Makes: 4 servings

Total time: 30 minutes

Ingredients

4 teaspoons/16g sugar
1/2 cup/115g butter, cubed
4 ounces/113g semisweet chocolate, chopped
1 cup/130g confectioners’ sugar
2 eggs
2 egg yolks
1-1/2 teaspoons/1.7g instant coffee granules
3/4 teaspoon/4ml vanilla extract
6 tablespoons all-purpose flour
1/2 teaspoon/2ml salt
Whipped cream, optional
Additional confectioners’ sugar, optional

Preheat oven to 400F/204C/Gas 6
Grease the bottom and sides of four  ramekins; sprinkle each with 1 teaspoon/5ml sugar. Place ramekins on a baking sheet; set aside.

In a medium sized saucepan over medium heat,melt butter, turn off heat and the chocolate; stir until smooth. Stir in confectioners’ sugar until smooth. Whisk in  eggs, egg yolks, instant coffee and vanilla. Stir in flour and salt; spoon batter into prepared ramekins. Place on a baking sheet.

Bake 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 sprinkle with additional confectioners’ sugar if desired.