Crashed Mocha Desert Recipe featured

Gluten Free Crashed Mocha Desert Recipe

I often write my own recipes, but there are times when I am inspired by some of the popular TV cooks, I take their recipe and make it my own. This recipe is one that I found in Nigella Bites, she in turn had found it in Classic Home Deserts by Richard Sax.

In the original recipe there is orange zest, what fresh fruit! I’ve given that the heave-ho and replaced it with coffee, try it, I hope you’ll like it! Crashed… why Crashed. Well as you cook this it puffs up dramatically in the oven. Leaving this to cool could be very distressing if you weren’t prepared for it to fall quite so dramatically… hence the crashed in the title.

Looking on the good side this does give you a massive crater to fill with a huge amount of whipped boozy cream (not that I need an excuse for such excesses!). This cannot be fattening, its gluten free!

To Make The Cake You will need

  • Crashed Mocha Desert Recipe ingredients250g Dark Chocolate (70% Cocoa Solids)
  • 125 Unsalted Butter – softened
  • 6 Large eggs – 2 whole and 4 Separated
  • 175g Caster Sugar – Split into 100g and 75g
  • 2 Tablespoons Tia Maria
  • 1 Tablespoon Espresso Coffee Powder

The main body of this desert is made in 2 halves, an eggy chocolate mixture and a meringue, not complicated, as you will see.

First Part: Melt the Dark Chocolate and Butter together. I do this in a microwave, 20-second bursts – followed by a darn good mixing. You could also use a bowl over simmering water. Just heat it up until it starts to melt and leave it to stand, you don’t need to get it too hot. Once it has cooled down (stick your finger in it, it should be about body temperature… then lick your finger) add the Tia Maria, 75G Caster Sugar and Espresso Powder.

mix egg and chocolateMix in 2 Large Whole Eggs and 4 Egg Yolks. This is why we do not want the chocolate mixture too hot, chockie-scrambled eggs ugh. You do not need to whisk this much, just combine.  Put this glossy chocolate mixture to one side for later.

Second Part: In a large grease free bowl drop in 4 Egg Whites and whisk until they start to firm up. With the beaters still on full power add the 100g Caster Sugar a little at a time until the meringue forms stiff peaks.

fold in stage 1Combine The Two Parts: Add about a third of the meringue mixture to the chocolate and fold it in.  Please take care floding in… To fold in correctly you need a metal spoon (not wodden – do not use beaters) you scrape around the outside of the bown and the cut through the middle.  Turn the bowl a little and repeat, carry on in a gentle manner until tere are no streaks – all the time retaing the presious air in the mix.

fold in stage 2Line the base of a buttered 23cm/9 inch springform tin, pour the mixture into the tin and bake at 180c/350F/Gas 4 for 35-40 Mins.  Once cooked put the bking tin on a wire rack until stone cold.  Crashed Mocha Desert fully crashed

As this cools it crashes – this is to be expected, indeed we want it to, the finished chocolate cake is light but in a luscious way.  Be brave, if you know it is going to happen then you can keep calm!

For The Cream Topping

  • Crashed Mocha Desert topping ingredients500ml Double Cream
  • 3 Tablespoons Tia Maria (or To Taste)
  • Espresso Coffee Powder For Adornment

Please do try to use Espresso POWDER – regular instant coffee in granules is not as strong and the granules on top of the cream are too coarse and rather ugly. If you cannot find Espresso Powder then you could pass the granules through a sieve.

Step 1

Whip the cream until it hold gentle peaks; don’t over whip it as it will loos its moist luscious quality. Whisk in the Tia Maria, taste it and perhaps add a little more!

Step 2

Mound up the softly whipped cream into the crater in the centre of your cake and then adorn with a sprinkle of Espresso Powder.

You can prepare the cake in advance, whip the cream at the last moment and serve it up straight away. If you fill the cake and then leave it for more then an hour it will still be delicious, but the cream will have firmed up a little.

Hope you enjoy my take on this recipe?

Crashed Mocha Desert Recipe Finished













  • Bruce 20th February 2017 at 9:26 am

    Dear Boy
    The thing that impressed me most was the accompanying moving picture with music – now that’s clever stuff but I expect the cake/pudding was too.

  • Nancy 23rd February 2017 at 2:58 am

    Hey, Mark
    Now that you’re entering the alternative food realm, do you have any ideas for something vegan that’s edible ? And doesn’t have 20 ingredients.

    • Mark 23rd February 2017 at 8:11 am

      hummm…. that one needs some thought. Not sure i can do that, but I’ll have a think. mx

  • Dave 27th February 2017 at 11:26 pm

    This is a nice recipe, not too many ingredients, and relatively easy to make. As I see it, your big thing is about Gluten, but I no longer care about Gluten. It used to be a big problem for me but in recent years it’s not a problem anymore. That makes me happy.
    Have a wonder cooking year.

    • Mark 28th February 2017 at 11:11 am

      Thanks for your comments Dave. As always a pleasure to hear from you!


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