Coffee Fudge Cake
- Pre-heat the oven to 200 °C and grease the tin generously with butter.
- 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.
- 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.
- 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