Mocha Fudge Cakes With Coffee Syrup

• None None For the Cake
• None None Cooking spray
• 3/4 cup packed brown sugar
• 3/4 cup cocoa powder, sifted
• 1/2 cup warm strong black coffee
• 3 oz dark chocolate, chopped, melted
• 3 oz (about 4) pitted dates, chopped
• 1/3 cup all-purpose flour
• 1/4 cup ground almonds
• 2 large egg yolks
• 4 large egg whites
• None None For the Coffee Syrup and to Serve
• 1/2 cup packed brown sugar
• 1 1/2 cups water
• 1 tbsp hot strong black coffee
• None None Vanilla ice cream, to serve

1. Preheat oven to 350F. Lightly spray a 12-cup muffin pan with oil.
2. For the Cake: In a large bowl, combine sugar and cocoa. Stir in coffee and chocolate until smooth. Add dates, flour, ground almonds, and egg yolks.
3. In a small, clean bowl, using an electric mixer, beat egg whites until soft peaks form. Fold egg whites lightly into chocolate mixture.
4. Divide mixture evenly into prepared muffin cups. Bake for 20-25 minutes until cooked when tested with a skewer.
5. Meanwhile, to make Coffee Syrup; combine sugar and water in a small saucepan. Stir over low heat until sugar dissolves. Bring to boil. Reduce heat and simmer, without stirring, 10-15 minutes until syrup has thickened. Stir in coffee. Serve cakes with coffee syrup and ice cream.

cooking spray, brown sugar, cocoa powder, black coffee, chocolate, dates, flour, ground almonds, egg yolks, egg whites, coffee syrup, brown sugar, water, black coffee, vanilla ice cream

Taken from recipes-plus.com/api/v2.0/recipes/25949 (may not work)