Ingredients

• 2 tbsp. unsalted butter
• 1 c. confectioners’ sugar
• 2 oz. semisweet chocolate
• 1 large egg
• 1 large egg yolk
• 1 tsp. espresso powder
• 1 pinch salt
• 3 tbsp. all-purpose flour

Instructions

1. Preheat oven to 400 degrees F.
2. Butter two 6-ounce ramekins, then dust with sugar.
3. Place butter and chocolate in a microwave-safe bowl. Microwave on high in 20-second increments, stirring after each, until melted. Let cool slightly.
4. Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt.
5. Add chocolate mixture; whisk to combine. Add flour, and whisk just until combined (do not overmix).
6. Pour batter into prepared ramekins. (Recipe can be made ahead up to this point.)
7. Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10 to 12 minutes (do not overbake). Cool 10 minutes on a wire rack. Run a knife around inside of ramekins to loosen. Invert cakes onto serving plates.
8. Dust with sugar; serve immediately.