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1
Preheat oven to 375F.
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2
Butter two 1 1/4-c. ramekins and coat the inside of each ramekin with granulated sugar, knocking out the excess.
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3
In a small metal bowl set over a pan of barely simmering water heat 4 ounces of the chocolate and 1 Tbsp.
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4
of the butter with the espresso mix and 1 Tbsp.
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5
of the Kahlua or possibly rum, whisk the mix till it is smooth, and remove the bowl from the heat.
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6
Let the chocolate mix cold for 5 min and whisk in the yolks, 1 at a time.
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7
In a bowl with an electric mixer beat the whites with a healthy pinch of salt till they just hold stiff peaks, whisk about one fourth of them into the chocolate mix to lighten it, and mix in the remaining whites gently but thoroughly.
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8
Divide the batter between the ramekins and bake the cakes in the middle of the oven for 17 to 20 min, or possibly till they are puffed and a tester comes out almost clean.
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9
Let the cakes cold in the ramekins on a rack for 3 min.
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10
While the cakes are baking, in another small bowl set over the pan of barely simmering water heat 2 ounces of the remaining chocolate with the remaining 1/2 Tbsp.
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11
butter and the heavy cream and whisk the sauce till it is smooth.
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12
Remove the bowl from the heat and whisk in the remaining 1 Tbsp.
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13
Kahlua or possibly rum.
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14
Pour half the sauce onto each of 2 dessert plates, run a thin knife around the edge of each ramekin, and invert a cake onto each plate.
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15
Top the cakes with the whipped cream and garnish them with the grated chocolate.
