Ingredients
50g unsalted butter, plus more for the bowls
200g dark chocolate
120g caster sugar
3 eggs
A pinch of fine sea salt
1 tsp cocoa powder
50g plain flour
3 cardamom pods
1/2 tsp instant coffee
METHOD:
1 Preheat the oven to 200°C and lightly butter 6 ovenproof bowls.
2 Break the chocolate into small pieces and place in a heatproof bowl. Sit this bowl over a pan of simmering water (don’t let the base touch the water) and allow the chocolate to melt, stirring occasionally. Set aside and leave to cool.
3 Cream the butter and sugar together in a food mixer or with electric beaters, then beat in the eggs, one at a time, the salt, cocoa powder and flour.
4 Remove the seeds from the cardamom pods, grind them to a powder in a mortar and pestle and add them to the batter. Then mix the coffee granules with 1 tablespoon just-boiled water until dissolved and stir that in, too.
5 Finally, add the melted chocolate and blend until smooth.
6 Gently spoon the batter into the prepared ovenproof bowls. Bake in the oven for 12-13 minutes, until they are firm. Serve immediately with a scoop of vanilla ice cream.