I had a rich and creamy mousse planned for dinner but my guy came back from grocery shopping with a can of pre-whipped cream. The shock and horror. Being too lazy meant a scrambled dash through the kitchen cupboards for a replacement dessert.
I decided to take the idea of mousse and make it firmer. With a good hint of coffee for a bit of adult fun. Still super chocolaty but without any dairy. I paired it with cherries baked in rum, balsamic, cinnamon and black pepper and honeyed ricotta to balance the richness.
Molten chocolate coffee cake
200 grams pure chocolate
3 tablespoon cacao
150 grams butter
3 tablespoons ground coffee
2/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
3 tablespoons self-rising flour
Preheat the oven to 200 celsius. Butter and flour (cocoa or icing sugar) 8 ramekins. Melt the chocolate, cacao and butter and mix in the coffee, while mixture is warm, till dissolved. Allow to cool slightly. Beat the eggs, egg yolks, sugar, salt and vanilla in a mixer. Temper the egg mixture with and the chocolate and slowly add the rest while mixing on low speed. Gently pulse in the flour. Pour into prepared ramekins. Bake for 15-20 minutes, or until lightly firm. Let cool but these are best served warmed. Flip onto a plate and serve with cherries, cream and drizzled in syrup. These babies taste just as good with a 15 second reheat in the microwave which is perfect for less dinner party stress.