Ingredients
4 teaspoons sugar1/2 cup butter, cubed4 ounces semisweet chocolate, chopped1 cup confectioners’ sugar2 large eggs, room temperature2 large egg yolks, room temperature1-1/2 teaspoons instant coffee granules3/4 teaspoon vanilla extract6 tablespoons all-purpose flour1/2 teaspoon saltOptional: Whipped cream or additional confectioners’ sugar
Preparation
Grease the bottoms and sides of four 6-oz. ramekins; sprinkle each with 1 teaspoon sugar. Place ramekins on a baking sheet; set aside.
In a medium microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in confectioners’ sugar until smooth. Whisk in the eggs, egg yolks, instant coffee and vanilla. Stir in flour and salt; spoon batter into prepared ramekins.
Bake at 400° for about 12 minutes or until a thermometer reads 160° and cake sides are set and centers are soft.
Remove ramekins to a wire rack to cool for 5 minutes. Carefully run a small knife around cakes to loosen. Invert warm cakes onto serving plates. Lift ramekins off cakes. Serve warm, with whipped cream or additional confectioners’ sugar if desired.
