3/4-1 cup semi-sweet chocolate chips
1/2 cup butter, cubed
1 cup sugar
1 teaspoon vanilla extract
2 eggs, beaten
2 egg yolks, beaten
5 tablespoons flour
1 teaspoon instant coffee mix
1/2 teaspoon salt
powdered sugar, garnish
Directions

Grease four, 6 oz. ramekins and preheat oven to 400º F.
In a heat-safe, glass bowl, double boil your chocolate chips over a medium saucepan, filled 1-2-inches with water, over medium heat. Add butter and stir until almost smooth.
Take off heat and whisk in sugar, vanilla extract and instant coffee. Whisk until smooth.
Very slowly pour in the beaten eggs, a little at a time, whisking continuously and waiting until egg is fully incorporated before adding more.
Mix in flour and salt. Mix well.
Place ramekins on baking sheet and pour batter into them, about 3/4 full.
Place in oven and bake for 10-12 minutes, or until the sides are set and the center is semi-set, but still soft to the touch.
Remove from oven and let set a few more minutes. Slowly run a knife around the edge of each ramekin; cake should pull away from the edges.
Place small plate on top of ramekin and carefully turn over to invert cake. Gently lift ramekin off plate, garnish with powdered sugar (or whipped cream, ice cream, or berries) and serve immediately.