Ingredients

• 8 oz. bittersweet chocolate
• 2 sticks (1 cup) unsalted butter + extra for ramekins
• 1/2 teaspoon instant coffee
• 4 eggs
• 4 egg yolks
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1/4 cup flour + extra for ramekins

Directions

1. you’ll need 6 ramekins (mine are 10cm in diameter and hold 1 cup of water). using a pastry brush, coat the inside of the ramekins with softened butter. on the sides, paint in vertical stripes. this will help get the cakes out easier. dust with flour and tap out any excess.

2. preheat oven to 425 degrees.

3. in a heat proof bowl, add the chocolate, butter and coffee powder. set the bowl over a pot of boiling water and mix until everything is melted and the mixture is smooth. remove from the heat and let cool slightly.

4. in the bowl of an electric mixer fitted with the whisk attachment, whisk together the eggs, yolks, sugar and vanilla until fluffy and pale. with the mixer speed on low, slowly drizzle in the cooled chocolate mixture and mix until everything is well combined.

5. sift in the flour and gently fold in until everything is just well combined. do not overmix.

6. divide the batter into the 6 ramekins and place on a baking sheet.

7. bake until the cakes puff up slightly and are set on top, about 13-15 mins.

8. using oven mitts, carefully invert the ramekin onto a plate. let sit for about 10 secs and carefully the lift the ramekin. the cake should easily slip right out.

9. have your garnishes and accompaniments ready! powdered sugar, berries, mint, ice cream, anything you want!

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