Ingredients

· 50 g unsalted butter, plus extra for the tin

· 2 teaspoons espresso powder, dissolved in hot water, extra for the tin

· 100 g chocolate (70% cocoa solids)

· 45 g Bournville bar, broken into squares

· 50 g golden caster sugar, plus 1 tablespoon

· 1 egg, separated

· Seeds from ½ vanilla pod

· 4 tablespoons plain flour, sifted

· 4 tablespoons golden syrup

· Coffee or vanilla ice cream, to serve

Method

Heat oven to 180°C. 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 50 g sugar, then take off the heat and cool for a few minutes. Stir in the coffee, egg yolk, vanilla and flour until even. Beat the egg whites with electric beaters until foamy and thickened. Add one tablespoon sugar and whisk until it forms shiny soft peaks. Take care not to over whisk. Stir about half of the egg whites into the chocolate batter to loosen, then carefully fold in the rest of the whites using a spatula. Spoon into the prepared tin, then bake for 10-12 minutes or until the cakes are just starting to dome in the middle. Cool the cakes in the tin. In a pan, melt the remaining chocolates and golden syrup together with three tablespoons 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.