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Export 6 ingredients for grocery delivery
Step 1
Preheat oven to 425F and spray two ramekins (about 3-4 inches in diameter or about 4 ounces each) with cooking spray, place ramekins on a baking sheet; set aside.
Step 2
To a medium microwave-safe bowl, add the chocolate, butter, and heat on high power to melt, about 1 minute. Stop to whisk until smooth. If needed, return bowl to micro and heat in 15-second increments until chocolate can be whisked smooth.
Step 3
Add the sugar, egg, egg yolk, and whisk until smooth.
Step 4
Add the flour, optional espresso granules, and stir until just combined; don’t overmix.
Step 5
Pour batter into prepared ramekins, divided evenly.
Step 6
Bake for about 12 minutes, or until edges are set but center is still soft; don’t overbake. Baking times will vary based on oven, ramekins, and climate variances; bake until as done as desired.
Step 7
Allow cakes to cool in ramekins for about 1 minute, gently rim the edges of ramekins with a paring knife, and invert over serving dishes to dislodge cakes.
Step 8
Optionally top with ice cream, hot fudge, and serve immediately. Cakes are best warm and fresh.
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