1 cup oil
3/4 cup cocoa
3/4 cup organic cane sugar
1/2 teaspoon coffee, diluted in a bit of hot water
1/2 cup corn starch
1. Preheat oven to 350 degrees Fahrenheit. Grease or line 6 - 8 ramekins or muffin tins.
2. In a medium mixing bowl, whisk eggs and oil. Add remaining ingredients and mix well.
3. Divide among 6 - 8 ramekins or muffin tins. Bake for 20 minutes.
4. Optional: Add honey glazed pecans or chocolate chips to the batter before baking. Serve warm with a scoop of ice cream.