Small batch recipe for two!

1/3 cup semisweet chocolate chips 4 TBSP unsalted butter 1 large egg 1 large egg yolk 3 TBSP granulated sugar pinch of salt 1/2 tsp instant espresso  1/4 tsp vanilla extract 2 TBSP all-purpose flour

Combine chocolate and butter. Heat in 15-sec pulses in microwave. Stir in-between each pulse until almost melted. Remove from microwave before chips melt all the way, and stir to melt them entirely.

In a medium bowl, beat together with an electric mixer on medium-high speed the egg, egg yolk and sugar. Beat until light and fluffy.

Add  salt, espresso powder and vanilla extract. Beat until just combined. Stream in the melted chocolate and butter, and beat until combined. Finally, fold in the flour with a spatula.

Divide mixture between two ramekins. Place ramekins on a small baking sheet. Bake for 13-14 minutes at 425F until tops of the cakes appear dry and the edges are starting to turn dark brown.

Let cakes rest for 1 minute only on baking sheet. If you let them sit longer, they will finish cooking al the way through. Serve Immediately!