|15 ml||instant coffee powder|
|15 ml||water — boiled|
|90 ml||butter — soft|
|95 ml||castor sugar|
|2||eggs — large, slighly beaten|
|115 ml||flour — self-raising, sifted|
|50 g||dark chocolate — chopped|
|cream — and cocoa powder, to serve|
Mix the coffee granules with the boiling water to dissolve. Set aside to cool.
Beat the butter and sugar together until light. Add the eggs, one at a time. Add the coffee solution and beat well. Fold in the sifted flour and the chocolate.
Divide the mixture among six greased microwave-safe ramekins. Cook on full power for two minutes. Change the power setting to medium and cook for a further two minutes. Remove from the microwave and set aside for two minutes to firm up.
Just before serving, top with a dollop of thick cream and dust with cocoa powder. This dessert is best eaten soon after it is made.