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.
- 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
- 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.