4 oz butter, plus more to butter the molds
4 oz bittersweet chocolate
1 tablespoon espresso instant coffee
2 egg yolks
¼ cup sugar
2 tablespoons flour, plus more for dusting the molds
¾ cup fresh berries
Fresh whipped cream
Preheat the oven to 450˚F.
In a small saucepan over low heat, melt together the butter, chocolate, and espresso.
Beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.
Mix together the melted chocolate into the egg mixture, then quickly beat in the flour until combined.
Butter and lightly flour four 4-ounce molds or ramekins, tapping out the excess flour.
Divide the batter evenly between the molds.
Bake the molds on a baking sheet for 6 minutes, or until the center is soft, but the sides are set.
Invert onto a plate, unmold and serve with fresh berries and whipped cream.