Preheat oven to 375°F. Generously butter six 3/4-cup size ramekins or custard cups, or 7 muffin cups.
In a microwave-safe bowl, heat chocolate and butter on Medium 1 to 2 minutes, until butter is melted. Stir, reheating if necessary to melt chocolate; set aside.
Stir egg yolks and 2 tablespoons sugar into chocolate-butter mixture. Add espresso, if using.
Place egg whites in a large mixing bowl; beat until foamy. Combine remaining 2 tablespoons sugar and cocoa powder; gradually beat into whites until soft peaks fold over when beaters are lifted.
Stir 1/3 of the chocolate-butter mixture into whites. Gently fold in remaining chocolate until completely combined.
Divide evenly between cups or pour half the batter into cups and add a filling variation as suggested below. (At this point, the cups can be covered and refrigerated up to 24 hours before baking.)
Bake 10–12 minutes (14–16 minutes if refrigerated) until puffy and cracks form on top. Edges should be firm; center should be moist between the cracks. Cool 3 minutes.
Serve in ramekins, or run a knife around edges and invert cakes onto dessert plates. Serve hot with ice cream.
Variations:
Fill cups with half the batter. Top with a small chocolate truffle, or a teaspoonful of raspberry jam, sweetened flaked coconut, chopped walnuts or pecans. Pour remaining batter on top. Bake as directed above.
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