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Chocolate and coffee fudge cakes with Bourbon chocolate sauce

Australian Gourmet Traveller recipe for chocolate and coffee fudge cakes with Bourbon chocolate sauce.

By Jerrie-Joy Redman-Lloyd
  • Serves 8
  • 10 mins preparation
  • 30 mins cooking
Chocolate and coffee fudge cakes with Bourbon chocolate sauce
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.

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
  • 1
    Preheat oven to 160C. Roast hazelnuts on a baking tray until dark brown (5-7 minutes), then rub off skins with a tea towel.
  • 2
    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.
  • 3
    For Bourbon chocolate sauce, combine ingredients in a heatproof bowl over a saucepan of simmering water and stir until melted.
  • 4
    Serve chocolate and coffee fudge cakes drizzled with Bourbon chocolate sauce alongside a shot of espresso poured over a scoop of vanilla ice-cream.