Pre heat oven to 425 degrees.


Spray four- 6oz. ramekins with non- stick cooking spray and then dust with unsweetened cocoa powder.

In a medium sized microwave safe bowl, combine the chocolate and butter. Microwave for 30 seconds, stirring and then microwave another 10-15 seconds until the chocolate has completely melted. Add in the coffee. Mix gently. Set aside to cool slightly.

In another bowl , add in the flour, sugar and salt, whisking to remove any clumps. Beat the eggs in a small bowl. Set aside.

Slowly add the chocolate mixture to the flour mixture, taking care not to over-mix. Whisk in the eggs until fully incorporated.

Sprinkle a few flakes of the sea salt onto the bottom of each ramekin. Spoon or pour the batter evenly into the prepared ramekins and place on a rimmed baking sheet. Bake for 10-12 minutes at 425 degrees.


The cakes will look undercooked with you remove them from the oven.

Let cakes rest for 1 minute once they are removed from the oven.


Using a thick towel or oven mitts to protect your hands from the heat, place an inverted dessert plate on top of each ramekin (see photo) then flip over. The warm cakes will pop right out.


Top with whipped cream, fruit or ice cream.


Serve immediately .