Show: Food of the Gods: A Sacred History of Chocolate
This recipe is named both for its rich coffee taste and the way it’s served in coffee cups. A dollop of coffee-flavored whipped cream gives it a lovely cappuccino look.
1 tablespoon + 1 teaspoon instant coffee granules
3 tablespoons boiling water
1 stick unsalted butter (4 oz.) + plus extra for preparing baking cups
1/3 cup cocoa powder
1/2 cup flour
1/2 teaspoon baking powder
scant 1/2 teaspoon salt
1/2 cup white sugar + 1/2 cup light brown sugar
2 large eggs
1/2 teaspoon vanilla extract
3/4 cup whipping cream
1 tablespoon sugar
1/2 teaspoon instant coffee granules
Preheat over to 350°. Butter 4 small oven-proof coffee cups or ramekins (8 oz. each). In a medium bowl, stir together flour, baking powder, and salt. Set aside. In a small bowl, pour boiling water over 1 tablespoon and 1 teaspoon of instant coffee granules. Stir to dissolve. Set aside to cool. In large saucepan, melt butter over medium-high heat. Whisk in cocoa powder. Remove from stove and set aside to cool for about 5 minutes. (It is important that the chocolate be cooled or it will cook the eggs when you add them in a later step.) Whisk white and brown sugars into chocolate mixture. Whisk in eggs one at a time. Whisk in vanilla and cooled coffee liquid from above. Fold in flour mixture with a rubber spatula. Divide batter among four buttered coffee cups. Place cups in a larger baking pan (13×9 works well). Bake for 30 minutes. Tester will come out with thick batter still attached. Cool for 5 minutes while you prepare cappuccino cream. You’ll notice that cakes collapse in the center as they cool. Don’t worry; they should. For cappuccino cream, whip cream until soft peaks form. Add sugar and 1/2 teaspoon coffee granules. Whip until medium-stiff peaks form. Dollop each chocolate cup with cream. Serve coffee cups on matching saucers, if you have them.
Note: You can prepare Chocolate Joe in advance. Refrigerate battered-fill cups for up to 5 hours. Before baking, remove from refrigerator and let come to room temp for 15 minutes.
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