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Affogato chocolate fondants


Makes: 6
timePrep time: 15 mins
timeTotal time:
Affogato chocolate fondants
Note: this recipe contains partially cooked eggs. / Photograph by Laura Edwards

Affogato chocolate fondants


Makes: 6
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
760Kcal
Fat
42gr
Saturates
24gr
Carbs
85gr
Sugars
66gr
Fibre
3gr
Protein
12gr
Salt
0.4gr

Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes

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.
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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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