Preheat your oven to 425°F (220°C). This high temperature is essential for achieving that perfect molten center.
Grease your ramekins with a little butter or non-stick spray to ensure that the cakes release easily after baking. Place them on a baking sheet for easier handling.
In a double boiler or a microwave-safe bowl, combine the dark chocolate and unsalted butter. If using a microwave, heat in 30-second intervals, stirring in between, until melted and smooth. This step creates the luscious base of your cakes.
Once the chocolate and butter are melted, remove from heat and whisk in the confectioners sugar until well combined. Add the egg, egg yolk, and optional espresso granules, mixing until fully incorporated. Finally, sprinkle in the flour and stir gently until just combined.
Divide the batter evenly among the prepared ramekins, filling each about 2/3 full. This allows room for the cakes to rise and create that delightful molten center.
Bake in the preheated oven for 12-14 minutes. You want the edges to be firm while the center remains soft. Keep an eye on them, as every oven is different!
Once baked, remove from the oven and let them cool for about 1 minute. Carefully invert each ramekin onto a plate. If they don’t release easily, gently tap the bottom. Serve immediately with a scoop of ice cream and a drizzle of hot fudge for an extra touch of indulgence.
