Step 1: Preheat your oven to 325°F (160°C) for even cooking.
Step 2: Melt the chopped bittersweet chocolate in a double boiler or microwave until smooth. Set aside to cool slightly.
Step 3: In a mixing bowl, whisk the whole egg, egg yolks, and 1/2 cup granulated sugar until pale and slightly thickened.
Step 4: Heat the heavy cream in a saucepan until it begins to simmer. Stir in the coffee liqueur, vanilla extract, and vanilla bean seeds. Let cool slightly.
Step 5: Slowly pour the warm cream mixture into the egg mixture while whisking continuously to temper the eggs.
Step 6: Stir in the melted chocolate until well combined.
Step 7: Strain the mixture through a fine-mesh sieve into a measuring cup or bowl to remove lumps. Pour into ramekins, filling three-quarters full.
Step 8: Place ramekins in a baking dish and fill with hot water halfway up the sides of the ramekins.
Step 9: Bake for 30-35 minutes until edges are set but center jiggles slightly.
Step 10: Let ramekins cool to room temperature, then refrigerate for at least 4 hours or overnight.
Step 11: Before serving, sprinkle with 1/4 cup granulated sugar and caramelize with a kitchen torch.
Step 12: Serve alongside freshly baked sugar cookies.
