Mocha Java Cakes

Heat oven to 425°F. Grease 6 (6-oz) individual baking dishes (ramekins) with 1 tablespoon butter.

In medium microwavable bowl, microwave 1 cup butter and the chocolate chips uncovered on High 2 minutes or until chips are softened and mixture can be stirred smooth.

In medium mixing bowl, beat egg yolks and eggs with electric mixer on medium speed 1 minute. On low speed, gradually beat in chocolate mixture until well blended.

In small bowl, stir together 2 cups powdered sugar, the flour, espresso powder and salt. Gradually stir into chocolate mixture until well blended. Divide batter evenly among baking dishes. Place dishes in 15x10x1-inch pan.

Bake 16 minutes or until thermometer inserted into center reads 165°F. Cool 10 minutes. Run knife around edge of cakes to loosen. Place heat-proof dessert plate upside down over each baking dish; turn plate and dish over. Remove dish. Sprinkle cakes with additional powdered sugar.