Espresso mud cakes, chocolate syrup & ice cream - Good Food Middle East

Ingredients

• 50g unsalted butter, softened, plus extra for the tin
• 2 tsp espresso powder, dissolved in 2 tsp hot water, plus extra for the tin
• 100g chocolate (70% cocoa solids), broken into squares
• 45g Bournville bar, broken into squares
• 50g golden caster sugar, plus 1 tbsp
• 1 large egg, separated
• seeds from ½ a vanilla pod, or ½ tsp vanilla extract
• 4 tbsp plain flour, sifted
• 4 tbsp golden syrup
• coffee or vanilla ice cream, to serve