Coffee Cake

Prepare the dough: In a bowl, whisk together flour, cocoa, confectioners' sugar and salt

Set aside

In a stand mixer, beat butter until creamy

Add the flour mixture and mix until just combined

Add the coffee and mix well

Gather the dough into a ball (if necessary, add more coffee to hold it together)

Wrap in plastic wrap or aluminum foil and refrigerate for at least one day

Melt butter and grease 40 mini muffin tin liners. Reserve

Divide the dough into four parts and roll out each piece, forming a circle of 26 cm diameter

Use a cookie cutter to cut smaller circles and place them in the prepared muffin tin liners, pressing gently. Reserve

Preheat oven to 180°C (medium)

Prepare the filling: In a heatproof bowl set over simmering water (do not let it boil), melt chocolate and butter, stirring delicately

Transfer to a stand mixer, add confectioners' sugar, milk, coffee liqueur and eggs

Beat until smooth

Add chopped nuts and mix well

Filling the muffin tin liners with about 1 tablespoon of the filling each

Place in two large rectangular baking dishes and bake at preheated oven for 20-25 minutes or until the filling is set

Remove from oven and let cool for 15 minutes

Gently remove the cakes from the tin and serve chilled

Coffee cake (165 calories per serving)