Ingredients:

1 cup of chocolate chips
5 tbsp. of butter (softened)
1⁄2 tsp. instant coffee (optional)
1 tsp vanilla
2 eggs
2 egg yolks
1⁄4 tsp. salt
1⁄4 cups of flour
Cooking spray
2 tbsp powdered sugar
Ice cream (optional)
Raspberries (optional)

 

Utensils

• Measuring cup
• Measuring spoons
• Ramekins
• Cookie tray

 

Directions

1. Preheat oven to 450F

2. Spray 4 – 6 oz. ramekins with cooking spray and set aside.

3. Melt the chocolate chips and butter in microwave safe bowl in 30 second increments until completely melted and smooth.

4. Once completely melted pour into mixing bowl. Then add in the coffee, vanilla and salt into bowl. Stir until smooth. Then add in the two eggs and two egg yolks. Stir until smooth then begin to stir in flour.

5. Once the batter is completely smooth, fill each ramekins 2/3 of the way full.

6. Place ramekins on a cookie tray and bake for 10 minutes. Do not exceed 10 minutes. By the end of the ten minutes the center should be runny but the edges should be firm.

7. Then remove the cookie tray from oven and carefully invert the cakes onto dessert plates, top with pow- dered sugar, raspberries and serve with side of ice cream if desired.