Espresso mud cakes, chocolate syrup and ice cream

• unsalted butter↗50g g

  softened, plus extra for the pan

• espresso powder↗2 tsp tsp

  dissolved in 2 tsp hot water, plus extra for the pan

• dark chocolate↗145g g

  (70% cocoa), broken into cubes

• golden sugar↗50g g

  plus 1 tbsp

• large egg1

  separated

• vanilla seeds from ½ pod

  or 1/2 tsp vanilla extract

• all‑purpose flour↗4 tbsp tbsp

  sifted

• golden syrup↗4 tbsp tbsp
• coffee↗

  or vanilla ice cream, for serving

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection (gas 4). Grease four muffin cups with butter and sprinkle a little espresso powder into each.

2. 2

   In a saucepan gently melt half the chocolate with butter until smooth. Add 50 g sugar, remove from heat and cool for a few minutes. Stir in coffee, yolk, vanilla and flour until homogeneous.

3. 3

   Whisk the egg whites with an electric mixer or whisk until foamy and thickened. Add 1 tbsp sugar and beat until glossy soft peaks form. Be careful not to overbeat – the peaks should stay soft.

4. 4

   Fold about one‑third of the whites into the chocolate batter to loosen it, then gently fold in the remaining whites with a large metal spoon or spatula.

5. 5

   Pour into the prepared pan and bake for 10–12 minutes, until the cakes just begin to rise in the centre. Cool the cakes in the pan for 15 minutes. In a small saucepan melt the remaining chocolate and golden syrup with 3 tbsp hot water, whisk to a silky smoothness. Turn out the cakes and serve them warm in the syrup sauce, garnished with ice cream.