Preheat the oven to 200 ̊C then grease 4 ramekins, mugs or moulds and place on a baking tray.
Melt your chocolate and butter in a Pyrex bowl over a pan of hot water and stir until smooth. Then cool for 10-15 minutes. Mix the sugar then eggs one at a time. Add in the vanilla and coffee and finally the flour. Divide the mixture into ramekins.Then bake for 10-12 minutes until the tops are firm to touch but the middle is still soft. Run a knife around the edges before turning out and serving with Trewithen single pouring cream.