Step 1

Preheat oven to 400°F. Generously butter and dust 5 (4 oz) ramekins with cocoa powder or sugar; set aside.

Step 2

In a medium microwave-safe bowl, melt chocolate and butter in 30-second increments.

Step 3

In a separate large bowl, whisk the eggs and sugar until pale and fluffy. Whisk in the melted chocolate along with the flour, vanilla, and instant coffee if desired.

Step 4

Divide batter into ramekins and place them on a baking sheet. Bake 12 minutes or until the edges begin to pull away from the ramekins but the center is still jiggly.

Step 5

Remove from oven and serve immediately with ice cream.