Name: Mocha puddings
Prep time: 95 min
Total time: 95 min
Yield: 1
Ingredients: 450g madeira cake (loaf shape); 62.50 ml instant coffee powder; 82.50 gm boiling water; 250g cream cheese, softened; 53.75 gm caster sugar; 126.25 gm thickened cream; 2 x 30g Flake chocolate bars, roughly chopped; 10.00 gm cocoa powder; Double cream, to serve

Mocha puddings

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Prep Time:
95 minutes

Cook Time:

Total Time:
95 minutes

Ingredients:

450g madeira cake (loaf shape)
62.50 ml instant coffee powder
82.50 gm boiling water
250g cream cheese, softened
53.75 gm caster sugar
126.25 gm thickened cream
2 x 30g Flake chocolate bars, roughly chopped
10.00 gm cocoa powder
Double cream, to serve

Instructions:

Cut the cake into twelve 1cm-thick slices, then slice each into 3 fingers. Press the cake fingers into six 200ml-capacity dariole moulds, overlapping to cover the base and sides.
In a bowl, combine coffee powder and boiling water. Whisk vigorously until the coffee is fully dissolved. Sprinkle 2 teaspoons of coffee over each madeira cake mould.
With an electric mixer, blend cream cheese and sugar until velvety. Incorporate thickened cream and mix until unified. Gently fold in half of the Flake and the remaining 1 tablespoon of coffee. Fill moulds with the mixture and press down firmly. Cover with plastic wrap and refrigerate for an hour before serving.
Gently invert puddings onto plates, using a small palette knife to release them from the moulds. Sprinkle with the rest of the Flake, dust with cocoa, and serve with double cream.

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