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.
100ggood quality chocolate64% cocoa solids
1/2tspinstant coffee granules
Chocolate & Coffee Glaze
20g/20ml espresso coffee
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.
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.
Bake for only 6 minutes (yes, I know it’s exact but don’t cook any more than this if you prefer them squidgy).
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! Jill ColonnaMadAboutMacarons.com