Recipe

Espresso And Chocolate Fondants Recipe

Add Step-by-Step Photos	Nuggle / All my dishes 2 years, 4 months ago Notes: I use these little 150ml pots that I'm terribly fond of as the cakes will soufflé up just a bit and offer a charmingly springy top. However, you can also use a slightly larger ramekin (though I would not go larger than 250ml or 1 cup) for a denser, more deeply cracked fondant. ... More Prep:10m Cook:20m Servings:4	Nuggle
	chocolate dessert molten cake espresso easy quick decadent

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Ingredients

1/2 cup (1 stick) unsalted butter, plus more for greasing the pots

2 ounces bittersweet chocolate, chopped

3 ounces semisweet chocolate, chopped

2 eggs

1 teaspoon instant espresso powder

1/2 teaspoon vanilla extract

2/3 cup caster sugar

3 tablespoons all-purpose flour

Directions

Preheat oven to 400°F (200°C). Grease 4 x 150ml ramekins with butter (see note).

In a double boiler, or a bowl placed over a pan of just simmering water, melt the butter and chocolates together. Stir to ensure even and gentle melting of the chocolate; when just melted, remove from the heat and set aside to cool.

Meanwhile in a small bowl, whisk together the eggs, espresso, vanilla and sugar until the mixture becomes thick and slightly pale in colour. Add the cooled chocolate, whisking to blend well. Finally, stir in the flour until just combined.

Divide the batter among the prepared ramekins; bake on a baking sheet for 17-20 minutes, or until the tops are crevassed and cracked while the oozing underneath. Cool only for a moment and serve hot.

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