Molten Chocolate Cakes for Two

Preheat the oven to 425°. Spray two small custard cups liberally with cooking spray. In my experience, the fluted shape of Pyrex cups unmold easier than straight-sided ramekins.

Melt butter and chocolate in a double boiler over low heat, or in the microwave using 30-second pulses until the mixture is homogenous. Set aside.

Whisk eggs, sugar, espresso powder and vanilla using an electric hand-held mixer until thick ribbons form, about 3 minutes. If you’re doing this step by hand, use a big wire whisk and don’t stop until the mixture turns a pale yellow and forms ribbons. Fold the flour into this mixture, and then add the chocolate.

Divide between the two custard cups and bake for 13-14 minutes, until the tops of the cakes look well done. If you under-bake, the center of the cake will pour out the top when unmolding. Let stand for one minute before inverting onto plates. Serve with ice cream or whipped cream.