• 200 g (7 oz) plain dark chocolate
  • 250 g (8 oz) butter
  • 4 tablespoons coffee liqueur
  • 1 tablespoon extremely strong espresso coffee
  • 4 large eggs
  • 2 large egg yolks
  • 125 g (4 oz) golden caster sugar
  • 65 g (2½ oz) wholemeal plain flour, sifted
  • 2 tablespoons golden icing sugar, to dust

Melt the chocolate with the butter in a bowl over a pan of simmering water (see page 10). Remove from the heat once melted and add the coffee liqueur and espresso coffee, stirring until glossy.

Whisk the eggs, egg yolks and sugar in a bowl for about 10 minutes until pale, thick, foamy and doubled in volume. Pour the chocolate mixture into the whisked egg mixture and add the flour and any bran left in the sieve. Fold everything together gently.

Grease 10 ovenproof 150 ml (¼ pint) cups or ramekins. Ladle the mixture into the prepared cups or ramekins and place on a baking sheet. (They can be chilled for several hours before baking.) Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–12 minutes until they are just firm around the edges and squidgy in the centre.

Dust with icing sugar and serve immediately (the longer you leave them before eating the firmer the centres will become).

Like This? Try These
More on Food