My 11 year old sons favourite flavour is mocha. So you can imagine his disappointment when he learned that these Chocolate Friands with Mocha Fudge Frosting weren't for him, but a gift for a friend. His little face and big brown eyes had me promising that I will make him a batch very soon when once again, I will be smeared from elbows to ankles in mocha fudge frosting... not that there's anything wrong with that.
Chocolate Friands with Mocha Fudge Frosting
slightly adapted from Donna Hay
For the Friands:
120g (1 cup) ground almonds
270g (1 2/3) cups icing sugar, sifted
75g (1/2 cup) plain flour, sifted
1/2 teaspoon baking powder
25g (1/4 cup) cocoa powder, sifted
5 egg whites
200g unsalted butter, melted
For the Frosting:
125ml (1/2 cup) pouring cream
1 tablespoon strong instant coffee
150g dark chocolate, chopped
Make the Friands:
Preheat the oven to 160C. Lightly grease a 12-hole friand pan.
Place the ground almonds, sugar, flour, baking powder and cocoa into large mixing bowl and stir with a large whisk to combine. Add the egg whites and butter and stir with a spatula to combine. Spoon the batter into the prepared pan, filling the cups 2/3 full. Bake for 20 - 25 minutes, until they spring back when gently pressed in the centre. Leave to cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
Make the Frosting:
Put the cream, chocolate and coffee in a small saucepan and melt over a very low heat, stirring constantly until smooth. Remove from the heat, pour into a bowl and cool for 30 - 40 minutes. Stir it occasionally and when it sets to a spreadable consistency, spread thickly on top of the cooled friands.