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“Another recipe from November's Olive. This is on my menu for a dinner party we are having in a fortnight. Times do not include 24 hours chilling.”

Ingredients Nutrition


  1. Butter 4 individual pudding moulds,or ovenproof teacups, and line the bases with parchment.
  2. Put the chocolate, butter and 2 tbsp espresso in a small pan and heat gently until melted.
  3. Whisk eggs and sugar together until thick and pale and fold into the chocolate mixture, followed by the flour.
  4. Fill the cups or moulds to about 1cm of the tops, cover with clingfilm and chill in the fridge for upto 24hours.
  5. Heat the oven to 200ºC/fan 180ºC/gas6.
  6. Bake puddings for 12-14 minutes, the outside should be cooked while the inside will be liquid; they may take a minute or two longer if the cups are very thick.
  7. Leave to stand for a minute, then turn each out on a plate and peel off the parchment.
  8. Serve immediately with cream or ice-cream and a few chocolate coffee beans.
  9. Enjoy!

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