Two bowls of espresso mud cakes & ice cream

Espresso mud cakes, chocolate syrup & ice cream

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 15 mins Cook: 10 mins

Easy

Serves 4

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

Nutrition and extra info

  • uncooked

Nutrition: Per serving

  • kcal525
  • fat26g
  • saturates15g
  • carbs64g
  • sugars45g
  • fibre4g
  • protein7g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 50g unsalted butter, softened, plus extra for the tin
  • 2 tsp espresso powder, dissolved in 2 tsp hot water, plus extra for the tin
  • 100g chocolate (70% cocoa solids), broken into squares
    Chocolate

    Chocolate

    chok-let

    Chocolate as we know it in pressed

  • 45g Bournville bar, broken into squares
  • 50g golden caster sugar, plus 1 tbsp
  • 1 large egg, separated
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • seeds from ½ a vanilla pod, or ½ tsp vanilla extract
  • 4 tbsp plain flour, sifted
  • 4 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • coffee or vanilla ice cream, to serve

Method

  1. Heat oven to 180C/160C fan/gas 4. Butter four wells of a muffin tin, and sprinkle some espresso powder into each.

  2. In a pan, gently melt half of each of the chocolates 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.

  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.

  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.

  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 chocolates 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.