Serves 6
For the sauce
18cl semi-skimmed milk
1tbsp ground coffee
1tsp liquid coffee extract
3 egg yolks
60g caster sugar
4cl Aberlour a’bunadh
NB: If you don’t have a’bunadh, you can use Aberlour 12 Year Old or Aberlour 15
Year Old.
For the Cake
120g good-quality dark chocolate
(minimum 60% cocoa)
75g unsalted butter (cut into small pieces)
3 eggs (medium size)
60g caster sugar
35g plain flour
It’s a good idea to prepare the sauce a day ahead so that it gets well impregnated with the whisky.
1. Boil the milk with the ground coffee and coffee extract. Leave to infuse for 10 minutes and then strain through a fine sieve.
2. Whisk the egg yolks with the sugar until pale and creamy. Add the coffee-flavoured milk and continue to whisk. Gently heat the mixture, stirring with a spatula, taking care that it doesn’t boil. When it is thick enough to coat the spatula, remove from the heat and place the saucepan in a large bowl of iced water to cool. Add the whisky to the mixture, mix well and leave in the fridge.
3. Break the chocolate into pieces and melt using a bain-marie or microwave. Add the butter and stir well to get a smooth and glossy mixture. Whisk the eggs in a bowl, add the sugar and beat using an electric whisk until pale and frothy. Add the flour, a little at a time, and continue to whisk. Add the melted chocolate, stirring well with the spatula. Leave the mixture in the fridge for at least two hours.
4. Butter 6 individual moulds or ramekins.
5. 25 minutes before serving the dessert, pre-heat the oven to 200°C/400°F/Gas Mark 6.
Pour the chocolate mixture into the ramekins (three-quarters full). Bake for 8-10 minutes. Carefully turn the portions out onto individual plates, and surround with a ribbon of sauce.
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