170 g ( 6 oz) unsalted butter, chopped, plus extra for greasing
110 g ( 3 3/4 oz) plain (all-purpose) flour, sifted, plus extra for dusting
200 g (7 oz) dark chocolate (minimum 50 per cent cocoa)
4 large eggs
100 g (3 1/2 oz) caster (superfine) sugar
60 ml (2 fl oz or 1/4 cup)
freshly made espresso, cooled
Preheat oven to 220 deg C (425 deg F or Gas 7). Lightly butter and flour six 125 ml (4 fl oz or 1/2 cup) capacity ramekins or moulds.
Place chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Stir until melted, then set aside to cool.
Place eggs and sugar in a bowl and beat with electric beaters for 6-8 minutes or until thick and pale
Gently fold flour into egg mixture, then fold in cooled chocolate mixture, followed by the espresso.
Divide between prepared ramekins and bake for 8 minutes.
Invert onto serving plates or serve in the ramekins if you wish.
Serves 6.
