Mocha-licious Darling

This delectable little treat is your coffee and cake all in one. Rich cocoa, dark chocolate and a smack of coffee, this is one for the grown-ups. Sexy, sumptuous, it hits all the right spots. Perfect for the end to a romantic evening when a tiny bite of naughtiness is what you’re after.

Makes 12 cup cakes or 24 petit four

Base;

50g soya margarine

150 ml soya milk plus 1 tbsp

6 tbsp agave nectar

4 tsp frieze dried coffee granules

100g gluten-free flour

1 tsp gluten-free baking powder

2 tbsp cocoa

½ tsp bicarbonate of soda

200g dark chocolate, at least 70% cocoa for the topping to be the right consistency

250 ml single soya cream

8 tsp coffee granules in a little hot water or 8 tsp Kahlua for extra naughtiness!

A little grated chocolate for decoration

Optional;

Soya cream

Preheat the oven to 180C

In a saucepan heat the margarine gently, add the milk, coffee granules and agave nectar. Give the liquid a stir now and again until the margarine has melted. Sieve the flour, baking powder and cocoa into a bowl. Mix the bicarbonate of soda with the tablespoon of milk. Pour the margarine mixture and the bicarb mixture into the dry ingredients and mix thoroughly. The mixture should be a pouring consistency like custard, if it is too thick add a little milk, if it is too runny add a little flour. Now pour the mixture into silicon cup cake, or petit four, cases. It is much better to use these instead of paper cases as they are easier to remove and retain a good shape to the cake. Bake for 15 minutes in a standard oven, 10 minutes in a fan oven. Allow the cakes to cool completely before adding the topping.

Melt the chocolate in a bowl in a pan of boiling water. Use a little of the melted chocolate to make the handles - on a piece of greaseproof paper use a small spoon to shape several handle shapes, you will need to do more than you need as they can break. Put these into the fridge whilst you make the topping. The handles can be a little tricky to make but they really give it a chef-y edge.

Mix your coffee granules in a little hot water, if all of the granules do not dissolve simply strain through a sieve. Take the bowl of melted chocolate out of the pan, add the Kahlua or coffee and cream and mix thoroughly. Refrigerate the mixture for 30 minutes until it has firmed up, it should be stiff but still pliable. Put the mixture into a sandwich bag and squeeze down into one corner. With a pair of scissors snip off the very corner of the bag. Pipe the topping onto the cakes, then put the cakes into the fridge for 10 minutes.

Take the cakes out of the fridge for 10 minutes before serving as you do not want them to feel too cold. Just before serving take the handles out of the fridge and carefully take them off the paper and add to the side of each cake, you will need to be quick in doing this as the longer they are out of the fridge and you are touching them the more they will melt. Sprinkle the cake and plate with grated chocolate. As the cake is quite rich you may like to serve some soya cream on the side. Now the cake is ready to be devoured!