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Recipe of: © Monsieur Cuisine

Coffee Fudge Cake

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16 pieces
Ready in: 1:35 h
Preparation time: 15 min.
Created on: 23.01.2020
Last changes: 17.09.2019


  • 100 g hazelnuts
  • 150 g plain flour (type 405)
  • 1 tsp baking powder
  • 50 g cocoa
  • 150 g sweets with caramel centres (e.g. Werther’s Original)
  • 3 eggs (medium)
  • 50 g softened butter
  • 100 g brown sugar
  • 80 ml warm espresso


  • butter for greasing the dish
  • icing sugar for dusting


Per piece:

  • calorific value
    758 kj / 181 kcal
  • protein: 4 g
  • carbohydrates: 21 g
  • fat: 9 g
Preparation time
15 min.
Ready in
1:35 h
  1. Pre-heat the oven to 200 °C and grease the tin generously with butter.
  2. Put the hazelnuts into the blender jug and, with the measuring beaker in place, chop them for 10 seconds/speed setting 6. Add the flour, baking powder and cocoa and, with the measuring beaker in place, stir with the reverse button/20 seconds/speed setting 3 and then decant.
  3. Put the sweets into the blender jug and, with the measuring beaker in place, chop for 20 seconds/speed setting 6. Add the eggs, softened butter in chunks and the brown sugar and, with the measuring beaker in place, stir in for 1 minute/speed setting 4. Use the spatula to scrape down the inside of the blender jug.
  4. Add the flour mixture and the warm espresso and, with the measuring beaker in place, knead for 45 seconds/speed setting 4. Then put the dough in the greased tin and bake in the pre-heated oven for 40 minutes. Carry out a skewer test using a wooden cocktail stick to check it is cooked through, and bake for a little longer if necessary. Then remove the cake from the oven, allow to cool in the tin for 10 minutes, turn it out onto a cake rack and let it cool for a further 30 minutes. Serve dusted with icing sugar.


When carrying out the skewer test, a little liquid chocolate may stick to the cocktail stick. This does not mean that the cake is not cooked through, and is even desirable.


Bon appétit with Monsieur Cuisine