Molten Mocha Cakes

If you want to double or triple this recipe, just add three minutes or so to the baking time.

2 Tbsp. butter
⅓ cup confectioners' sugar
2 oz semi-sweet chocolate, broken into pieces
1 large egg
1 large egg yolk
1 tsp. espresso powder
1 pinch sea salt
3 Tbsp. all-purpose flour, unbleached

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Butter two 6 oz ramekins, then dust with sugar. Place butter and chocolate in a microwave-safe bowl. Microwave on high in 20 second increments, stirring after each, until melted. Let cool slightly.

Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt. Add chocolate mixture; whisk to combine. Add flour, and whisk just until combined (do not overmix). Pour batter into prepared ramekins. (Recipe can be made ahead up to this point.)

Bake until a toothpick inserted ½“ from edge of ramekins comes out clean, and a toothpick inserted in 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.

Makes 2 servings.