Mocha Fudge Cakes With Coffee Syrup - cooking recipe

Ingredients

None None For the Cake
None None Cooking spray
3/4 cup packed brown sugar
3/4 cup cocoa powder, sifted
1/2 cup warm strong black coffee
3 oz dark chocolate, chopped, melted
3 oz (about 4) pitted dates, chopped
1/3 cup all-purpose flour
1/4 cup ground almonds
2 large egg yolks
4 large egg whites
None None For the Coffee Syrup and to Serve
1/2 cup packed brown sugar
1 1/2 cups water
1 tbsp hot strong black coffee
None None Vanilla ice cream, to serve

Preparation

Preheat oven to 350F. Lightly spray a 12-cup muffin pan with oil.
For the Cake: In a large bowl, combine sugar and cocoa. Stir in coffee and chocolate until smooth. Add dates, flour, ground almonds, and egg yolks.
In a small, clean bowl, using an electric mixer, beat egg whites until soft peaks form. Fold egg whites lightly into chocolate mixture.
Divide mixture evenly into prepared muffin cups. Bake for 20-25 minutes until cooked when tested with a skewer.
Meanwhile, to make Coffee Syrup; combine sugar and water in a small saucepan. Stir over low heat until sugar dissolves. Bring to boil. Reduce heat and simmer, without stirring, 10-15 minutes until syrup has thickened. Stir in coffee. Serve cakes with coffee syrup and ice cream.