ESPRESSO MUD CAKES, CHOCOLATE SYRUP & ICE CREAM
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
Provided by Jane Hornby
Categories Dessert, Treat
Time 25m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter four wells of a muffin tin, and sprinkle some espresso powder into each.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 525 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 45 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
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