Preheat oven 425 degrees.  Spray 2 ramekins with nonstick cooking spray and place on baking sheet.

Microwave butter and chocolate in microwave safe bowl for 20 seconds, then stir.  Repeat in 20 second increments/stirring until melted.  Whisk in powdered sugar until smooth.  Add egg, egg yolk. and vanilla.  Mix until smooth and fully combined.

Add flour and espresso powder and mix until just combined…do not over mix.  Pour batter evenly into the 2 prepared ramekins.

Bake for 12-14 minutes until edges are firm with a soft center.  Remove from oven and allow to stand for a minute.  Invert ramekins on to serving plates.  top with ice cream, if desired, and serve.