Tested till perfect Coffee Toffee Fudge Cake

Coffee Toffee Fudge Cake

The flavour of this decidedly adult indulgence will linger throughout your romantic evening. The recipe can be doubled to fit a 9-inch (2.5 L) springform pan.

By Daphna Rabinovitch

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 4

Ingredients

  • 4 oz 4ozsemisweet chocolate, coarsely chopped
  • 1/4 cup 1/4cupbutter, cut in pieces
  • 2 tbsp 2tbspcoffee liqueur
  • 1-1/2 tsp 1-1/2tspinstant coffee granules
  • 1/4 cup 1/4cuppacked brown sugar
  • 2 2eggeggs, separated
  • 1/3 cup 1/3cupall-purpose flour
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchcream of tartar
  • 2 tbsp 2tbspgranulated sugar
  • 2 2milk chocolate covered toffee barmilk chocolate covered toffee bars, (each 39 g), finely chopped

Chocolate Glaze:

  • 2 tbsp 2tbspwhipping cream
  • 1 tbsp 1tbspcoffee liqueur
  • 1 tsp 1tspinstant coffee granules
  • 2 oz 2ozsemisweet chocolate, coarsely chopped
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Preparation

In saucepan, heat chocolate, butter, liqueur and coffee granules over medium-low heat, stirring constantly, until smooth. Remove from heat; whisk in brown sugar until dissolved. Whisk in egg yolks one at a time, beating well after each addition. Whisk in flour in three additions; let cool for 5 minutes.

In bowl and using electric mixer, beat egg whites, salt and cream of tartar until soft peaks form; gradually add sugar, beating until stiff peaks form. Whisk one-third of the egg whites into chocolate batter; fold in remaining egg whites. Gently fold in half of the chopped chocolate bars.

Pour into well-greased 5-inch (750 mL) round cake pan. Run knife through batter to remove air bubbles. Bake in 350°F (180°C) oven for 35 minutes or until top is firm to the touch and crust has formed. Let cool on rack for 10 minutes. Remove from pan and let cool completely.

Chocolate Glaze: In small saucepan over medium-high heat, bring cream, liqueur and coffee granules to boil. Immediately stir in chocolate; remove from heat and whisk until smooth. Let cool to room temperature. Pour over cake, letting some drip down sides. Garnish with remaining chocolate bar. Refrigerate for at least l hour or until glaze is set before serving. (Cake can be covered and refrigerated for up to 5 days or frozen for up to 1 week.)

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