Hello, chocolate lovers. This chocolate cake is truly an easy chocolate dessert that has a big wow factor considering how effortless it can be.  I don't have the patience for elaborate desserts so you can be assured this really is painless to whip up.  Jazz up the chocolate with whatever you like, orange zest, coffee, raspberry liquor, even a pinch of cayenne pepper.  I also recommend adjusting the sugar addition depending on how sweet the chocolate you are using is.  You can store the ramekins with the chocolate mix in the fridge, just allow them to come to room temperature before you bake them.   

1 stick plus 1 T butter

6 oz chocolate (semi sweet or bittersweet)

3 eggs

3 yolks

1/2 to 1 c powdered sugar 

1 t vanilla extract

1/2 c flour

1 T coffee liquor

pinch of espresso powder (optional)

1 t orange zest (optional)

6 ramekins

Preheat oven to 425.  Melt 1 T butter and brush inside of each ramekin. You could dust inside with sugar or cocoa.  Melt 1 stick of butter and chocolate (either over double boiler or in the microwave).  Add coffee liquor, espresso powder and orange zest.  With a hand beater or stand mixer with the whisk attachment beat eggs, yolks, sugar and vanilla on high for several minutes until large in volume and pale yellow.  Gently whisk in the chocolate, then fold in flour.  Pour into each ramekin, place onto baking sheet and bake for about 10-14 minutes depending on your oven (it should just be set but still wiggle a bit).  Let rest for a few minutes before serving - turn over onto dessert plate and dust with some powdered sugar.  Serve with whipped cream, ice cream, fresh raspberries, etc.