Home
Recipes
Espresso mud cakes, chocolate syrup & ice cream

Two bowls of espresso mud cakes & ice cream

Espresso mud cakes, chocolate syrup & ice cream

Name: Espresso mud cakes, chocolate syrup & ice cream
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
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; 145g dark chocolate (70% cocoa solids), broken into squares; 50g golden caster sugar plus 1 tbsp; 1 large egg separated; seeds from ½ a vanilla pod or 1/2 tsp vanilla extract; 4 tbsp plain flour sifted; 4 tbsp golden syrup; coffee or vanilla ice cream, to serve

Jane Hornby

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4.3 out of 5.3 ratingsRate

loading...

To finish your meal try this take on coffee and dessert, and if you have any coffee liqueur in the back of the drinks cabinet, put a splash in the syrup

Freezable (uncooked cakes only)

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Grilled sea bass, crisp potato skins & crab butter

A star rating of 5 out of 5.4 ratings

Smoky roasted veg, marinated feta & lime

A star rating of 4.5 out of 5.4 ratings

Golden pineapple & vanilla iced tea

A star rating of 4.4 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

50g unsalted butter

softened, plus extra for the tin
2 tsp espresso powder

dissolved in 2 tsp hot water, plus extra for the tin
145g dark chocolate

(70% cocoa solids), broken into squares
50g golden caster sugar

plus 1 tbsp
1 large egg

separated
seeds from ½ a vanilla pod

or 1/2 tsp vanilla extract
4 tbsp plain flour

sifted
4 tbsp golden syrup
coffee

or vanilla ice cream, to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal525
fat26g
saturates15g
carbs64g
sugars45g
fibre4g
protein7g
salt0.2g

Method

step 1

Heat oven to 180C/160C fan/gas 4. Butter four wells of a muffin tin, and sprinkle some espresso powder into each.
step 2

In a pan, gently melt half of the chocolate with the butter until smooth. Stir in 50g sugar, then take off the heat and cool for a few mins. Stir in the coffee, egg yolk, vanilla and flour until even.
step 3

Beat the egg whites with electric beaters or a balloon whisk until foamy and thickened. Add 1 tbsp sugar and whisk until it forms shiny soft peaks. Take care not to overwhisk – softer is better if you’re not sure.
step 4

Stir about 1/3 of the egg whites into the chocolate batter to loosen, then carefully fold in the rest of the whites using a large metal spoon or a spatula.
step 5

Spoon into the prepared tin, then bake for 10-12 mins or until the cakes are just starting to dome in the middle. Cool the cakes in the tin for 15 mins. In a small pan, melt the remaining chocolate and golden syrup together with 3 tbsp hot water, and whisk until silky smooth. Turn out the cakes and serve warm in a puddle of the syrup and topped with ice cream.

Recipe from Good Food magazine, May 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now