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, 2-3 minutes or until smooth. Set aside.
Beat eggs in 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. Beat at low speed just until mixed.
Pour batter evenly among prepared cups. Bake 9-13 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 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.