Ingredients

· 50 g unsalted butter

· 2 teaspoons espresso powder

· 100 g chocolate

· 45 g Bournville bar

· 50 g golden caster sugar

· 1 egg

· ½ teaspoon vanilla extract

· 4 tablespoons plain flour

· 4 tablespoons golden syrup

· Coffee or vanilla ice cream, to serve

Method

Heat the oven to 180°C. Butter wells of a muffin tin, and sprinkle some espresso powder dissolved in two teaspoons hot water into each. In a pan, melt half of each of the chocolates with the butter until smooth. Stir in the caster sugar, take off the heat and let it cool. Stir in the coffee, egg yolk, vanilla and flour until even. Beat the egg whites until foamy and thickened. Add one tablespoon sugar and whisk until it forms shiny soft peaks. Stir about ½ of the egg whites into the chocolate batter to loosen, then carefully fold in rest of the whites using a spatula. Spoon into the prepared tin, bake until the cakes are just starting to dome in the middle. In a pan, melt the remaining chocolates and golden syrup together with hot water, and whisk until smooth. Turn out the cakes and serve in syrup, topped with ice cream.