Prep time: 15 min

Cook Time: 20 min

Yield: 10 Servings

• 200g  plain dark chocolate
• 250g  butter
• 4 tbsp. coffee liqueur
• 1 tbsp. strong espresso coffee
• 4 large eggs
• 2 large egg yolks
• 125g  golden caster sugar
• 65g  wholemeal plain flour, sifted
• 2 tbsp. golden icing sugar, for dusting

• Melt the chocolate with the butter in a bowl over a pan of simmering water.
• Remove from the heat once melted and add the coffee liqueur and espresso coffee, stirring until glossy.
• Whisk the eggs, egg yolks and sugar in a bowl for about 10 minutes until pale, thick, foamy and doubled in volume.
• Pour the chocolate mixture into the whisked egg mixture and add the flour and any bran left in the sieve.  Fold everything together gently.
• Grease 10 ovenproof 150ml cups or ramekins.  Ladle the mixture into the prepared cups or ramekins and place on a baking sheet.
• Bake in preheated oven, 200°C (400°F), Gas Mark 6, for 10 to 12 minutes until they are just firm around the edges and squidgy in the center.
• Dust with icing sugar and serve immediately (the longer you leave them before eating the firmer the centers will become).

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