In a bowl, using an electric mixer beat the egg, egg yolk and sugar. Beat in flour.
Add the chocolate mixture and beat until smooth.
Fill ramekins with the batter and refrigerate until ready to bake.
Bake in a preheated 450 degree oven for 8 to 10 minutes. Let stand 15 seconds. Run a knife around the edge, and then invert each cake onto a plate.
Dust with confectioners' sugar.
**Make ahead tip: Refrigerate the batter in the ramekins for up to 1 day. Before baking bring to room temperature.
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