2 eggs, chilled 75 gm (½ cup) plain flour To serve: espresso coffee and vanilla ice-cream, optional   Bourbon chocolate sauce 200 gm dark chocolate (65% cocoa solids), roughly chopped 60 ml (¼ cup) thickened cream 20 ml Kentucky Bourbon


  • 01
  • Preheat oven to 160C. Roast hazelnuts on a baking tray until dark brown (5-7 minutes), then rub off skins with a tea towel.
  • 02
  • Combine sugar, butter, cocoa, coffee and ½ tsp salt in a heatproof bowl placed over a saucepan of simmering water, stir occasionally until melted and combined (the mixture may be a little gritty; this is fine). Set aside to cool (3-4 minutes), then add eggs one at a time, beating with a wooden spoon between additions until glossy (3-4 minutes). Add flour, beat to combine, then mix in nuts and spoon mixture into a buttered 20cm-square tin lined with baking paper and smooth top. Bake until a skewer inserted comes out clean (20-25 minutes). Cool in tin, then cut into irregular squares.
  • 03
  • For Bourbon chocolate sauce, combine ingredients in a heatproof bowl over a saucepan of simmering water and stir until melted.
  • 04
  • Serve chocolate and coffee fudge cakes drizzled with Bourbon chocolate sauce alongside a shot of espresso poured over a scoop of vanilla ice-cream.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jun 2014

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