Easy to make, these coffee flavoured cakes, a mix of ground almonds, butter, sugar, egg whites and coffee, finished with a Kahúla glaze were delicious, moist little bites that went perfectly with a cup of hot chocolate.
For this cup of chocolate-y goodness, made with just a little hot milk and cream poured over top of some chopped chocolate to melt it, make sure to use your favourite chocolate. Very rich and creamy.
- for the cakes, I used half the quantity of espresso powder instead of instant coffee and topped them with truffled coffee beans I had on hand
- I added good vanilla extract to the hot chocolate in place of vanilla beans and doubled the amount of milk as it was just a little too rich
Visit IHCC to see what everyone else stirred up!