Molten Mocha Cakes

These were awesome! Very chocolatey and gooey on the inside.

Serves 2, prep time 10 minutes, total time 35 minutes
If you want to double or triple this recipe, just add 3 minutes or so to baking time.

Ingredients:
2T unsalted butter, plus more for ramekins
1/3 cup confectioners' sugar, plus more for ramekins and serving
2 oz semisweet chocolate, broken into pieces
1 large egg
1 large egg yolk
1 tsp espresso powder
pinch salt
3 T all-purpose flour

Directions:
1. Preheat oven to 400. Butter two, 6oz ramekins, then dust with sugar. Place butter and sugar in microwavable bowl. Microwave on 20 second increments, stirring after each until melted. Let cool slightly.

2. Meanwhile, in a small bowl, whisk together the egg, egg yolk, sugar, espresso powder and salt. Add chocolate mixture; whisk to combine. Add flour, and whisk until just combined (do not overmix). Pour batter into prepared ramekins.

3. Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean and a toothpick inserted in the center comes out wet, 10-12 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. Dust with sugar, serve immediately.

How to make ahead: Cover ramekins with plastic wrap after step 2; refrigerate up to 1 day. Bake 14-16 minutes.