105
Photo by Roberto Caruso
1/4 cup all-purpose flour
2 tbsp instant espresso powder
1 tbsp unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1/4 cup unsalted butter, melted
1/3 cup granulated sugar
2 eggs
2 tbsp coffee liqueur, optional
2 cups vanilla or coffee ice cream
PREHEAT oven to 400F. Lightly spray 4 ovenproof teacups with oil and arrange on a baking sheet.
STIR flour with espresso, cocoa, baking powder and salt in a medium bowl.
WHISK butter with sugar in a medium bowl. Whisk in eggs, then flour mixture, until just combined. Spoon into prepared cups.
BAKE in centre of oven until a skewer inserted into centre of cake comes out clean, 15 to 17 min. Drizzle liqueur over warm cakes. Top each with a scoop of vanilla ice cream.
Calories 374, Protein 7g, Carbohydrates 40g, Fat 22g, Fibre 1g, Sodium 265mg.
Looking for more pudding recipes? Here's a collection of our favourites.