1 cup real semi-sweet chocolate chips
2 teaspoons instant coffee granules
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon vanilla
Sweetened whipped cream, if desired
Heat oven to 400°F. Grease and lightly flour six (5 or 6-ounce) glass custard cups. Place onto ungreased baking sheet. Set aside.
Melt butter, chocolate chips and coffee granules in 1-quart saucepan over medium heat, stirring occasionally, until smooth (2 to 3 minutes). Set aside.
Beat eggs in small bowl at high speed until slightly thickened and lemon-colored. Continue beating, gradually adding sugar, until light and fluffy. Add melted chocolate, flour and vanilla. Reduce speed to low; beat just until mixed.
Pour batter evenly among prepared cups. Bake for 9 to 13 minutes or until top is puffy and crackled in appearance, but center is still soft. Cool 5 minutes; loosen cakes with knife.
Invert cakes onto individual serving plates. Sprinkle with powdered sugar. Serve warm with whipped cream, if desired.
Batter can be prepared several hours ahead. Bake just before serving. Cover and refrigerate if more than 1 hour. Allow to stand at room temperature at least 15 minutes to warm slightly before baking.
To easily sift powdered sugar, place sugar in small strainer. Gently tap strainer to allow the sugar to fall through openings onto cakes.
This dessert can also be served with ice cream.