A Cup of Hot Mocha (Michael Smith)

READY IN: 1hr 10mins
Recipe by Nif_H

Michael Smith says: "I'm addicted to chocolate and always look for a way to work it into a treat, especially with coffee. Together they make mocha. This coffee flavoured chocolate cake batter baked in coffee cups looks like a cup of coffee – until you cut into it!". Enjoy!

Top Review by Annacia

When I tagged this I only made it as far as the last 3 words: "Mocha, Michael Smith". I had expected a liquid mocha but I really hit the jackpot as this is so much more. You get an incredibly perfect mocha pudding/mousse. I almost always have some good quality bittersweet on hand as it has been my favorite since childhood and this was a very worthy destiny for most of what was in the jar, This is a wonderfully balanced mocha with the coffee and chocolate fully complimenting each other and the brown sugar (Splenda brown for me) and adding another element to please your taste buds. Give this rich, smooth, delight a try because you'll be glad you did.

Ingredients Nutrition


  1. Preheat the oven to 325 degrees F. Toss the chocolate and butter into a small bowl and set over a small pot of simmering water to begin melting it. This will insulate the delicate chocolate from direct heat and keep it from scorching. As they begin to melt stir until smooth then remove them from the heat.
  2. Whisk the eggs, sugar, vanilla and coffee together. Add the chocolate mixture, whisk until smooth then divide evenly between four coffee mugs.
  3. Place the mugs in a small high-sided pot. Add enough hot water around the cups to equal the level of the batter within the cups. Bake until the custards are set, about 45 minutes. Check their doneness by jiggling them slightly. They should appear to be set but still have a bit of a quiver in the center. You may also insert a toothpick to judge doneness. They may take as long as 60 minutes but no longer.

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