Baked chocolate coffee fudge loaf

Serves: 12-16 slices
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes

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400g (14oz) plain chocolate, broken into small pieces
120g (4½oz) unsalted butter
150g (5oz) golden caster or soft brown sugar
100ml (3½floz) single or whipping cream
2 tbsp coffee dissolved in 2 tbsp hot water
5 medium eggs, beaten
2 tbsp plain flour, sifted

To serve: Cherries, raspberries or redcurrants


1 Preheat the oven to 150°C/R2. Prepare a 7cm x 30cm oblong cake tin lined with non stick parchment paper.

2 Place the chocolate, butter and sugar in a large pan over a low heat and melt the mixture slowly until it is just smooth.

3 Taking the pan off the heat whisk the eggs into the chocolate mixture with the flour. Add the dissolved coffee and cream and mix. Pour the mixture into the prepared tin and place into a roasting tin, half filled up with water before baking for 1 ½ hours.

4 Leave to cool for 10 minutes before placing in the fridge to chill and cool completely. When cold, serve in slices with seasonal fruits like cherries, raspberry or redcurrants.

Recipe and image courtesy of The Flavour Collective.

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