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Chocolate and coffee fondant fancies

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Chocolate and coffee fondant fancies

These sweet treats are so impressive and they taste just fabulous.

For this recipe you will need a large heatproof mixing bowl, a handheld electric whisk, a 35x25cm/14x10in Swiss roll tin and a cook’s thermometer.

Ingredients

For the chocolate and coffee genoise

  • 5 free-range eggs
  • 165²µ/5¾´Ç³ú caster sugar
  • 5 tsp coffee extract (or 2 tsp instant espresso powder dissolved in 25ml/1fl oz boiling water, cooled)
  • 150²µ/5½´Ç³ú plain flour
  • 10²µ/½´Ç³ú cocoa powder
  • 40²µ/1½´Ç³ú unsalted butter, melted

For the Irish cream buttercream

For the chocolate fondant

To decorate