chocolate coffee fondant cakes

Chocolate Coffee Fondant Cakes

“I’m starving!” Lucie flew in the door with the rain blowing in with her. “Canteen was terrible today so I only ate some baguette.”

Normally my bunnies are flexible eaters at school but somehow there are a few days in the year where apparently la cantine doesn’t even meet the I’ll-just-eat-it-because-I’m-hungry mark.  I wasn’t much better: if that had been the kids, I’d have scolded them. I’d just returned from an extra bendy weekly yoga session (feeling wobbly and stretched to 2 metres) and, having only downed a yogurt for lunch in a rush, suddenly thought of a warming yet healthily wicked, quickly-made pick-me-up.   Besides, Lucie needed energy before disappearing again for a fencing practise. Enough excuses?

chocolate coffee cakes using briochette moulds

Then Julie arrived like clockwork: dump rucksack, throw off Converse – shoelaces still done – blocking the front door and stairs. “What’s for goûter, Mum? Canteen was rubbish, so I ended up …. oooooh, what’s that amazing smell?  Chocolate?”

We like plain and simple chocolate cake, or perhaps a layered chocolate cake with ganache, but we love squidgy individual chocolate cakes when they’re fast to prepare and, even better, packed with good quality chocolate (no less than 64% cacao solids) and less sugar.  Over the years we’ve surprised ourselves, as gradually we’ve become used to reducing sugar with more bittersweet tasting chocolate in recipes after some happy sampling of the likes from the wonderful pâtisseries that Paris has to offer.

chocolate coffee fondant cakes

No fancy food photo props here.  Luckily I had a couple of minutes (yes, that’s far too long for hungry teenagers!) to attempt to focus on them with my telephone camera!

I also make lighter chocolate moelleux (lava) cakes for dessert with more eggs. What I love about this recipe, is that it’s easier on the butter than in most fondant cakes I’ve tried plus it has a more intense chocolate taste, with the coffee bringing it out even further.  A little goes a long way but boy, it’s packed with fatigue-fighting and stress-bashing magnesium! They’re dense: a perfect warm and rewarding teatime treat.

quick chocolate mocha fondant cakes with coffee glaze

Recipe Chocolate Fondant Cakes with Mocha Glaze

Adapted from part of a recipe by Jonathan Blot (one of my favourite pastry chefs, of Acide Macaron in Paris) in the 4th issue of Fou de Patisserie magazine.

Makes 6 using a non-stick silicon muffin tin or briochette mould

Preparation Time: 15 minutes
Cooking Time: 6 minutes

70g butter
100g good quality chocolate (64% cocoa solids)
1/2 tsp instant coffee granules
2 eggs
50g caster sugar
30g plain (all-purpose) flour

Chocolate & Coffee Glaze

45g chocolate
20g/20ml espresso coffee

1. Preheat the oven to 180°C/160°fan (Gas mark 6).  Measure out the chocolate and butter in a heatproof bowl and place over a pan of simmering water.  Add the coffee powder and stir until just melted.

2.  Take off the heat then add the sugar and beat in the eggs until mixed together.  Add the flour in one go until completely mixed.  Place the moulds on a baking tray then spoon into non-stick (I used flexipan silicone moulds – briochette shaped) moulds. If you’re using regular muffin moulds, butter them lightly before filling with batter.

3. Bake for only 6 minutes (yes, I know it’s exact but don’t cook any more than this if you prefer them squidgy).

4. Meanwhile, make the glaze: make a small cup of espresso coffee (ideally directly into a small measuring cup).  Melt the chocolate in a bowl over a pan of simmering water.  Add the hot coffee and stir until melted then spread over each cake.

The cakes are even better eaten next day after overnight maturing.  They can last in an airtight container for up to 3 days.  You’ll see how they are dense in chocolate!  I also added thin bits of chocolate from Patrick Roger as a decoration but as the kids were wanting them quickly, they melted and oozed down the cake here…

chocolate fondant cakes with chocolate coffee glaze

Just after I made them, I noticed on Instagram that it was National Chocolate Cake Day on 27th January.  Isn’t it fun how the US celebrate treats during the year? Liz Berg had the same idea for Chocolate Cake Day, with her deliciously runny lava cakes at That Skinny Chick Can Bake. Well no wonder: they’re so quick, comforting, nourishing, easy, delicious and totally satisfying.  Next time I’ll do what I normally do and push in a square of pear in the middle of each cake before baking.  And for the perfect Valentine’s Day treat, sprinkle on golden edible lustre and top with macaron hearts!


 

A quick question: do you bake using digital scales?

I thoroughly recommend using digital scales when baking. If you’re used to ounces, it’s easy to flip the switch on scales.  If I give the equivalents in ounces in this recipe, I’m into messy-looking 3/4 oz and 2 1/4 oz etc.  Digital scales are easy to find, not expensive to snatch up and you’ll discover that your baking will have constant successful results!

7 replies
  1. cristina
    cristina says:

    OMG, Jill! These little fondant cakelets are chocolate decadence goodness!! 🙂

    On another note, I just wanted to thank you so much for stopping by TC and your sweet encouragement on my post about my mac nightmares. Very much appreciated!! 🙂

    Reply
  2. Jean-Pierre D
    Jean-Pierre D says:

    I made them! They are great, especially in that they’re not sweet, packed with chocolate and the coffee …. yum! Quick too – this is a keeper. Thanks Jill – think I can freeze them?

    Reply
    • Jill
      Jill says:

      Pleased as punch you made them, Jean-Pierre. Of course you can freeze them – in fact, they’ll be even better after maturing too… Thanks for popping by!

      Reply
  3. Monique Bellinger
    Monique Bellinger says:

    Hi Jill,

    Wow, I can make these GF as there is so little flour – funny, but I just bought some Plaistowe chocolate to make myself something delicious to make up for not being able to eat apple cream turnovers anymore lol. Now I have an awesome recipe to make with it. Many thanks.

    Reply
    • Jill
      Jill says:

      Great pleasure and thrilled to hear you can eat them as part of your gluten-free diet, Monique. They’d be gluten free entirely if you used cornflour/cornstarch in place of the flour.
      Haven’t heard of Plaistowe chocolate – is this a special treat in Australia? See that they have a factory in Margaret River (have family there so must ask them to bring some, so hope you’re reading cousins 😉 )

      Reply
  4. Liz
    Liz says:

    We were definitely on the same wavelength! My family would be thrilled with your wee fondant cakes. I’d be happy to pull out my scale to make these decadent gems 🙂

    Reply

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