Individual Molten Chocolate Puddings

Serves 4

Preheat oven to 400 degrees F/200 C/Gas Mark 6.

Ingredients

• 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1/4 cup (1/2 stick) unsalted butter
• 1 tablespoon brandy **
• 2 large eggs
• 2 large egg yolks
• 5 tablespoons caster sugar
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons instant espresso powder or instant coffee powder
• Large pinch of salt
• 1 tablespoon all-purpose flour
• 1/2 cup chilled double cream

**Any kind of liquor can be added or, if you prefer, add an equal measure of strong black coffee.

Method

Generously butter four 3/4-cup soufflé dishes or pudding basins. Arrange on baking sheet. Stir chocolate and butter in heavy small saucepan over low heat until smooth. Remove from heat; stir in brandy. Cool 10 minutes, stirring occasionally.

Using electric mixer, beat eggs, yolks, 5 tablespoons sugar, vanilla, 1 teaspoon espresso powder and salt in medium bowl until very thick ribbon falls when beaters are lifted, about 6 minutes. Sift flour over batter; fold in flour. Fold in chocolate mixture. Divide batter among dishes, filling completely. (Puddings can be made 1 day ahead. Cover loosely; refrigerate. Let stand at room temperature 30 minutes before baking.)

Bake cakes until tops are puffed and dry and tester inserted into center comes out with moist batter still attached, about 15 minutes. Cool cakes 5 minutes. Run a knife around the edge of the dish and invert onto serving plate.

Beat cream, 1 tablespoon sugar and 1/2 teaspoon espresso powder in small bowl until firm peaks form. Top cakes with whipped cream and serve warm.

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