Ingredients
The following ingredients have 6 Servings
- 155 gram (5 ounces) dark eating (semi-sweet) chocolate, chopped coarsely
- 125 gram (4 ounces) unsalted butter, chopped
- 3 teaspoon instant coffee granules
- 2 eggs
- 2 egg yolks
- 1/3 cup (75g) caster (superfine) sugar
- 1/4 cup (35g) plain (all-purpose) flour
- 2 teaspoon cocoa powder
Instruction
- Preheat oven to 200°C/400°F. Grease six-hole (¾-cup/180ml) texas muffin pan well with softened butter.
- Stir chocolate, butter and coffee in small saucepan, over low heat, until smooth; cool 10 minutes. Transfer mixture to large bowl.
- Beat eggs, egg yolks and sugar in small bowl with electric mixer until thick and creamy. Fold egg mixture and sifted flour into barely warm chocolate mixture.
- Spoon mixture into pan holes; bake 12 minutes.
- Gently turn puddings onto serving plates, top-side down. Dust with sifted cocoa powder and serve immediately.
- Grease six ¾-cup (180ml) ovenproof dishes (ramekins or metal dariole moulds) with softened butter, then dust with cocoa, shaking off excess.
- Stir chocolate and extra butter in a small saucepan over low heat until smooth. Cool for 10 minutes. Transfer mixture to a large bowl.
- Beat eggs, egg yolks and sugar in a small bowl with an electric mixer until thick and creamy. Fold egg mixture and sifted flour into barely warm chocolate mixture. Spoon mixture into dishes.
- Preheat a 7-litre air fryer to 180°C/350°F for 3 minutes.
- Taking care, place dishes in the air fryer basket; at 180°C/350°F, cook for 10–12 minutes. Remove dishes from the air fryer. Leave cakes for 1 minute before gently inverting onto serving plates.
- Dust cakes with extra cocoa and serve immediately with coffee ice-cream.
