Chocolate Espresso Puddings – a delicious recipe with chocolate, butter, espresso coffee, eggs, caster sugar, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Butter 4 individual pudding moulds,or ovenproof teacups, and line the bases with parchment.
2
Put the chocolate, butter and 2 tbsp espresso in a small pan and heat gently until melted.
3
Whisk eggs and sugar together until thick and pale and fold into the chocolate mixture, followed by the flour.
4
Fill the cups or moulds to about 1cm of the tops, cover with clingfilm and chill in the fridge for upto 24hours.
5
Heat the oven to 200 degrees C/fan 180 degrees C/gas6.
6
Bake puddings for 12-14 minutes, the outside should be cooked while the inside will be liquid; they may take a minute or two longer if the cups are very thick.
7
Leave to stand for a minute, then turn each out on a plate and peel off the parchment.
8
Serve immediately with cream or ice-cream and a few chocolate coffee beans.
9
Enjoy!
563
kcal
Calories
36
g
Fat
49
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 100 g dark chocolate (70%cocoa solids - this is very important), 100 g butter, 2 tablespoons espresso coffee, 4 medium eggs, and more.
Yes, Chocolate Espresso Puddings falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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