Mocha Fudge Cakes Recipe

Name: Mocha Fudge Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces semisweet chocolate, chopped into small pieces; 1 tablespoon instant coffee granules; 1 1/2 tablespoons hot brewed coffee; 1 tablespoon coffee liqueur; 8 tablespoons unsalted butter, at room temperature; 1 cup sugar, divided; 3 eggs, separated, at room temperature; 1/8 teaspoon kosher salt; 1/2 cup all-purpose flour; Topping: coffee ice cream

Servings: persons

1
Preheat oven to 350u00b0. Grease 6 (1-cup) ramekins or souffle cups. Line bottoms with parchment paper (3-inch rounds), and grease paper. Set aside.
2
Melt chocolate in a double boiler, or microwave at HIGH 1 1/2 minutes or until smooth, stirring twice.
3
Place instant coffee granules in a small bowl. Add hot brewed coffee, and stir to dissolve. Stir in coffee liqueur. Beat butter and 3/4 cup plus 2 tablespoons sugar in a separate bowl at medium speed with an electric mixer. Add egg yolks, and mix until blended, scraping down sides of bowl. Add melted chocolate, and mix to combine. Add coffee mixture, kosher salt, and flour, mixing to combine.
4
Clean mixer blades. In a separate bowl, beat egg whites at high speed with an electric mixer until foamy. Gradually add remaining 2 tablespoons sugar, and beat to medium-soft peaks. Fold egg white mixture into chocolate mixture, one-third at a time. Divide batter among prepared ramekins, filling each three-fourths full. Place on a rimmed baking sheet.
5
Bake at 350u00b0 for 20 minutes. Rotate pan, and bake 10 to 12 minutes more or until cakes rise slightly above ramekin rims and tops feel set but slightly soft in center. Remove from oven, and run a small knife gently around ramekins to loosen cakes. Let cool 5 minutes (cakes will fall slightly), and loosen from ramekins again. Let cool completely.
6
Loosen cakes fully, turn out into your hand, remove parchment paper, and place upright on individual serving plates. Top with a scoop of coffee ice cream.

788

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 6 ounces semisweet chocolate, chopped into small pieces, 1 tablespoon instant coffee granules, 1 1/2 tablespoons hot brewed coffee, 1 tablespoon coffee liqueur, and more.

Yes, Mocha Fudge Cakes 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!

Mocha Fudge Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions