Sunday, February 3, 2008
Melted butter, to grease
3/4 cup butter, at room temperature
3/4 cup, firmly packed brown sugar
2 cups self-raising flour
3/4 cup freshly brewed espresso coffee, cooled
1/2 cup buttermilk
9 oz ctn mascarpone
1/2 cup thickened cream
1/4 cup icing sugar mixture
2 tbs Kahlua liqueur
Drinking chocolate, to dust
Preheat oven to 350 F. Brush eight 1-cup capacity ovenproof tea cups or muffin pans with melted butter to lightly grease.
Use an electric beater to beat together the butter and sugar in a medium bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Use a large metal spoon to fold in the flour, coffee and buttermilk until well combined. Spoon the mixture evenly among the prepared cups or pans. Bake in oven for 25-30 minutes or until a skewer inserted into the centres comes out clean. Set aside for 1 hour to cool completely.
Use a balloon whisk to whisk together the mascarpone, cream and icing sugar in a large bowl until the mixture thickens slightly. Add the Kahlua and whisk until well combined.
Spoon the mascarpone mixture over each cake and spread to the edge. Sprinkle with drinking chocolate to serve