melted unsalted butter, for greasing
1 tbsp espresso instant coffee
¼ cup boiling water
200 g dark chocolate, chopped
150 g unsalted butter, chopped
3 egg yolks
150 g caster sugar
⅔ cup plain flour
Dutch cocoa, for dusting
coffee beans, for decorating (optional)
Whipped or pouring cream, to serve
- Preheat oven to 200°C. Grease 8 x 180ml-capacity ceramic ramekins with butter. Dissolve coffee in boiling water and let cool.
- Melt chocolate and butter in a heatproof bowl over a saucepan of simmering water. Whisk together eggs, yolks and sugar until thick and pale. Whisk in melted chocolate mixture, then coffee, then flour. Be careful not to overbeat.
- Spoon mixture into ramekins until ¾ full. Place on an oven tray and bake for 13-15 minutes or until cakes come away from sides of moulds. Puddings should form a crisp shell on top, but be gooey inside. Allow to stand for 2 minutes before gently inverting onto serving plates. Dust with cocoa and, if desired, top with coffee beans. Serve puddings immediately with cream.