Chocolate Espresso Puddings

• 100 g dark chocolate (70%cocoa solids - this is very important)
• 100 g butter
• 2 tablespoons espresso coffee
• 4 medium eggs
• 100 g caster sugar
• 40 g plain flour, sifted
• chocolate-covered coffee beans, to decorate

1. Butter 4 individual pudding moulds,or ovenproof teacups, and line the bases with parchment.
2. Put the chocolate, butter and 2 tbsp espresso in a small pan and heat gently until melted.
3. Whisk eggs and sugar together until thick and pale and fold into the chocolate mixture, followed by the flour.
4. Fill the cups or moulds to about 1cm of the tops, cover with clingfilm and chill in the fridge for upto 24hours.
5. Heat the oven to 200 degrees C/fan 180 degrees C/gas6.
6. 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.
7. Leave to stand for a minute, then turn each out on a plate and peel off the parchment.
8. Serve immediately with cream or ice-cream and a few chocolate coffee beans.
9. Enjoy!

chocolate, butter, espresso coffee, eggs, caster sugar, flour, chocolatecovered coffee beans

Taken from www.food.com/recipe/chocolate-espresso-puddings-102283 (may not work)