Mocha Fudge Cakes

Name: Mocha Fudge Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps hot brewed coffee; 1 Tbsp coffee liqueur; 3 eggs, separated, at room temperature; 118 milliliters all-purpose flour; 6 servings Topping: coffee ice cream; 1 Tbsp instant coffee granules; 0 teaspoons kosher salt; 170 grams semisweet chocolate, chopped into small pieces; 237 milliliters sugar, divided; 8 Tbsps unsalted butter, at room temperature

Mocha Fudge Cakes might be just the dessert you are searching for. One portion of this dish contains about 6g of protein, 28g of fat, and a total of 511 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up topping: coffee ice cream, coffee liqueur, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Grease 6 (1-cup) ramekins or souffl cups. Line bottoms with parchment paper (3-inch rounds), and grease paper. Set aside.

Equipment you will use

Baking Paper

Ramekin

Melt chocolate in a double boiler, or microwave at HIGH 1 1/2 minutes or until smooth, stirring twice.

Ingredients you will need

Chocolate

Equipment you will use

Double Boiler

Microwave

Place instant coffee granules in a small bowl.

Ingredients you will need

Instant Coffee

Equipment you will use

Bowl

Add hot brewed coffee, and stir to dissolve. Stir in coffee liqueur. Beat butter and 3/4 cup plus 2 tablespoons sugar in a separate bowl at medium speed with an electric mixer.

Ingredients you will need

Coffee Liqueur

Brewed Coffee

Butter

Sugar

Equipment you will use

Hand Mixer

Bowl

Add egg yolks, and mix until blended, scraping down sides of bowl.

Ingredients you will need

Egg Yolk

Equipment you will use

Bowl

Add melted chocolate, and mix to combine.

Ingredients you will need

Chocolate

Add coffee mixture, kosher salt, and flour, mixing to combine.

Ingredients you will need

Kosher Salt

Coffee

All Purpose Flour

Clean mixer blades. In a separate bowl, beat egg whites at high speed with an electric mixer until foamy. Gradually add remaining 2 tablespoons sugar, and beat to medium-soft peaks. Fold egg white mixture into chocolate mixture, one-third at a time. Divide batter among prepared ramekins, filling each three-fourths full.

Ingredients you will need

Egg Whites

Chocolate

Sugar

Equipment you will use

Hand Mixer

Ramekin

Blender

Bowl

Place on a rimmed baking sheet.

Equipment you will use

Baking Sheet

Bake at 350 for 20 minutes. Rotate pan, and bake 10 to 12 minutes more or until cakes rise slightly above ramekin rims and tops feel set but slightly soft in center.

Equipment you will use

Oven

Ramekin

Frying Pan

Remove from oven, and run a small knife gently around ramekins to loosen cakes.

Equipment you will use

Ramekin

Knife

Oven

Let cool 5 minutes (cakes will fall slightly), and loosen from ramekins again.

Equipment you will use

Ramekin

Let cool completely.

Loosen cakes fully, turn out into your hand, remove parchment paper, and place upright on individual serving plates. Top with a scoop of coffee ice cream.

Ingredients you will need

Coffee Ice Cream