- 120 g dark or milk chocolate
- 120 g self-raising flour
- 1 free-range egg
- 75 g white sugar
- ½ cup strong black coffee
- 25 g butter, melted
- 1 t vanilla extract or ½ t vanilla essence
- A pinch of salt
- 6 chocolate truffles, for serving
Melt the chocolate in a double boiler over a low heat or very slowly in a microwave oven, stirring until silky in texture. Add the remaining ingredients and mix well.
Spoon into 6 demitasse cups.
Cover the base of a large pot with water and bring to a boil. Place the puddings inside. Cover and steam for 8 to 10 minutes, until the puddings are cooked on top and well puffed, but soft and liquid at the bottom.
Remove from the heat and serve immediately with a chocolate truffle on top.