INGREDIENTS
For the cake
175g self raising flour
175g butter, at room temperature
175g caster sugar
3 large eggs
1½ shots of espresso
75g pecans, roughly chopped
Syrup
1 shot of espresso
50g light muscovado sugar
For the topping
100g mascarpone, taken out of the fridge for 30 minutes
50g melted milk chocolate, cooled
12 pecan halves
Recipe continues
METHOD
Preheat the oven to gas mark 5, 180c.
In a large bowl, whisk together the flour, butter, sugar and eggs until smooth and fluffy. Fold in the dissolved coffee and chopped nuts.
Spoon into 12 paper cake cases set in a muffin or tartlet tin. Bake for 15 minutes or so until risen and firm to the touch.
While the cakes are in the oven, dissolve the coffee powder and sugar in four tablespoons of boiling water. As soon as the cakes come out of the oven, pierce them in several places with a skewer and drizzle over the syrup. Leave to cool.
For the topping, whisk together the mascarpone and melted chocolate – try to ensure the mascarpone is not too cold or the chocolate too hot or the mixture will be a little lumpy rather than smooth and perfectly blended. Spread onto the cakes and top each with a pecan.