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Chocolate Espresso Puddings




Source of Recipe


recipezaar


List of Ingredients




100 g dark chocolate (70%cocoa solids - this is very important)
100 g butter
2 tablespoons espresso coffee
4 medium eggs
100 g caster sugar
40 g plain flour, sifted
chocolate-covered coffee beans, to decorate


Recipe



1. Butter 4 individual pudding moulds,or ovenproof teacups, and line the bases with parchment.
2. Put the chocolate, butter and 2 tbsp espresso in a small pan and heat gently until melted.
3. Whisk eggs and sugar together until thick and pale and fold into the chocolate mixture, followed by the flour.
4. Fill the cups or moulds to about 1cm of the tops, cover with clingfilm and chill in the fridge for upto 24hours.
5. Heat the oven to 200ºC/fan 180ºC/gas6.
6. Bake puddings for 12-14 minutes, the outside should be cooked while the inside will be liquid; they may take a minute or two longer if the cups are very thick.
7. Leave to stand for a minute, then turn each out on a plate and peel off the parchment.
8. Serve immediately with cream or ice-cream and a few chocolate coffee beans.
9. Enjoy!