Preheat oven to 425F and spray two ramekins (about 3-4 inches in diameter or about 4 ounces each) with cooking spray, place ramekins on a baking sheet; set aside.

To a medium microwave-safe bowl, add the chocolate, butter, and heat on high power to melt, about 1 minute. Stop to whisk until smooth. If needed, return bowl to micro and heat in 15-second increments until chocolate can be whisked smooth.

Add the sugar, egg, egg yolk, and whisk until smooth.

Add the flour, optional espresso granules, and stir until just combined; don’t overmix.

Pour batter into prepared ramekins, divided evenly.

Bake for about 12 minutes, or until edges are set but center is still soft; don’t overbake. Baking times will vary based on oven, ramekins, and climate variances; bake until as done as desired.

Allow cakes to cool in ramekins for about 1 minute, gently rim the edges of ramekins with a paring knife, and invert over serving dishes to dislodge cakes.

Optionally top with ice cream, hot fudge, and serve immediately. Cakes are best warm and fresh.