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1. Butter 6 small metal moulds, the type used for sticky toffee puddings. (You can line the bottoms with a circle of parchment to prevent sticking). In a warmed small cup, dissolve the coffee granules in 1 tbsp boiling water. Leave to cool.
2. Break up the chocolate by bashing the foil packet with a rolling pin - and melt with the butter.
3. Meanwhile, beat the eggs and sugar together until the mixture is thick and foamy and has tripled in volume. You will need to use electric beaters or the cake-making and whisk attachment of a food processor for high on 10 minutes.
4. Pour the dissolved coffee and the melted chocolate on to the egg and sugar mixture and briefly beat to combine. Tip in the flour and beat again, just long enough to combine.
5. Put the buttered moulds on to a heavy baking sheet and pour in the batter, leaving a good 1cm/1⁄2in space at the top for the sponges to rise. Put the baking sheet on the middle shelf of the oven preheated to 200C/Gas 6/fan 180C and cook for 8-9 minutes, until they look set and firm enough to turn out.
6. Remove the puddings and leave them to cool for 5 minutes before carefully turning them out - the top is the most vulnerable. Serve with double cream.

PER SERVING

391 kcalories, protein 7g, carbohydrate 36g, fat 25 g, saturated fat 14g, fibre 1g, salt 0.15 g

Latest comments and suggestions

• Ness cake

  04 January 2008

  Ness cake rated and commented on this recipe

  

  This pudding is fab with a dollop of cappucchino mascarpone cream

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• Belkey

  26 February 2008

  Belkey rated and commented on this recipe

  

  These work well, although need a little longer in my oven than the stated time to stop the tops collapsing inwards.

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• pipyb

  14 May 2008

  pipyb commented on this recipe

  After you have poured the mixture into the moulds, push a small square of chocolate or a truffle down into the mix so it is just covered and then bake. When you eat them you then get this fantastic pure chocolate treat melting in the centre.......

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• F1madxxx

  25 August 2008

  F1madxxx rated and commented on this recipe

  

  A little tricky but well worth the effort, first couple of times I over cooked but everyone said it was nice anyway. Worth doing a few times and getting it just right though, very impressive for a dinner party served with cream and a few raspberries...

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Ingredients

• 1 tbsp top-quality instant coffee
• 100g dark 'continental' chocolate (at least 65% cocoa solids)
• 100g unsalted butter , plus a little extra softened butter for greasing
• 4 large free-range eggs
• 140g golden caster sugar (preferably vanilla infused)
• 50g plain flour , sifted
• double cream (cold) to serve

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Difficulty and servings

Makes 6

Preperation and cooking times

Prep 35 45 mins

You can freeze the baked puddings.

Ingredients

• 1 tbsp top-quality instant coffee
• 100g dark 'continental' chocolate (at least 65% cocoa solids)
• 100g unsalted butter , plus a little extra softened butter for greasing
• 4 large free-range eggs
• 140g golden caster sugar (preferably vanilla infused)
• 50g plain flour , sifted
• double cream (cold) to serve

PER SERVING

391 kcalories, protein 7g, carbohydrate 36g, fat 25 g, saturated fat 14g, fibre 1g, salt 0.15 g

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