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1
Preheat oven to 375 degrees F.
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2
Liberally spray six 6 oz ramekins with nonstick cooking spray and place on a baking sheet.
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3
In a double boiler, melt the chocolate and butter.
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4
Alternative: Use a medium size stainless bowl that sits on top of a small saucepan (with water in saucepan) if you do not have a double boiler. Do not let any water get into the melting chocolate.
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5
Remove from heat and cool.
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6
In a large mixing bowl beat eggs with hand mixer for several minutes and thoroughly foamy.
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7
Add sugar, dry mashed potatoes, cocoa powder, vanilla extract, espresso powder and salt. Beat a couple of minutes to mix.
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8
Add the melted chocolate mixture and beat for five minutes. This recipe works best if lots of air is incorporated into the mixture to make the cakes light and airy.
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9
Pour into ramekins. DO NOT under bake or over bake the cakes. Bake for 15 to 17 minutes. Keep your eye on them; you want them to be molten (a bit soft in the middle), but not too much.
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10
Let them rest a few minutes before serving. The center may sink a little - don't worry.
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11
Run a thin knife around the inside edge to help release the cakes.
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12
Top with powdered sugar and whip cream.
