Baileys Coffee Cake Recipe with Chocolate and Espresso
If we said there was a better combo than chocolate, coffee, and Baileys, we’d be lying. This indulgent molten chocolate coffee cake with Baileys blends our 3 favourite things in a luxurious and tasty desert to be savoured
Ingredients
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PREPARATION
Prep time 15 min. Cooking time 9 min
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175g butter cut into cubes
200g dark chocolate chopped
2tbsp espresso powder
175g light brown sugar
4 large free-range eggs
125g plain flour sifted
8 scoops of vanilla or coffee ice-cream
A dusting of cocoa powder
A handful of blueberries
Allergies
Egg
Milk
Directions
- STEP ONE
Heat oven to 180C, 160C fan, gas mark 4.
- STEP TWO
Melt the butter, chocolate and espresso powder in small saucepan over a low heat. Add the Baileys and mix until smooth. Cool.
- STEP THREE
Whisk the eggs and sugar for 3-5 min until creamy using an electric whisk on medium. Fold in the Baileys mixture, then carefully fold in the flour.
- STEP FOUR
Divide between eight small, greased ovenproof dishes. Bake for nine minutes. Serve with ice-cream, a dusting of cocoa powder and blueberries.
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