Chocolate Espresso Puddings

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
7
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Butter 4 individual pudding moulds,or ovenproof teacups, and line the bases with parchment.
  • Put the chocolate, butter and 2 tbsp espresso in a small pan and heat gently until melted.
  • Whisk eggs and sugar together until thick and pale and fold into the chocolate mixture, followed by the flour.
  • Fill the cups or moulds to about 1cm of the tops, cover with clingfilm and chill in the fridge for upto 24hours.
  • Heat the oven to 200ºC/fan 180ºC/gas6.
  • 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.
  • Leave to stand for a minute, then turn each out on a plate and peel off the parchment.
  • Serve immediately with cream or ice-cream and a few chocolate coffee beans.
  • Enjoy!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/Recipezaar/goldsparkle.png" border="0" alt="Made by Bella14ragazza">
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes