Affogatocakes
MAKES 10 // PREP+ COOKTIME 50 MINS(PLUSCOOLING,STANDING)
Affogato,meaning“drowned”inItalian,is aninstantdessert,madebydousingice-cream
witha shotofhotespressoandliqueur.Thisversionis almostassimple– a hazelnut-based
caketoppedwitha scoopofice-cream,drenchedwitha hazelnutliqueurandcoffeesyrup.
185 gm(1¼cups)self-raising
flour
1 tbspcocoapowder
½ tspbicarbonateofsoda
90 gm(¾cup)hazelnutmeal
275 gm(1¼cups)castersugar
100 gmbutter,melted
3 eggs
2 tbspmilk
125 ml(½cup)strongespresso,
cooled(seenote)
1 litre(4cups)vanilla bean
ice-cream
COFFEESYRUP
220 gm(1cup)castersugar
80 mlhazelnutliqueur
(seenote)
125 ml (½ cup) strong espresso
1 Preheatovento180°C.
Grease 10 holesofa 12-hole
minicheesecaketinwith
removablebases;linebases
andsideswithbakingpaper.
2 Siftflour,cocoaandsoda
intoa largebowl,thenstir
inhazelnutmealandsugar.
Addbutter,eggs,milkand
coffee,andwhiskuntilsmooth.
Spoonmixtureintoholes.
3 Bakecakesuntila skewer
insertedintothecentrecomes
outclean(25minutes).
4 Meanwhile,scoopice-cream
into 10 balls;placeona chilled
tray.Freezeuntilreadytoserve.
5 Forthecoffeesyrup,
combinesugarandliqueurin
a smallsaucepanoverlowheat
andstiruntilsugardissolves
(2 minutes). Bring to the boilandcook,withoutstirring,until
syrupthickens(3minutes).
Coolslightly,stirincoffee
thencooltoroomtemperature.
6 Standcakesintinfor
5 minutesbeforetransferring
toa largeplate.Drizzlewith
halfthesyrup.Servecakes
toppedwithice-cream and
remainingsyrup.
NoteWeusedFrangelico
in thesyrup.Cakesandsyrup
canbemadeupto2 days
ahead;keeprefrigerated
separately.Warmcakes
and syrup before serving.➤