• 100 g butter
  • 200 g dark chocolate
  • 2 tblsp ground almonds, plus extra for dusting
  • 2 medium egg yolks
  • 2 eggs
  • 4 tblsp caster sugar
  • 1 tblsp irish cream liqueur
  • icing sugar to dust


  • Heat the oven to 180°C/Fan 160°C/Gas 4.
  • Butter 10 espresso cups and dust with ground almonds. Shake out excess.
  • Place the chocolate in a ceramic bowl over a saucepan of simmering water.
  • Melt the butter separately and pour over the chocolate. This will ensure the chocolate melts quicker.
  • In a bowl, whisk the yolks, whole eggs and sugar together until light and pale in colour.
  • Gently fold in the chocolate mixture, ground almonds and Baileys.
  • Divide the mixture between the espresso cups filling until ¾ full.
  • Bake for 15-20 minutes until risen and just set (allow longer if using ramekins).
  • Dust with icing sugar and serve.


Note: If served in espresso cups, this recipe can serve up to 10 guests.