Yield 15 x 3oz/90g each max. *Flour can be subbed for corn starch for GF. *Dissolve Nescafe one Tbsp/15g hot water, or use coffee extract, or reduced espresso. Melt chocolate over water bath (do not go over 122ºF/50ºC). Cream softened butter with sugar and salt. Incorporate 3 eggs gradually. Add flour and remaining eggs; gradually. Add melted and warm chocolate and espresso. Grease molds generously with softened butter and coat cavities with cocoa nibs. Flip mold and shake off; save excess nibs.
Fill up molds to the top and bake at 400ºF/200ºC for 18 minutes. Cool and remove from molds. Depending on molds used such as canelé silicone molds, chill to harden prior removing from molds. Cakes can be refrigerated for up to 3 days or frozen for weeks. Enjoy!
2 thoughts on “Chocolate Espresso Fudge”
The batter was much too wet so the second time I baked them with one egg less. I used bread flour but wasn’t sure whether it was better to increase the flour or reduce the eggs….
The recipe is balanced correctly. It may appear wet because of the nature of the batter 🌞