Chocolate espresso fudge puddings

A hit of espresso gives this pudding its punch.
Chocolate espresso fudge puddings recipeNicky Ryan

Dressed with a dusting of cocoa and revealing a rich, molten chocolate centre, these individual chocolate puddings make the perfect dessert to finish a feast. Extra coffee beans are optional, but a gooey inside is not.


Makes 8

Melted unsalted butter, for greasing

1 tbsp espresso instant coffee

½ cup boiling water

200g dark chocolate, chopped

150g unsalted butter, chopped

3 eggs

3 egg yolks

150g caster sugar

⅔ cup plain flour

Dutch cocoa, for dusting

Coffee beans, for decorating (optional)

Whipped or pouring cream, to serve


1. Preheat oven to 200°C. Grease 8 x 180ml-capacity ceramic ramekins with butter. Dissolve coffee in boiling water and let cool.

  • Melt chocolate and butter in a heatproof bowl over a saucepan of simmering water. Whisk together eggs, yolks and sugar until thick and pale. Whisk in melted chocolate mixture, then coffee, then flour. Be careful not to overbeat.

  • Spoon mixture into ramekins until ¾ full. Place on an oven tray and bake for 13-15 minutes or until cakes come away from sides of moulds. Puddings should form a crisp shell on top, but be gooey inside. Allow to stand for 2 minutes before gently inverting onto serving plates. Dust with cocoa and, if desired, top with coffee beans. Serve immediately with cream.

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