It's no secret that chocolate and coffee make a great combination and that it's one I use on a regular basis whenever I feel like a quick, sweet treat. These fondant cakes are ready in no time and with very little effort. There also quite versatile in the sense that you can easily add additional flavours and ingredients. Here I went for walnuts, which add both crunch and taste.
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| Espresso & walnuts fondant chocolate cakes |
Ingredients: (serves 6)
- 250 g dark chocolate
- 200 g powdered sugar
- 110 g butter
- 6 eggs
- 6-8 tbsp flour
- espresso coffee
- walnuts, toasted and chopped
Preparation:
Pre-heat oven to 210°C.
Melt butter and chocolate over low heat.
Away from the heat, add in turn the sugar and the whole eggs, one at a time. Gradually add the espresso, mixing constantly and being careful not to make the mix too liquid. Add the flour. You should get a thick, but smoothly flowing batter. Add the chopped toasted walnut and mix gently.
Pour the batter in very lightly oiled individual molds and cook at 210°C for about 15-20 minutes.
Remove from the oven then leave the fondant cakes cool down in their molds for about 10 minutes before taking them out, so that they don't break. Dust with icing sugar before serving warm.
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| Espresso & walnuts fondant chocolate cakes |
I'm going to try this one for my next dinner party. I love the presentation.
ReplyDeleteCheryl