Lava Chocolate Cakes

• 4 teaspoons sugar
• 1/2 cup butter, cubed
• 4 ounces semisweet chocolate, chopped
• 1 cup confectioners' sugar
• 2 eggs
• 2 egg yolks
• 1-1/2 teaspoons instant coffee granules
• 3/4 teaspoon vanilla extract
• 6 tablespoons all-purpose flour
• 1/2 teaspoon salt
• Whipped cream, optional
• Additional confectioners' sugar, optional

1. Grease the bottom and sides of four 6-oz. ramekins; sprinkle each with 1 teaspoon sugar. Place ramekins on a
2. ; set aside.
3. In a medium microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in confectioners' sugar until smooth. Whisk in the eggs, egg yolks, instant coffee and vanilla. Stir in flour and salt; spoon batter into prepared ramekins.
4. Bake at 400u0b0 for about 12 minutes or until a thermometer reads 160u0b0 and cake sides are set and centers are soft.
5. Remove ramekins to a wire rack to cool for 5 minutes. Carefully run a small knife around cakes to loosen. Invert warm cakes onto serving plates. Lift ramekins off cakes. Serve warm with whipped cream or sprinkle with additional confectioners' sugar if desired.

sugar, butter, semisweet chocolate, sugar, eggs, egg yolks, coffee granules, vanilla, allpurpose, salt, cream, sugar

Taken from www.tasteofhome.com/recipes/lava-chocolate-cakes/ (may not work)