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.
Chocolate and coffee fudge cakes with Bourbon chocolate sauce
Australian Gourmet Traveller recipe for chocolate and coffee fudge cakes with Bourbon chocolate sauce.
- 10 mins preparation
- 30 mins cooking
- Serves 8
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Ingredients
- 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
Method
Main
- 1Preheat oven to 160C. Roast hazelnuts on a baking tray until dark brown (5-7 minutes), then rub off skins with a tea towel.
- 2Combine 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.
- 3For Bourbon chocolate sauce, combine ingredients in a heatproof bowl over a saucepan of simmering water and stir until melted.
- 4Serve chocolate and coffee fudge cakes drizzled with Bourbon chocolate sauce alongside a shot of espresso poured over a scoop of vanilla ice-cream.