# What You'll Need:
→ Chocolate Mixture
01 - 4 oz bittersweet or semisweet chocolate, chopped
02 - ½ cup unsalted butter, plus extra for greasing
→ Batter
03 - 2 large eggs
04 - 2 large egg yolks
05 - ½ cup granulated sugar
06 - ¼ cup all-purpose flour
07 - 1 teaspoon instant espresso powder
08 - 1 teaspoon pure vanilla extract
09 - Pinch of salt
# Step-by-step Directions:
01 - Preheat oven to 425°F. Grease four 6 oz ramekins with butter and dust lightly with cocoa powder, tapping out excess.
02 - Set a heatproof bowl over simmering water and melt chocolate with butter together, stirring until smooth. Remove from heat and cool slightly.
03 - In a separate bowl, whisk eggs, egg yolks, and sugar until pale and thickened, approximately 2 to 3 minutes.
04 - Stir espresso powder and vanilla extract into the cooled chocolate mixture until fully incorporated.
05 - Gently fold chocolate mixture into egg mixture using a spatula, maintaining volume and airiness.
06 - Sift flour and salt over the mixture, then fold gently until just combined. Avoid overmixing.
07 - Distribute batter evenly among prepared ramekins, filling each approximately three-quarters full.
08 - Place ramekins on a baking sheet and bake for 11 to 13 minutes until edges are set but centers remain soft.
09 - Allow cakes to rest for 1 minute. Run a knife around edges to loosen, then invert onto dessert plates. Serve immediately.