Idahoan Molten Lava Cakes

Preheat oven to 375 degrees F (190 degrees C). (5 minutes)

Generously grease and lightly flour six 6-ounce ramekins. Place them on a baking sheet. (5 minutes)

In a double boiler or heatproof bowl set over a simmering pot of water (ensure the bowl doesn't touch the water), melt the bittersweet chocolate, semisweet chocolate, and butter together, stirring occasionally until smooth. (10 minutes)

Remove from heat and let cool slightly. (5 minutes)

In a large mixing bowl, using an electric mixer, beat the eggs and sugar together on medium-high speed until light and foamy, about 3-5 minutes. (5 minutes)

Gradually add the instant mashed potato flakes, cocoa powder, vanilla extract, espresso powder, and salt. Beat on low speed until just combined. (2 minutes)

Slowly pour in the melted chocolate mixture, mixing until everything is smooth and well combined. Be careful not to overmix. (3 minutes)

Divide the batter evenly among the prepared ramekins. (3 minutes)

Bake for 15-17 minutes, or until the edges are set but the center is still soft and slightly molten. Keep a close eye on them! (17 minutes)

Let the cakes cool in the ramekins for a few minutes before inverting them onto plates. (5 minutes)

Gently run a thin knife around the edges of each cake to loosen them from the ramekins.

Dust with powdered sugar and serve immediately with a dollop of freshly whipped cream or a scoop of vanilla ice cream.