Beat together the eggs, egg yolks, and 6 Tbsp. sugar in a bowl with a mixer on high until the batter lightens in color and thickens, about 7 minutes. Add the sifted flour, espresso powder, and salt, then beat for 30 seconds more. Fold in the cooled chocolate mixture.
5️⃣ Fill Ramekins:
Spoon a generous ⅓ cup of batter into each prepared ramekin.
6️⃣ Bake:
Bake the cakes until the sides are set and the centers are a little sunken and somewhat soft, about 8-9 minutes, rotating the pan halfway through baking. Let the cakes cool on the baking sheet for 30 seconds. Carefully run a paring knife around the edges of the ramekins.
7️⃣ Serve:
Cover each cake with an inverted dessert plate and carefully turn over. Let the cakes cool in the ramekins for 5 minutes more before unmolding. Serve immediately, optionally with vanilla bean ice cream and a shaved chocolate garnish.
Additional Information:
Prep Time: 20 minutes
Cook Time: 9 minutes
Total Time: 29 minutes
Servings: 8 cakes
Nutrition Facts: 400 calories, 32g carbs, 6g protein, 28g fat, 17g sat fat, 180mg cholesterol, 150mg sodium, 120mg potassium, 2g fiber, 24g sugar, 10% vitamin A, 2% vitamin C, 4% calcium, 10% iron.
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