Affogato chocolate fondants

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Lucy Jessop

Makes 6 | prep 15 mins | total time 30 mins

Ingredients

For the puddings

150g unsalted butter, plus extra melted for brushing
2-3 tbsp cocoa powder, for dusting
175g dark chocolate
50ml espresso or strong black coffee
5 large eggs, white and yolk of 3 and yolks of 2
150g caster sugar
150g plain flour

For the espresso syrup

150ml espresso coffee
75g caster sugar

To serve

6 scoops vanilla ice cream
6 whole coffee beans, crushed
a small handful of chocolate coffee beans

Step by step

Get ahead

Make the espresso syrup up to 2 hours ahead. To freeze ahead, make the puddings to the end of step 3, cover each with a double layer of clingfilm and freeze for up to 4 weeks. Remove the film and bake from frozen for 18-20 minutes at 200°C, fan 180°C, gas 6.

Brush 6 x 175ml metal pudding basins with melted butter. Add a couple of teaspoons of cocoa to each basin and rotate to coat the inside. Repeat with the other 5 basins.
If making straight away, preheat the oven to 200°C, fan 180°C, gas 6. Melt the chocolate and butter in a bowl over a pan of barely simmering water. Set aside to cool slightly. Stir in the espresso coffee.
Meanwhile, whisk the eggs, yolks and sugar until pale. Beat in the cooled chocolate and butter mixture. Fold in the flour. Divide between the basins. If baking straight away, transfer to a baking tray (if freezing, see freeze ahead tip).
Bake for 11 minutes. Meanwhile, make the syrup. Heat the espresso and sugar gently in a pan until the sugar has dissolved. Increase the heat and simmer for 4-5 minutes until reduced but not too thick. Lay out 6 plates.
As soon as the puddings are out of the oven, turn them out onto the plates, top each with a scoop of ice cream and crushed coffee beans. Add a few coffee bean chocolates and drizzle over the syrup. Serve immediately.

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