Chocolate Espresso Cake

So I tried out a new dessert and it was delicious! It is similar to Chili's molten chocolate lava cake, creamy on the inside!

Ingredients:
2 TBSP of unsalted butter, extra for ramekins
1/3 cup of confectioners sugar, extra for ramekins
2 oz. semisweet chocolate
1 large egg
1 large egg yolk
1 TSP espresso powder
pinch of salt
3 TBSP of flour

1. Prehead oven to 400 degrees.
2. Butter 2 5-7 oz. ramekins and dust with confectioners sugar.
3. Place unsalted butter and semisweet chocolate in microwave. Heat for 20 second increments, stirring each time. Let cool slightly.
4. Whisk egg, egg yolk, espresso, and salt.
5. Add chocolate. Whisk to combine. Add flour. Whisk to combine. Do not over whisk. Pour into ramekins.
6. Bake 9-12 minutes. Insert toothpick near edge, it should come out clean. Insert toothpick in center, it should come out wet.
7. Let cool for 10 minutes. Serve immediately after. Dust with confectioners sugar on top.