serves
8
prep
20 minutes
cook
35 minutes
difficulty
Easy
serves
8
people
preparation
20
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- 2 cups flour
- ⅓ cup cocoa powder
- 1 tbsp instant coffee
- ¼ cup caster sugar
- 1 tsp dried yeast
- 1 egg
- ⅔ cup warm milk
- 60 g butter, softened
- 20 cubes milk chocolate
- 1½ cup boiling water
- ½ cup brown sugar
- 1 tbsp instant coffee
- dusting of icing sugar
- 250 ml mascarpone
Rising time: 1 hour + 20 minutes
Instructions
- Combine flour, cocoa, coffee, sugar and yeast in a mixer. Then add egg, milk and butter and knead on low for 1 minute, then beat for 5 minutes until a soft dough forms (alternatively use a spoon to combine, and then your heads to knead the dough).
- Move to a lightly oiled bowl and cover with oiled plastic wrap and leave to rise in a warm place for an hour.
- Remove and knead on a lightly floured surface for 2 minutes.
- Divide into 20 balls. Take a ball and press out to form a little round. Place a cube of chocolate in the centre and bring the dough together around it to form a ball again.
- Place the ball into a greased deep baking dish. Repeat with remaining dough and chocolate pieces.
- Set aside to rise again for another 20 minutes.
- Combine boiling water, brown sugar and instant coffee then gently pour over the back of a spoon over the dough in the baking dish (pouring the water over the spoon avoids denting the dough balls).
- Place into an oven at 160°C fan force for 35-45 minutes.
- Serve with a dusting of icing sugar and the mascarpone.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
