Chocolate-coffee fondant with a soft espresso center

Imagine for a moment: you gently push a spoon into a still-warm cupcake. The soft chocolate gives way to a runny, intense center, with the deep taste of freshly extracted espresso. Steam rises, the aromas of cocoa and coffee mingle… Each bite is an escape, a sensory journey between the refined bitterness of coffee and the captivating sweetness of chocolate.

This chocolate-coffee cake with a melting espresso center is a recipe that appeals to both gourmet dessert lovers and coffee enthusiasts. It's the perfect dessert for a sophisticated dinner, a comforting weekend treat, or even as a sweet signature dish at a meal with friends.

At Cafemalin , we believe that coffee isn't just a beverage. It's a noble ingredient, capable of enhancing many dishes. This recipe is proof: simple to make, but with a result worthy of a gourmet restaurant.

Ingredients for 6 soft cakes

For the soft chocolate-coffee cake:

200 g of dark baking chocolate (minimum 60% cocoa)
100 g of unsalted butter
100 g caster sugar
3 whole eggs + 1 egg yolk
50 g of sifted flour
1 tablespoon unsweetened cocoa powder
1 tablespoon of espresso coffee (strong, ristretto type)

For the espresso fondant heart:

80 ml of very strong espresso coffee
60 g dark chocolate
30 g of unsalted butter
1 teaspoon of icing sugar

For training:

Cocoa powder
A few roasted coffee beans for decoration
Homemade whipped cream (optional)
A scoop of vanilla ice cream (gourmet option)

Step 1: Prepare the coffee fondant center

The secret to this dessert lies in its runny center. To achieve a melting texture, we'll prepare a coffee-chocolate insert that we'll place in the freezer before baking our cakes.

Heat the strong espresso coffee.
Add the dark chocolate and let it melt gently in the hot coffee.
Off the heat, stir in the butter and mix until you get a smooth, glossy ganache.
Add icing sugar to soften the bitterness slightly.
Pour the mixture into small ice cube molds (or silicone molds).
Place in the freezer for at least 2 hours.

👉 Cafemalin tip: you can prepare these melting hearts in advance, they keep very well in the freezer for several days.

Step 2: Make the sponge cake dough

Melt the dark chocolate and butter in a double boiler or microwave in several small sessions (30 seconds on medium power). Stir well to obtain a smooth texture.
In a bowl, whisk the whole eggs, the extra yolk, and the caster sugar until the mixture whitens and becomes frothy.
Stir the melted chocolate into the egg-sugar mixture.
Add the sifted flour and cocoa powder, then mix gently.
Finally, pour in the cooled espresso and mix to combine.

👉 Result: a smooth, fragrant and slightly foamy paste.

Step 3: Assembling the cakes

Lightly butter and flour your individual ramekins (or use silicone molds).
Fill each mold one-third full with the chocolate-coffee batter.
Carefully place a frozen coffee insert in the center.
Cover with the remaining dough up to three-quarters of the mold.

Step 4: Perfect cooking

The success of this dessert depends on the cooking process. The exterior must be cooked, but the center must remain soft.

Preheat the oven to 200°C (gas mark 6-7) .
Bake the cakes for 10 to 12 minutes .
The edge should be set, but the center should still wobble slightly.

👉 Cafemalin Tip: Adjust the cooking time according to your oven and the size of your molds. For a very runny center, opt for only 9 minutes.

Step 5: Presentation and tasting

Carefully unmold the cakes onto dessert plates.
Sprinkle lightly with cocoa powder.
Add some coffee beans for an aesthetic touch.
Serve with a scoop of homemade whipped cream or a scoop of vanilla ice cream.

And above all, serve immediately! It's in the first few minutes that the runny heart offers all its intensity.

Tips & Variations

Choice of coffee

Choose a quality, freshly ground coffee. A strong espresso (Ethiopian Arabica or an Arabica-Robusta blend) will give an intense flavor.

Gluten-free version

You can replace the flour with almond flour or a gluten-free mix. The result will be slightly denser but just as delicious.

White chocolate-coffee variation

To surprise your guests, make the dough with white chocolate and keep the black coffee insert. An original and refined contrast of flavors.

Adding spices

Coffee loves spices! Add a pinch of cinnamon, cardamom, or grated tonka bean to the batter for an oriental touch.

Chef's Tip: Prepare Ahead

You can prepare your cakes the day before and store the filled molds in the refrigerator. On the big day, simply pop them in the oven for a few minutes before serving. It's the perfect solution for a stress-free dinner.

In summary

This chocolate-coffee cake with a melting espresso center is more than a dessert: it's a taste experience. Easy to prepare, it will impress your guests and delight both coffee and chocolate lovers.

At Cafemalin , we love celebrating coffee in all its forms. This recipe is proof: espresso, a concentrate of passion and energy, becomes the beating heart of an exceptional dessert. So, to your cups, to your stoves... and above all, enjoy!

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