Posted By : I am Fresh
16 Feb, 2022 12:08 PM
Cooking Time : 25 Minute
Ingredients
125g butter, chopped
100g Lindt dark chocolate, chopped
1/2 cup (125ml) hot water
2 tsp Coles Instant Coffee Powder
1/4 cup (60ml) coffee liqueur
1 cup (200g) brown sugar
2/3 cup (100g) plain flour
1/4 cup (40g) self-raising flour
2 tbsp cocoa powder
1 egg
Chocolate curls, to decorate
200g Lindt dark chocolate
1/2 cup (125g) sour cream
Instructions
Step 1
Preheat oven to 160°C. Line twelve 1/3-cup (80ml) muffin pans with paper cases.
Step 2
Combine the butter, chocolate, hot water, coffee powder, and coffee liqueur in a medium saucepan over low heat. Cook, stirring, for 2-3 minutes or until chocolate and butter melt and mixture is smooth. Remove from heat. Add the sugar and stir to combine. Set aside for 5 minutes to cool slightly.
Step 3
Sift the combined flours and cocoa over the chocolate mixture and use a balloon whisk to stir until combined. Add the egg and stir to combine.
Step 4
Pour the mixture evenly among the prepared pans. Bake in preheated oven for 15-20 minutes or until cooked through. Transfer to a wire rack to cool completely.
Step 5
To make the chocolate ganache, place the chocolate and sour cream in a heatproof bowl over a pan of simmering water. Stir with a metal spoon for 2-3 minutes or until chocolate melts and the mixture is smooth. Remove from heat.
Step 6
Spread the ganache over the cakes and set them aside to cool. Decorate with chocolate curls.
