Directions

1. Spray four 6 ounce ramekins with cooking spray or grease. Sprinkle each with 1 teaspoon of sugar. Place the ramekins on a baking sheet.
2. Melt the butter and chocolate in a medium bowl in the microwave for 60 seconds. Stir and, if necessary, microwave in 30 second increments until smooth. Stir in the confectioner’s sugar until smooth. Whisk in the eggs, egg yolks, instant coffee and vanilla. Stir in flour and salt. If baking immediately, spoon batter into ramekins.
3. Bake at 400°For about 12 minutes. Do not over bake.
4. Remove ramekins to a wire rack and cool about 5 minutes.
5. Run a small knife around the cakes to loosen and invert warm cakes onto serving plates. Lift ramekins off cakes. Serve warm with one or more of the optional toppings.