These can be made at least a day ahead, covered and left in the fridge. Serves six to eight, using small ovenproof pots or ramekins
Pre-heat oven to 180C/fan 160C/gas mark four
200g dark 60–70pc cocoa chocolate 500ml single cream 45g caster sugar Pinch of salt 1 teaspoon instant espresso coffee 6 large egg yolks or 7 medium 1 teaspoon vanilla extract
Put chocolate in heat-proof bowl. Heat cream, sugar, salt and coffee in a pan until sugar has dissolved, then pour on to chocolate stirring until dissolved and creamy. Leave to cool.
Once cooled, whisk in egg yolks and vanilla until smooth. Pour chocolate mix into jug and fill ramekins or pots, stand in a roasting tin filled with warm water to halfway up the pots. Cover tightly with tin foil and bake for 30-35 minutes.
Serve warm or at room temperature with a jug of double cream.