2. Place the chocolate in a microwave-safe bowl. Microwave on high at 30-minute intervals, stirring between each interval until it's completely melted.
3. In a separate bowl, beat the butter and sugar using an electric mixer until light and creamy. Add the eggs and mix until well combined. Add flour, coffee, and salt. Mix to just until combined.
6. Bake only until the tops have set and the edges begin to separate from the ramekins, about 11-12 minutes. Remove from the oven and let it sit for about 5 minutes.