Cooking time: 1 hour
Preheat oven to 180°C.
Sift flour, castor sugar and half the cocoa into a bowl.
Whisk egg and milk together, pour into flour mixture with melted butter and beat to form a smooth batter.
Pour into 4 buttered 300ml ovenproof containers.
Combine brown sugar and remaining cocoa, rubbing it together to break up any lumps and mix well.
Scatter brown sugar mixture evenly over the batter.
Gently pour a shot of espresso over the top of the brown sugar mixture.
Bake for 25-30 minutes, until the top is firm to the touch.
Dust with icing sugar and serve with cream.
Pedro Ximénez should be served slightly chilled, at between 12 and 14ºC, though the younger wines may be served at lower temperatures.
It is a dessert in itself, though combining exceptionally well with desserts based on slightly bitter chocolate, with ice-creams and blue cheeses of great intensity, such as Cabrales or Roquefort.
Serve between 12 & 14º C in a white wine glass.
A perfect way to finish a meal. Pairs perfectly with desserts that aren't too sweet.
In traditional wide rimmed catavinos or in a white wine glass.