Ingredients:

-4 ounces of semi-sweet chocolate chips

-1 stick of butter

-1 Cup of powdered sugar (sifted)

-2 egg yolks

-2 large eggs

-1 TBSP vanilla extract 

-6 TBSP of flour

-1 TBSP instant coffee

-1 TBSP dry espresso 

-Whipped cream 

-Melted white chocolate

Optional:

-Extra chocolate chips

-Strawberries 

Directions: 

Preheat the oven to 400℉. Spray 4 oven safe ramekins and place on a baking sheet. In a large microwave safe bowl melt butter and chocolate chips in 30 second increments. Whisk until smooth.  Prepare powdered sugar by sifting. This creates a more smooth mixture, less clumps. Stir in the powdered sugar until it's just about incorporated. Add in the egg yolks and mix. Add in the whole eggs, and mix. Add in the vanilla. Add the flour, instant coffee, and espresso. Stir until it is combined. This is where you can add additional chocolate chips if you would like. Divide combined mixture into the 4 ramekins evenly. Place the cookie sheet in the oven with the ramekins and bake for about 12-15 minutes. This should look well baked and not too jiggly. Once removed from the oven let them cool for a few minutes. Then invert onto the desired plate. Top with whipped cream, or drizzle with melted white chocolate, and strawberries. I most enjoy this with some good ole vanilla ice cream. Make sure to serve and enjoy while cakes are still warm to get the ooey goodness on the inside.