Butter 6 small metal moulds, the
type used for sticky toffee puddings.
(You can line the bottoms with a
of parchment to prevent sticking).
In a warmed small cup, dissolve the
coffee granules in 1 tbsp boiling
water. Leave to cool.
Break up the chocolate by bashing
the foil packet with a rolling pin –
and melt with the butter.
Meanwhile, beat the eggs and sugar
together until the mixture is thick
and foamy and has tripled in volume.
will need to use electric beaters or
the cake-making and whisk
attachment of a food processor for
high on 10 minutes.
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.
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.
Remove the puddings and leave them
to cool for 5 minutes before
carefully turning them out – the top
is the most vulnerable. Serve with