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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.”  It was just as well I had some of these chocolate coffee fondant cakes in the oven.

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 modest telephone camera!

I also make lighter chocolate moelleux (lava) cakes for dessert (see recipe HERE) 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.

chocolate coffee fondant cakes with mocha glaze

Chocolate Coffee 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 + 10 minutes
Calories per serving: 221 Kcal

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!

chocolate coffee fondant cakes with mocha glaze

Chocolate Coffee Fondant Cakes with Mocha 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!

Chocolate Coffee Fondant Cakes
Prep Time
15 mins
Cook Time
16 mins
Total Time
31 mins
 
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.
Course: Dessert, teatime
Cuisine: French
Servings: 6
Calories: 221 kcal
Author: Jill Colonna
Ingredients
  • 70 g butter
  • 100 g good quality chocolate 64% cocoa solids
  • 1/2 tsp instant coffee granules
  • 2 eggs
  • 50 g caster sugar
  • 30 g plain all-purpose flour
Chocolate & Coffee Glaze
  • 45 g chocolate
  • 20 g/20ml espresso coffee
Instructions
  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.
Recipe Notes

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! 

Jill Colonna

MadAboutMacarons.com

 


 

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!  See more on my post HERE.

Orange Cinnamon Cheesecake – Thoumieux Paris

I have been gazing at the cover of the latest Fou de Patisserie gourmet magazine – totally inspired by the French touch of dressing up a cheesecake with fruits, flowers and petals.  It’s like the Parisian patisserie windows, isn’t it? Well, I couldn’t resist trying one of the recipes from the magazine and topping it also with macarons.  Et voilà: here you have an Orange Cinnamon Cheesecake, dressed with seasonal cape gooseberries and pomegranate seeds.  It’s light, baked and now I want to make it again.

Orange cinnamon cheesecake with macarons

In my RECIPES TO DO pile, has been the most sumptuous-looking cheesecake on the 7th cover edition of Fou de Pâtisserie magazine: by Chef Jean-François Piège.  He owns Thoumieux: a restaurant, a hotel and brasserie (see my reviews here), plus one of my favourite pâtisseries in Paris, Gâteau Thoumieux – at 58 rue Saint Dominique (UPDATE: sadly, since writing this, it no longer exists, closing its doors in 2017).

orange cinnamon cheesecake decor close-up

Orange Cinnamon Cheesecake

Chef Piège’s ingredients’ list is precise with 401g of cream cheese, but I should have taken note in step 2 that you only need 300g total for the base – I used all of it in the recipe which was too much for a 16cm diameter cheesecake mould.  The next time I make this, I’ll reduce the base by a 1/3 and add a little more butter, just to hold it better together.  However, the extra base was excellent as a crumble topping!  The cream cheese was divine – I added half the zest of an unwaxed orange, just to give it that extra tang.  He doesn’t mention this, but I recommend that your cream cheese filling ingredients are all at room temperature in order to mix well.

Orange Cinnamon cheesecake and macarons

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Le Cheesecake de Gâteau Thoumieux
Orange Cinnamon Cheesecake

Adapted recipe by Jean-François Piège and Ludovic Chaussard (Paris), extract from Fou de Pâtisserie magazine, September-October 2014 Number 7 (Cover feature).

Serves 6
Preparation Time: 45 minutes
Cooking Time: 1 hour 15 minutes

Biscuit base:

260g plain flour (type 55)
110g butter 1
55g icing/powdered sugar
1 egg
1g salt
1g orange and lemon zest
(I added 1 tsp ground cinnamon)
65g butter 2
35g soft brown sugar

Cream Cheese:

400g Philadelphia cream cheese (room temperature)
50g sugar
55g single cream
1 egg yolk
2 eggs
(I added the zest of half an unwaxed orange) 

Decoration:

Rose petals, coriander and parsley flowers, quenelles de mascarpone, almond streusel (According to the winter season, I instead used physallis, pomegranate jewels and my leftover macarons – over to your imagination!)

1. Make a shortcrust pastry with all the ingredients except the Butter 2 and soft brown sugar.  Bake the pastry then, using a paddle beater of a mixer, break up into pieces when cool. (I mixed all the ingredients to a crumb consistency like shortbread and baked in the oven at 160°C fan /180°C for about 15 minutes). Add the Butter 2 and brown sugar.  Mould 300g of the cheesecake biscuit round by 16cm diameter.  Set aside.

2. To make the cream, mix the Philadelphia cheese with the sugar then gradually add the yolk, eggs and cream together.

3. To finish, pour the cream mix over the base and bake at 90°C for about 1 hour 15 minutes.  Leave to cool in the fridge.  Just before serving, decorate with the above suggestions.

Orange Cinnamon Cheesecake

Now that we’ve devoured plenty of sweet treats this festive season, I’m back to soups and lighter savoury delights for a few days.  All the extra courses are now beginning to hang like a brioche over the jeans, which is not so sweet!  So it’s back to the yoga tomorrow but I also fancy trying out chef Piège’s Pizza Soufflé, a popular signature dish in his brasserie.

Orange Cinnamon Cheesecake
Prep Time
45 mins
Cook Time
1 hr 15 mins
Total Time
2 hrs
 

A light, baked French-style version to the American classic with orange and cinnamon and topped with macarons, cape gooseberries and pomegranate seeds for a winter treat. Inspired by Thoumieux, Paris.

Course: Dessert, teatime
Cuisine: American, French
Servings: 6
Author: Jill Colonna
Ingredients
Biscuit base:
  • 260 g / 9.5oz plain flour type 55
  • 110 g / 4oz butter 1 unsalted
  • 55 g / 2oz icing/powdered sugar
  • 1 egg
  • 1 g salt
  • 1 g orange and lemon zest
  • I added 1 tsp ground cinnamon
  • 65 g / 2.25oz butter 2
  • 35 g / 1.25oz soft brown sugar
Cream Cheese:
  • 400 g / 14oz Philadelphia cream cheese room temperature
  • 50 g /1.75oz sugar
  • 55 g / 2oz single cream
  • 1 egg yolk
  • 2 eggs
  • I added the zest of half an unwaxed orange
Decoration:
  • Rose petals coriander and parsley flowers, quenelles de mascarpone, almond streusel (According to the winter season, I instead used physallis, pomegranate jewels and my leftover macarons - over to your imagination!)
Instructions
  1. Make a shortcrust pastry with all the ingredients except the Butter 2 and soft brown sugar.  Bake the pastry then, using a paddle beater of a mixer, break up into pieces when cool. (I mixed all the ingredients to a crumb consistency like shortbread and baked in the oven at 160°C fan /180°C for about 15 minutes). Add the Butter 2 and brown sugar.  Mould 300g of the cheesecake biscuit round by 16cm diameter.  Set aside.
  2. To make the cream, mix the Philadelphia cheese with the sugar then gradually add the yolk, eggs and cream together.
  3. To finish, pour the cream mix over the base and bake at 90°C for about 1 hour 15 minutes.  Leave to cool in the fridge.  Just before serving, decorate with the above suggestions.
Recipe Notes

Jill Colonna

MadAboutMacarons.com

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