Molten Mocha Mini cakes

• 2 tablespoons unsalted butter, plus more for ramekins
• 1/3 cup confectioners sugar, plus more for ramekins and serving
• 2 ounces semisweet chocolate, broken into pieces
• 1 large egg
• 1 large egg yolk
• 1 teaspoon espresso powder
• Pinch salt
• 3 tablespoons all-purpose flour

Tips and Tricks: I made my own espresso powder by dehydrating some used coffee grinds. I didn't think of this ahead of time so I just dumped out the coffee maker, and popped them in the oven for 30 min. or so. Instant espresso is quite expensive so this is definitely a "money saver" in these tight times ;)

I would also recommend not putting these in the oven until you are ready to eat them otherwise you'll be eating tepid mocha cake.

1. Preheat oven to 400 degrees. Butter two 6-ounce 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.
2. 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.)
3. Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10 to 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.

-kellie