Espresso mud cakes, chocolate syrup & ice cream
Serves 4
Easy
Prep:
Cook:
To finish your meal try this take on coffee and dessert, and if you have any coffee liqueur in the back of the drinks cabinet, put a splash in the syrup
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- 50g unsalted buttersoftened, plus extra for the tin
- 2 tsp espresso powderdissolved in 2 tsp hot water, plus extra for the tin
- 145g dark chocolate(70% cocoa solids), broken into squares
- 50g golden caster sugarplus 1 tbsp
- 1 large eggseparated
- seeds from ½ a vanilla podor 1/2 tsp vanilla extract
- 4 tbsp plain floursifted
- 4 tbsp golden syrup
- coffeeor vanilla ice cream, to serve
Nutrition: Per serving
- kcal525
- fat26g
- saturates15g
- carbs64g
- sugars45g
- fibre4g
- protein7g
- salt0.2g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Butter four wells of a muffin tin, and sprinkle some espresso powder into each.
step 2
In a pan, gently melt half of the chocolate with the butter until smooth. Stir in 50g sugar, then take off the heat and cool for a few mins. Stir in the coffee, egg yolk, vanilla and flour until even.
step 3
Beat the egg whites with electric beaters or a balloon whisk until foamy and thickened. Add 1 tbsp sugar and whisk until it forms shiny soft peaks. Take care not to overwhisk – softer is better if you’re not sure.
step 4
Stir about 1/3 of the egg whites into the chocolate batter to loosen, then carefully fold in the rest of the whites using a large metal spoon or a spatula.
step 5
Spoon into the prepared tin, then bake for 10-12 mins or until the cakes are just starting to dome in the middle. Cool the cakes in the tin for 15 mins. In a small pan, melt the remaining chocolate and golden syrup together with 3 tbsp hot water, and whisk until silky smooth. Turn out the cakes and serve warm in a puddle of the syrup and topped with ice cream.
