Ingredients
1/2
teaspoon unsweetened baking cocoa
1 1/2
cups bittersweet chocolate chips
1
cup butter, cut into pieces
3/4
cup granulated sugar
8
eggs
2
teaspoons instant espresso coffee powder or granules
Powdered sugar, if desired
Preparation
Heat oven to 325°F. Spray 8 (6-oz) individual baking dishes (ramekins) with cooking spray. Sprinkle sides of dishes with cocoa. Place on cookie sheet.
In 1-quart saucepan, melt chocolate chips and butter over low heat, stirring frequently. Remove from heat; cool completely.
In large bowl, beat granulated sugar, the eggs and coffee powder with electric mixer on high speed 3 minutes. Add cooled chocolate mixture, beating on low speed just until blended. Divide batter evenly among baking dishes.
Bake 25 minutes, rotating cookie sheet after 10 minutes (edges should be set but center of cakes should look unbaked). Cool 10 minutes. Run knife around edges of dishes to loosen cakes. Sprinkle with powdered sugar. Serve warm.
