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This cake is just right for a quick bite along with a cup of cappuccino, which is probably why it is showcased in so many cafes and pastry shops around the world. I honestly have no idea how popular Coffee and Walnut cake is in Mauritian households, though I did spy cakes by the same name in a couple of ‘haut de gamme’ patisseries and à la carte dessert menus. But, of course, you do not need to walk into a pastry shop to meet Coffee & Walnut. With this recipe, from Delicious Magazine, you can serve yourself a generous slice of cake within an hour [or less, if you bake them as cupcakes]. The frosting does not need any elaborate piping or fancy toppings but, trust me, it just needs to be there.



For the Coffee Cake

225g vegetable oil + extra for greasing

100g walnuts, roughly chopped

225g light brown soft sugar

1 teaspoon baking powder

1/4 teaspoon kitchen salt

225g all purpose flour

2 tablespoons instant espresso

1 tablespoon boiling water

4 medium free-range eggs, beaten

For the Coffee Icing

1 medium free-range egg

100g caster sugar

125g unsalted butter, softened

25g full-fat cream cheese

1 teaspoon coffee extract

1 teaspoon instant espresso

1 teaspoon boiling water

120g icing sugar


  • Heat oven to 180°C/160°C fan. Grease and line base of a 20cm loose-based cake tin with baking paper.
  • For cake mixture, put the walnuts, brown sugar, baking powder, salt and plain flour into a mixing bowl.

  • Mix well with a metal spoon or balloon whisk. Make a well in centre and add vegetable oil and espresso.
  • Add the beaten eggs, then mix thoroughly until you have a smooth batter. Spoon mix into lined cake tin.

  • Bake cake for about 60 minutes. Cover the top loosely with foil after 40 minutes if it is getting too brown.
  • Once cooked, take out of oven and put on a wire rack to cool for 10 minutes. Carefully it remove from tin.

  • Leave cake to cool completely on the rack. While the cake is cooling on the rack, prepare the coffee icing.
  • Find a large heatproof mixing bowl that sits snugly on top of a medium saucepan to make a double boiler.

  • Fill pan halfway up with boiling water, making sure it does not touch bowl. Bring water back to the boil.
  • Then reduce to gentle simmer. Put the egg and caster sugar in the mixing bowl and sit on top of the pan.

  • Using an hand held electric mixer, beat the sugar and egg until thick and pale in colour about 5 minutes.
  • The beaters should leave a trail of the mixture when lifted. Whisk in the softened butter a little at a time.

  • Add cream cheese, coffee extract and liquid espresso. Sift in icing sugar, then whisk it in at a lower speed.
  • Chill the icing for 2 hours, so that it firms up. Once the sponge has cooled, cut it in half through the centre.

  • Spread one third of icing on the bottom half of sponge. Sandwich with the top half, spread the rest all over.
  • Decorate with chopped walnuts. It will keep in an airtight container for a day or in the fridge for 2-3 days.

Coffee & Walnut Classic

Happy V-Day folks! Whether you are in love or not, you really have to make this one. If you are looking for a special last-minute homemade dessert to impress the man/woman of your life, I think you can safely bet on this molten chocolate cake from Hershey Kitchen. With its molten chocolate centre, this decadent treat oozes love with every bite.



For the Frozen Chocolate

1 cup dark chocolate chips

1 teaspoon powdered instant coffee

3/4 cup heavy cream

2 tablespoons light corn syrup

1 teaspoon vanilla extract

For the Chocolate Cake

2 teaspoons powdered instant coffee

1/4 cup lukewarm water

1 cup all-purpose flour

1/2 cup plus 1 tablespoon cocoa powder

1/8 teaspoon kitchen salt

3/4 cup plus 2 tablespoons butter, softened

1 cup granulated sugar, divided

2 teaspoons vanilla extract

3 eggs, room temperature

For the Mocha Cream

1 cup (1/2 pt.) whipping cream

3 tablespoons powdered sugar

1 tablespoon cocoa powder

2 teaspoons powdered instant coffee

1 teaspoon vanilla extract


  • To make the frozen chocolate, place the dark chocolate chips and instant coffee in medium mixing bowl.
  • Stir together cream and corn syrup in medium saucepan and cook over medium heat, stirring constantly.

  • Heat till mixture comes to a boil. Pour hot cream over chocolate chips and let mixture stand 30 seconds.
  • Stir until chocolate is melted and mixture is smooth. Stir in vanilla. Pour mixture in shallow bowl or dish.

  • Cool slightly, then freeze mixture for at least 3 to 4 hours. For the chocolate cake, preheat oven to 425°F.
  • Butter sides and bottom of four (6-oz.) ramekins. Place on baking sheet. Dissolve instant coffee in water.

  • Stir together flour, cocoa and salt; set aside. Beat butter in bowl with electric mixer until light and fluffy.
  • Set aside 1 tablespoon granulated sugar; gradually beat in remaining granulated sugar, vanilla and coffee.

  • Separate egg yolks from whites. One at a time, add yolks to butter mixture, beat well after each addition.
  • In clean bowl, beat egg whites with remaining sugar, gradually increase to high speed till stiff peaks form.

  • Fold cocoa mixture and egg whites into the butter mixture. Spoon about 2/3 cup batter into each ramekin.
  • Place one heaping teaspoon of frozen chocolate mixture in the center of each cake batter-filled ramekins.

  • Spoon about 1/4 cup of remaining cake batter over the frozen chocolate making sure to cover completely.
  • Bake 15 to 20 minutes until tops have started to crack. While they bake, reheat remaining frozen chocolate.

  • To make mocha cream, Beat cream, powdered sugar, cocoa, instant coffee and vanilla in small mixer bowl.
  • Beat until cream starts to thicken but is still pourable. To serve, carefully invert cakes on large dinner plate.

  • Spoon mocha cream around base of cake; dust with powdered sugar. Garnish with berries/chocolate curls.
  • Serve immediately with a generous drizzle of the warmed chocolate sauce. Makes 4 individual (6-oz.) cakes.

Happy V-Day!

Start your Sunday with these beautiful, coffee-infused streusel muffins for brunch and relax before taking the plunge for yet another hectic day at work.



For the Muffin Batter

225g all purpose flour

1 tablespoon baking powder

70g caster sugar

150 ml full cream milk

2 eggs, room temperature

115g butter, melted

2 tablespoons instant coffee

1 tablespoon boiling water

50g chopped almonds

For the Streusel Topping

70g self raising flour

70g demerara sugar

2 tablespoons butter, cold

1 teaspoon ground mixed spice

1 tablespoon cold water


  • Preheat oven to 190 oC/375 oF. Lightly grease a 12-hole muffin pan and line with paper cups.
  • Sift flour and baking powder together into a large mixing bowl, then stir in the caster sugar.
  • Whisk milk, eggs, melted butter, coffee and boiling water and pour onto the dry ingredients.

  • Add the chopped almonds and mix lightly together. Spoon mixture into prepared muffin pan.
  • For the topping, mix flour and demerara sugar together in a bowl. Rub in butter with fingers.
  • Combine until the mixture resembles breadcrumbs. Sprinkle in mixed spice and cold water.

  • Bring the mixture together in loose crumbs. Sprinkle topping evenly over the muffins tops.
  • Bake in preheated oven for about 30 minutes. Cover with foil if topping browns too quickly.
  • Leave to cool in pan for 10 minutes. Remove and dust with icing sugar just before serving.

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