Mini Coffee Bundt Cakes With Meringue Caps Recipe

Name: Mini Coffee Bundt Cakes With Meringue Caps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 oz dark chocolate, coarsely chopped; ½ tbsp butter or margarine; 1 tsp vanilla extract; 1 1/4 cup sugar; 3 None eggs; 1 1/2 cups all purpose flour; 1 pinch baking powder; 1 tbsp cocoa powder; 1/3 cup coffee liqueur (such as Kahlua); 1/2 cup heavy cream; 2 None egg whites; None None powdered sugar for dusting

Servings: persons

3 oz dark chocolate, coarsely chopped
½ tbsp butter or margarine
1 tsp vanilla extract
1 1/4 cup sugar
3 None eggs
1 1/2 cups all purpose flour
1 pinch baking powder
1 tbsp cocoa powder
1/3 cup coffee liqueur (such as Kahlua)
1/2 cup heavy cream
2 None egg whites
None None powdered sugar for dusting

1
Preheat the oven to 325u00b0F. Melt the chocolate over a double boiler. Grease a 24-well mini-Bundt cake pan. Whisk the butter, vanilla extract and 4 oz of sugar until creamy. Stir in the eggs one at a time. Mix the flour, baking powder and cocoa and stir it into the butter mixture alternating with the liqueur. Stir in the melted chocolate and the cream.
2
Put the cake batter into a piping bag, with a large nozzle and pipe the mixture into the wells of the cake pan. Bake the cakes for 10-12 mins. Leave the cakes to cool in the cake pan on a wire rack. Repeat the process, as necessary until the cake batter is used up.
3
Beat the egg whites until stiff, slowly add the remaining sugar and continue beating for about 10 mins. Fill a piping bag with the egg whites and pipe them onto half the cakes. Bake the meringues with a butane torch or under the broiler for 1-2 mins. Sprinkle the remaining cakes with powdered sugar.

851

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 oz dark chocolate, coarsely chopped, ½ tbsp butter or margarine, 1 tsp vanilla extract, 1 1/4 cup sugar, and more.

Yes, Mini Coffee Bundt Cakes With Meringue Caps falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Coffee Bundt Cakes With Meringue Caps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions