This was mind-blowing delicious!! My friends raved the whole evening! Some suggestions, definitely add the 1 tsp. of espresso powder and vanilla as was suggested by another reviewer, also I used Ghirardelli chocolate 75% cocoa, it melts nicer making for a smoother richer consistency of the molten center. Make sure not to overcook, when the top puffs up and there is no longer visible batter its time to take out. I greased the ramekins with butter and dusted with cocoa powder and sugar, they slipped right out! The cocoa powder doesn't leave white like flour. Amazing dessert, don't be gun shy they are a cinch to make and you will have a hit!
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