Cooking with Kurt | Mocha Mamon

Mocha Mamon

Buttery-Moist Mini Chiffon Cakes Flavored With Coffee

Ingredients

Dry Ingredients:
1 cup cake flour [113 g]
2 tsp baking powder [8 g]
1/3 cup granulated sugar [67 g]
1/2 tsp salt [3 g]
1 tsp espresso powder [2 g]

Wet Ingredients:
4 egg yolks [80 g]
1/3 cup vegetable oil [80 mL]
1/2 cup strong-brewed coffee [120 mL]
1 tsp vanilla extract [5 mL]

Meringue Mixture:
4 egg whites [120 g]
1/2 tsp cream of tartar [1.7g]
1/3 cup sugar [67 g]

Topping:
2 tbsp unsalted butter [28.4 g]

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Instructions

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Separate 4 eggs into yolks and whites, and let them come to room temperature. Preheat the oven to 350 degrees F. Line just the bottoms of 12 egg-tart or brioche molds with small circles of parchment paper. We used molds with a top diameter of 3.8". Do not grease the molds or the parchment paper.

Prepare half a cup of coffee however you would for drinking, and let it cool to room temperature. If using instant coffee products, I'd suggest mixing half a cup of boiling water with 2 tsp of instant coffee, or 1 tsp of instant espresso powder.

In a large bowl, sift together 1 cup of cake flour, 2 tsp baking powder, 1/3 cup granulated sugar, 1/2 teaspoon salt, and 1 tsp of espresso powder. Whisk to combine. Then add 4 egg yolks, 1/3 cup vegetable oil, 1/2 cup of the prepared room temperature coffee, and 1 tsp of vanilla extract. Beat with an electric mixer or by hand just until smooth or well blended.

In the bowl of your stand mixer with the whisk attachment, beat together 4 egg whites and 1/2 tsp cream of tartar on medium speed until frothy, about 1 minute. Increase the speed to medium-high, and very slowly add in 1/3 cup sugar. When all the sugar is added, increase the speed to high and continue beating until stiff peaks are formed. One third at a time, fold this meringue mixture into the mocha batter mixture until well combined. Distribute this batter evenly into the 12 prepared molds. We added about a heaping 1/4 cup of batter to each mold. Each mold should only be filled about four-fifths of the way up.

Bake in the preheated oven at 350 F for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the mamon cakes cool in the molds for 5 minutes. Then invert them onto a small square of parchment paper to unmold, and then transfer them top side up onto a cooling rack.

Melt 2 tbsp of unsalted butter. While the mamon cakes are still warm, brush the top of each mamon with melted butter. Serve immediately.

Mamon cakes will keep in an airtight container at room temperature for 1 to 2 days, or in the fridge for 3 to 4 days. If stored in the fridge, let them come to room temperature before serving. Enjoy!