This post calls for a bit of challenge and lots of love.
Mister F and I are all lovey-dovey at the moment. The upcoming celebration of our 10th year anniversary might be for something in this.
Nah... We're always all lovey-dovey!! :)
When asked by De'Longhi to come up with a recipe using coffee (and their fantastic Icona Vintage coffee machine), I decided to make a little treat for Mister F that would melt his heart as much as he makes mine melt sometimes with his cute smile.
Recently a friend asked me how we managed to stay together for so long, and since a so young age.
My answer was : "he might be the one..."
Look at me, all teary and emotional over my keyboard ...
Well, enough sentimental details! This is the recipe I came up with : a delicious and indulgent Chocolate Coulant cake with a coffee infused caramel heart. Rich and deep in flavour.
Ingredients for the caramel :
- 150g caster sugar
- 120ml double cream
- a strong shot of espresso
- 30g butter
- Start by heating 50g of sugar in pan.
- When the sugar is melting and starting to turn brown, add 50g of sugar.
- Repeat again for the remaining the 50g of sugar.
- In another pan, heat the cream until boiling point.
- When all the sugar is melted and turned amber color, turn off the heat and add little pieces of butter. With a heat resistant spatula or a whisk, incorporate the butter.
- Then, pour the boiling cream a little at a time over the caramel and stir. Be careful as the caramel can make some really hot projections.
- Turn the caramel back on heat until it reaches 104°.
- Pour in a ceramic dish and cover to contact with cling wrap. Let cool down completely before making the cakes.
For the cake batter :
- 80g of dark chocolate (70% minimum for me)
- 40g unsalted butter
- 1 egg +1 egg yolk
- 2 TBsp of sugar
- 1tsp of espresso
- tiny pinch of salt
- 2 1/2 Tbsp sifted flour.
- Preheat your oven at 200°.
- Melt the chocolate and butter in a bain marie.
- Whisk the eggs with the sugar, vanilla and salt.
- Add the melted chocolate/butter and mix well.
- Add the flour and incorporate with a spatula.
- Prep your individual baking tins with butter and a little flour to prevent the cake from sticking.
- Pour the cake batter halfway through the height of the tins.
- Add a generous teaspoon of coffee infused caramel.
- Cover with some more chocolate cake batter.
- Bake for 8-9 minutes
- Let rest for 5 minutes before serving.
- Eat without waiting!!
You can serve this delicious little cakes with a dollop of coffee ice cream. That's what I plan to do so the recipe for my espresso ice cream should follow in the upcoming days (or weeks depending how busy I'm with the market!! )
I hope you enjoyed this recipe.
If you look out for the hashtag #coffeechallenge on twitter, you should be able to see the other participants recipes.