Categories: Butter,chocolate,Flour,Sugar,Tasty Soup

Baby mocha cakes with coffee syrup

January 22nd, 2012
    Ingredients
  • 125g butter, chopped
  • 3/4 cup (185ml) water
  • 1 cup (215g) caster sugar
  • 1 tbs instant coffee powder
  • 100g dark chocolate, chopped
  • 1/2 cup (75g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 1/4 cup (40g) cocoa powder
  • 1/4 cup (30g) hazelnut meal
  • 1 egg, lightly whisked
  • 1/2 cup (125ml) freshly brewed espresso
  • 1/2 cup (100g) caster sugar, extra
  • Chocolate-coated coffee beans, to decorate

Method
Preheat oven to 160°C. Line 48 1 1/2-tablespoon (30ml) capacity mini muffin pans with paper cases.
Combine the butter, water, sugar, coffee powder and chocolate in a small saucepan over low heat. Cook, stirring, for 3-4 minutes or until butter and chocolate melt and mixture is smooth. Remove from heat and set aside for 10 minutes to cool slightly.
Sift the combined flours and cocoa powder over the chocolate mixture. Add the hazelnut meal and use a balloon whisk to stir until just combined. Add the egg and stir to combine. Spoon the mixture into the prepared patty cases. Bake in preheated oven for 10-12 minutes or until bakeed through. Transfer to a wire rack to cool.
Meanwhile, combine the coffee and extra sugar in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook for 2-3 minutes or until syrup thickens slightly. Remove from heat. Spoon hot syrup over the cakes. Top with a chocolate-coated coffee bean and arrange on a platter to serve.


via: tastysoup.info

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