Sift the flour and cocoa into a bowl, then stir in the sugar. Add the melted butter and comined egg and milk and mix well. Next, stir in the chopped chocolate and spoon the mixture into a greased 2.5 litre capacity souffle dish.
Next, pour the hot coffee over the top of the pudding and place the dish on a baking tray and bake at 180C for 40 minutes or until puffed and firm to the touch.
Serve immediately with the ice-cream and cream.....YUM
