Prep:15 mins
Cook:10 mins
Ingredients:
50g unsalted butter, softened, plus extra for the tin
2 tsp espresso powder, dissolved in 2 tsp hot water, plus extra for the tin
100g chocolate (70% cocoa solids), broken into squares
45g Bournville bar, broken into squares
50g golden caster sugar, plus 1 tbsp
1 large egg, separated
seeds from ½ a vanilla pod, or ½ tsp vanilla extract
4 tbsp plain flour, sifted
4 tbsp golden syrup
coffee or vanilla ice cream, to serve
Method:
Heat kitchen appliance to 180C/160C fan/gas four. Butter four wells of a quick bread tin, and sprinkle some java powder into every.
In a pan, gently soften 1/2 every of the chocolates with the butter till sleek. Stir in 50g sugar, then set out the warmth and funky for some minutes. Stir within the occasional, egg yolk, vanilla and flour till even.
Beat the egg whites with electrical beaters or a balloon whisk till foamy and thickened. Add one tbsp sugar and whisk till it forms shiny soft peaks. pay attention to not over whisk – softer is best if you’re undecided.
Stir concerning 1/3 of the egg whites into the chocolate batter to loosen, then fastidiously fold within the remainder of the whites employing a massive metal spoon or a spatula.
Spoon into the ready tin, then bake for 10-12 minutes or till the cakes area unit simply commencing to dome within the middle. Cool the cakes within the tin for fifteen minutes. during a tiny pan, soften the remaining chocolates and sirup alongside three tbsp predicament, and whisk till satiny sleek. prove the cakes and serve heat during a puddle of the sweetener and flat-topped with frozen dessert.
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