Espresso Mud Cakes Chocolate Syrup Ice Cream Recipes

ESPRESSO MUD CAKES, CHOCOLATE SYRUP & ICE CREAM

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter four wells of a muffin tin, and sprinkle some espresso powder into each.
• In a pan, gently melt half of each of the chocolates 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.
• 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.
• 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.
• 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 chocolates 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.

COFFEE SYRUP

Steps:

• Gather the ingredients.
• In a medium saucepan, combine the sugar and extra-strength coffee. Bring to a boil, stirring constantly to dissolve the sugar.
• Lower the heat and simmer for 3 minutes, stirring often.
• Transfer the coffee syrup to a container and let it cool to room temperature.
• Seal and store tightly covered in the refrigerator for up to 1 month. Use in your favorite food and drink recipes, and enjoy.