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Spay 4 6-0z ramekins with cooking spray and set aside.
Melt chocolate chips and butter in a microwave in 30 sec increments until melted and smooth. Add coffee, vanilla and salt. Add in eggs and egg yolks.
Stir in flour. Fill each ramekin 2/3 of the way full.
NOTE: At this point you can cover each ramekin with foil and refrigerate until ready to bake and serve.
Place ramekins on a cookie sheet and bake for 10 mins. (NO LONGER!) Centers will still be concaved.
Allow to cool just until cool enough to handle. Place plate on top and flip ramekin over. Dust with powdered sugar and top with a fresh raspberry. Serve with a scoop of vanilla ice cream
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