Like the name says, its chock full of coffee but this chocolate cake is still enjoyed by non-coffee drinkers due to the delicious mud like texture and bitter sweet ganache. It is a simple variation of the flourless mud cakes and can be eaten by most gluten free folks provided you use a gluten free chocolate. It is a moist cake and is best served as a dessert, either cold or slightly heated with icecream and berries … but you might just like a slice with your afternoon coffee.
- 100 grams of butter
- 180 grams of dark chocolate
- 2 tablespoons coffee
- 4 eggs
- 3/4 cup of caster sugar
- 200 grams of almond meal
- 1 teaspoon of vanilla essence
- Melt chocolate and butter in a bowl, sitting over hot water, add vanilla (keep water out of chocolate!)
- Once melted, remove and cool to room temperature
- Separate egg whites and yolks into separate bowls – whites in clean, dry stainless steel preferably.
- Beat the whites with an electric mixer until they form soft peaks, then add half of sugar
- Whisk yolks until they are creamy, add half the sugar and combine
- Combine the room temperature chocolate mixture with the yolks and mix until blended
- Combine almond meal and mix until blended
- Slowly add egg whites to mixture and fold through until combined. Don’t ‘stir’, fold …
- Pour mixture into a loaf pan lined with baking paper
- Cook for 45 minutes in a medium oven (180C) or until a metal skewer comes out clean
- It will sink in the middle as some of the air leaves the cake, leaving behind solid chocolate mud!
- Cool on an oven rack, then decorate!
I made this particular version mostly dairy free using a tofu based cream cheese (toffuti!) so I could eat some myself! Nobody noticed … ;p
- 50 grams toffuti
- 100 grams melted dark chocolate
- 100 grams icing sugar
- 25 grams softened butter (makes it shiny)
- 1 teaspoon coffee
- Tofutti at room temperature, then whisk till smooth – use regular cream cheese if you prefer
- Add butter and continue to whisk until combined
- Add melted chocolate and mix
- Sift icing sugar and combine
- Stir through coffee
- Use a flat spatular to cover cake with frosting, adding a little extra into the center to fill the hole
- Top with chocolate curls (or pieces if your chocolate curls turn out like mine did!!)
To make this recipe vegan, remove the eggs and double the melted chocolate (vegan chocolate of course!) and add 1/4 cup of water to the coffee powder and mix that in to help keep it a moist when cooking.