• 120g butter, diced
  • 180g very good quality chocolate, finely chopped
  • 1 tbsp instant coffee
  • 3 egg yolks
  • 1 vanilla pod
  • 4 tbsp sugar
  • 2 pinches of salt
  • 3 egg whites
  • Extra sugar for the cups
  • Whipped cream for serving
  • Cocoa powder or grated chocolate for serving


  1. First, preheat a convection oven at 200ºC.
  2. From the total amount of butter, butter six ovenproof cups generously and sprinkle them with a little sugar.
  3. Set them aside.
  4. Melt your chocolate with the rest of the butter and the coffee in a bain-marie.
  5. In another bowl, beat the egg yolks with 3 tablespoons of sugar and the vanilla either with a whisk or hand mixer until the mixture whitens and thickens.
  6. Add the melted, lukewarm chocolate.
  7. Beat the egg whites with the salt using a whisk until soft peaks form. Add the remaining tbsp of sugar and beat vigorously for a few seconds until the meringue thickens.
  8. Gently fold the meringue into the chocolate mixture. Make sure you don’t mix it for too long, just enough to combine the mixtures.
  9. Bake for 10 minutes until they puff up, the edges unstick from the side and, the surface sets, but the center remains moist.
  10. Serve the cups hot with a little thick cream on the surface and a sprinkle of cocoa.


Source: Argiro Barbarigou