Ingredients
The following ingredients have 4 Servings
- 2 tbsp instant espresso coffee powder
- 125 ml cold water
- 200 g good quality dark chocolate (cut into pieces)
- 200 g unsalted butter or dairy free alternative (cubed)
- 170 g plain gluten free flour blend (I used the GFA rice-free blend B - See NOTES for link )
- 1½ tsp baking powder (gluten free)
- 1 tsp xanthan gum
- ¼ tsp bicarbonate of soda
- 400 g golden caster sugar (superfine sugar)
- 25 g cocoa powder
- 75 ml milk/dairy free alternative
- ½ tbsp lemon juice
- 3 large eggs (UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’))
- 200 g good quality dark chocolate (chopped)
- 240 g unsalted butter (softened)
- 1 tsp instant espresso coffee powder (mixed to a smooth paste with 1 teaspoon boiling water)
- 1 tsp vanilla extract
- 180 g icing sugar (confectioners sugar)
- 1 to 2 tbsp milk/dairy-free alternative (as needed)
- 17 chocolate Mocha Beans
- 8 dark chocolate cigarillos
- a dusting of finely grated chocolate
