These are one of my favourite recipes, they’re so easy and quick but also look and taste delicious. You can do whatever you like with the topping. I like doing zig-zag coffee icing, grated white chocolate and finished off with a coffee bean, but mixed dark and white chocolate curls on top of icing also looks good. I also prefer to break up chocolate into chunks for the filling instead of buying chocolate chips, but if you’d prefer less chocolate (although I don’t know many who would :P) then chocolate chips will work also! Hope you enjoy these yummy coffee treats 😀
Makes 9 slices
You will need a 20×30 cm/8×12 inch baking tin, greased and lined
200g/7oz light brown sugar
3 tablespoons instant coffee granules
2 eggs, beaten
1 tsp vanilla extract
250g/9oz gluten free plain flour
1 and 1/2 tsp gluten free baking powder
3/4 tsp xantham gum
200g/7oz white chocolate, broken into chunks
110g/4oz icing sugar
white and dark chocolate shavings
chocolate covered coffee beans
1. Preheat the oven to 170C (325F).
2. Melt the brown sugar and butter in a saucepan on a low heat, stirring constantly. In a small bowl, dissolve the coffee granules in 1 and 1/2 tablespoons of boiling water. Stir two thirds into the pan and save the rest for the icing. Remove from the heat, transfer the mixture into a large bowl and leave to cool.
3. Once cool, stir the eggs and the vanilla extract into the bowl with a wooden spoon until smooth. Sift the flour, baking powder and xantham gum into the bowl and fold until well mixed. Then fold in the chocolate chunks.
4. Pour the mixture into the baking tin, level with a spatula and bake on the middle shelf of the oven for 25-35 minutes, until set in the middle and the top has formed a crust. Remove from the oven and leave to cool completely in the tin.
5. Once completely cool, remove the cake from the tin. Make up the icing by mixing the rest of the dissolved coffee with the icing sugar and zig-zag or spread across the cake. Grate some chocolate and sprinkle on the top of the cake, then cut the cake into 9 slices and top each slice with a chocolate coffee bean.
In other news I am frantically trying to sort my stuff out for the Shrewsbury Food Festival in a few weeks time, I’ve made 8 different lists today of all the different things I need to think about, make and bake! Still, I’m hoping my advanced planning will pay off and my stall will be a success!