Ingredients:
To prepare the dishes:
1 teaspoon butter & 1 teaspoon cocoa powder
Cakes:
115g dark chocolate
115g butter
55g caster sugar
2 whole medium eggs
+ 2 egg yolks
1 teaspoon instant coffee dissolved in
1 tablespoon of water
1 teaspoon vanilla extract 80g plain flour
1 tablespoon cocoa powder Whipped cream & cocoa powder to serve
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PREPARATION:
Stove: 200°C/400°F/Gas Mark 6, pre-warmed
Fan stove: 180°C
Oil the dishes with spread and residue in cocoa powder.
Liquefy the chocolate with the margarine in a bowl over a dish of heated water, taking consideration not to allow the bowl to contact the water.
Whisk the sugar and eggs together until light and soft. Mix in the fluid espresso and vanilla concentrate.
While constantly whisking, gradually sprinkle the dissolved chocolate and spread into the egg and sugar combination.
Filter in the flour with the cocoa powder and consolidate.
Split the blend between the pre-arranged unimposing dishes. Heat for 12-14 minutes. The cakes are done when they simply structure a breaking covering, the blend ought to be firm on top yet runny in the center.
Once cooked allow the cakes to stand for a minute or two. Serve warm with a spoon of whipped cream and a dusting of cocoa.
Enjoy !