Fudgy Chocolate Espresso Cake

Fudgy Chocolate Espresso Cake - Bruno Albouze - THE REAL DEAL

Fudgy Chocolate Espresso Recipe

Makes 15 ≈3 ounces/90g each max.

1 lb. (450g) bittersweet chocolate, 64 to 70%
10 Tbsp (150g) butter, softened
0.6 cup (120g) sugar
6 ea. (300g) eggs
0.6 cup (80g) all-purpose flour*
1/2 tsp (1.5g) kosher salt or fleur de sel
1 Tbsp (12g) nescafe disolved in 1 Tbsp (15ml) hot water or use coffee extract or reduced espresso
1/2 tsp (2.5ml) vanilla paste or extract (optional).

*To make it gluten free use corn starch instead.
Cocoa nibs.

Melt chocolate over water bath (do not go over 122ºF/50ºC). Cream softened butter with sugar and salt. Incorporate 3 eggs gradually. Add flour and remaining eggs; gradually. Add melted and warm chocolate and espresso.

Grease molds generously with softened butter and coat cavities with cocoa nibs. Flip mold and shake off; save excess nibs.
Fill up molds to the top and bake at 400ºF/200ºC for 18 minutes. Cool and unmold. Depending on molds used such as canelé silicone molds, chill to harden prior unmolding.

Baked chocolate espresso cakes can be refrigerated for up to 3 days or frozen for weeks. Enjoy!

Click To Print