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3 ounces of chopped bittersweet chocolate
3 tablespoons of unsalted butter
2 teaspoons espresso powder
1/2 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs
2 egg whites
1/2 cup unsweetened cocoa powder
Preheat oven to 350 degrees F. Melt 3 ounces chopped bittersweet chocolate, 3 tablespoons unsalted butter, and 2 teaspoons espresso powder in a medium saucepan, stirring, over medium heat. Off heat, whisk in 1/2 cup granulated sugar and 2 teaspoons vanilla extract. Whisk in 3 large eggs and 2 egg whites one at a time. Sift 1/2 cup unsweetened cocoa powder over top. Whisk.
Divide among 6 (4 ounce) ramekins. Bake until puffed, tops crack and edges are set but gooey, about 15 minutes. Cool 1 to 2 minutes. Dust with confectioners’ sugar. Serve immediately. Serves 6.