1. Preheat oven to 425ºF.
2. Grease custard cups.
3. Melt chocolate & butter in large bowl.
4. Wisk until complete mixed.
5. Wisk in sugar & coffee.
6. Wisk in eggs and then flour.
7. Pour into cups.
8. Place on cookie sheet.
9. Bake for 14-15 min.
10. Let stand
1 minute.
Serve with vanilla ice cream, raspberries, powder sugar etc.
Keeps up to 2 days in refrigerator.
To reheat, bake
at 425 for 12-13 min.
