Preheat oven to 350ºF. Spray ramekins with nonstick cooking spray.

Over a double boiler (or in the microwave), melt chocolate with margarine. Mix until smooth and set aside to cool.

In a small bowl, combine cocoa, hot water, and coffee. Mix to form a paste. Set aside.

In the bowl of an electric mixer, beat egg yolks with 1/2 cup sugar until mixture is thick and pale yellow in color. Add cooled chocolate and coffee/cocoa mixture and mix until just combined.

In the clean bowl of an electric mixer, beat egg whites with remaining teaspoon sugar until stiff peaks form. Do not overmix.

Gently fold half the egg whites into chocolate mixture. Fold in the remaining egg whites. Pour mixture into greased molds. Bake for 15 to 18 minutes, until tops of cake are just firm. Do not overbake or insides won’t be gooey. Serve warm.

Melt bittersweet or semisweet chocolate (milk chocolate also works) and spread it on a sheet of Gefen Parchment Paper over a baking sheet. You can use the back of a spoon to spread; it does not need to be so thin.

Sprinkle with pistachios. (Almonds and dried fruit also work well).

Place baking sheet in refrigerator to chill. Once bark is hard, break into freeform pieces and place a couple pieces into your chocolate cakes.