• Preheat oven to 425°F/220°C.
  Brush a thin layer of melted butter evenly all over the inside of four, 3-inch in diameter (7.5 cm/4 ounces) ramekins. Dust lightly with the cocoa powder and tap over the sink to discard any excess. Place them on a baking sheet and set aside.

Melt the butter and chocolate:

To melt the butter and chocolate in a pan:

• Add the butter to a small saucepan over low heat. When melted, add the chocolate and stir until it melts into the butter. Remove from heat.

To melt the butter and chocolate in the microwave:

• Add the butter to a microwave-safe bowl and microwave in 20 second increments, stirring in between until melted. Add the chocolate and continue in 20 second increments until the chocolate is melted into the butter, stirring to incorporate.
• To a mixing bowl or stand mixer add the eggs, egg yolks and sugar. Beat on low speed for 1 minute then faster speed for 2 minutes until pale and fluffed.
• Pour the melted butter and chocolate slowly into the egg mix while whisking.
• Add the flour and in small batches, whisking in-between additions, until well combined. Stir in the coffee powder.
• Fill the ramekins half full and place a creme egg in the center. Fill the molds so the mix covers the eggs, leaving a little room for the cakes to rise without spilling over.
• Bake in the center of the oven for 10 minutes (depending on your oven). Until the edges look cooked and the centers are sunken and look moist. You don’t want to over bake.
• Remove from oven and allow to cool for 10 minutes.
• To remove from the mold, turn onto a serving plate and serve immediately.