50 ml hot-brewed coffee black (we used espresso coffee)
85 g flour plain
6 servings whipped cream
Equipment
bowl
frying pan
oven
baking pan
pastry brush
Directions
Heat oven to 200C/180C fan/gas
Use a pastry brush to grease 6 dariole moulds or individual pudding basins really well and place in the fridge for the butter to set. Then grease again, dust with cocoa powder and set aside.
Melt the butter and chocolate together over a pan of barely simmering water, then remove. In a separate bowl, beat the sugar and eggs together until light and fluffy. Fold the chocolate and beaten egg together, then add the coffee and finally fold through the flour.
Divide the mixture between the darioles. The puddings can now be frozen or chilled.
Place on a baking tray and bake for exactly 12 mins until the mixture has puffed up and formed a crust but still has a slight wobble to it. Turn the puddings out onto serving plates and serve with a big scoop of vanilla ice cream for a great contrast of hot and cold.
