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40 minutes
- 150 g dark chocolate (70%)
- 125 g unsalted butter
- 50 ml good espresso
- 2 large free-range eggs
- 125 g golden caster sugar
- 1. Preheat the oven to 120°C/250°F/gas ½. Break the chocolate into a heatproof bowl, add butter, espresso, and a pinch of sea salt. Place the bowl over gently simmering water, stirring until smooth. 2. In a separate bowl, whisk eggs and sugar until pale and doubled in size. Fold in the melted chocolate mixture. 3. Divide the mixture into 6 coffee cups or ramekins. Place them in a roasting tray and pour boiling water halfway up the sides of the cups. 4. Bake for 20 minutes, then cool in the water for 2 hours. 5. Serve with shaved chocolate, fresh fruit, and a dollop of yogurt or crème fraîche.
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