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
Prep:15 mins
Serves 4
50g unsalted butter, softened, plus extra for the tin2 tsp espresso powder, dissolved in 2 tsp hot water, plus extra for the tin145g dark chocolate (70% cocoa solids), broken into squares50g golden caster sugar, plus 1 tbsp1 large egg, separatedseeds from ½ a vanilla pod, or 1/2 tsp vanilla extract4 tbsp plain flour, sifted4 tbsp golden syrupcoffee or vanilla ice cream, to serve
STEP 1Heat oven to 180C/160C fan/gas 4. Butter four wells of a muffin tin, and sprinkle some espresso powder into each.STEP 2In a pan, gently melt half of the chocolate 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.STEP 3Beat 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.STEP 4Stir 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.STEP 5Spoon 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 chocolate 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.
