Grease two ramekins with butter or spray with a nonstick spray.
Preheat oven to 400 F degrees.
Place semi-sweet chocolate chips and butter in a bowl.
Place a pan half full with water on stove top. Once the water starts simmering [not boiling], place the bowl of chocolate and butter over it. The bowl should not touch the water.
Keep stirring till the chocolate and butter are completely melted and form a smooth mixture. You can also melt these using microwave, stirring after every 30 seconds.
Remove from stove top, add in the instant coffee, granulated sugar and vanilla into the mixture and whisk till well combined.
Wait for 5 minutes for the mixture to cool down a bit [we don't want to cook the eggs!] and then add in 1 egg and 1 egg yolk and mix till well combined.
Finally add in the flour and mix to form a smooth batter.
Pour batter into the prepared ramekins.
Bake at 400 F degrees for 11-12 minutes. The edges will look done, but the center will still look gooey, that's when you want to take your cakes out.
Remove from oven and let the cakes sit down at room temperature for 5 minutes.
Invert each cake onto the serving plate.
Dust with powdered sugar. Place some raspberries on top and serve with a scoop of vanilla ice cream on the side.