2tablespoonssoftened unsalted butterplus more for greasing ramekins
2tablespoonssugarplus more for coating the ramekins
1egg plus 1 egg yolk
2Tablespoonsall purpose flour
1/2teaspooninstant coffeeoptional, but intensifies chocolate flavor, see notes
Preheat oven to 425°F
Generously butter the inside of two 6-8 ounce ramekins or custard cups. Place a small spoonful of sugar in each, and turn the cup to fully coat the inside with the sugar. Dump out any excess. Set aside.
In the microwave, melt the chocolate, stopping every 30 seconds to stir (should take a total of 60-90 seconds). Don't overheat, and take out when just melted. Set aside. (You can also do this over a double broiler).
Cream together the butter and the sugar in a medium bowl. You can do this by hand or use a hand mixer.
Add the egg and egg yolk, beat until fully combined and starting to get foamy.
Add the flour, salt and instant coffee, beat until just combined.
Add about 1/3 of the melted chocolate to the mixture, stir until combined. Then add the rest of the chocolate, stir to fully mix.
Divide evenly between the two ramekins. Bake for 10-11 minutes, until the tops are just set (they should look slightly under baked)
Allow to sit for 5 minutes, then use a butter knife to run run around the edges of each cake. Turn upside down onto a plate and give the top a tap, the cake should fall out onto the plate.
Serve right away. I like to serve mine with ice cream, but you an also serve with berries, whipped cream, or just plain.