Warm Chocolate Cake

Directions

1. 1
   Preheat oven to 450°F.
2. 2
   Butter and lightly flour 6 (6oz) ramekins. Tap out excess flour.
3. 3
   In a small saucepan, bring 2 inches of water to a boil.
4. 4
   In a large glass bowl, add butter, chocolate and espresso powder.
5. 5
   Lower heat and place bowl over the simmering water. Slowly whisk mixture until the chocolate is almost completely melted.
6. 6
   Remove bowl from heat and continue to whisk mixture until all chocolate has melted. Allow to cool slightly.
7. 7
   In a large bowl, add eggs, yolks, and sugar. Using an electric mixer, beat until light and fluffy and pale in color.
8. 8
   Reduce speed to medium-low and slowly pour in the chocolate mixture. Add the flour and mix until just combined. Do not overwork the batter.
9. 9
   Divide the batter between the molds.
10. 10
    Place molds on a baking sheet and place in oven for 7 minutes. The top and sides should be cooked and dry and the inside will be runny.
11. 11
    Using oven mitts, carefully invert each mold onto a plate and let sit for 10 seconds. Then lift one corner of the ramekin and the cake should slip out.
12. 12
    Garnish with sweetened whipped cream and serve warm.