Coffee Toffee Fudge Cake

By Daphna Rabinovitch

119 people added this to their Recipe Box

This recipe makes 4 servings

More great recipes from this menu:

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.

Ingredients

4 4oz ozsemisweet chocolate, coarsely chopped
1/4 cup butter , cut in pieces1/4 1/4cup cupbutter, cut in pieces
2 tbsp coffee liqueur 2 2tbsp tbspcoffee liqueur
1-1/2 tsp instant coffee granules 1-1/2 1-1/2tsp tspinstant coffee granules
1/4 cup packed brown sugar 1/4 1/4cup cuppacked brown sugar
2 eggs , separated2 2eggeggs, separated
1/3 cup all-purpose flour 1/3 1/3cup cupall-purpose flour
1 pinch salt 1 1pinch pinchsalt
1 pinch cream of tartar 1 1pinch pinchcream of tartar
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
2 2milk chocolate covered toffee barmilk chocolate covered toffee bars, (each 39 g), finely chopped
Chocolate Glaze:
2 tbsp whipping cream 2 2tbsp tbspwhipping cream
1 tbsp coffee liqueur 1 1tbsp tbspcoffee liqueur
1 tsp instant coffee granules 1 1tsp tspinstant coffee granules
2 2oz ozsemisweet chocolate, coarsely chopped

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.)