Instructions: These individual soft-centered cakes are baked and served in ovenproof mugs. (As an alternative, eight-ounce ramekins or souffle dishes can be used.)

Sift flour, cocoa powder, 5 teaspoons espresso powder and baking powder into medium bowl. Place margarine in large bowl; add both sugars and whisk until well blended. Whisk in eggs 1 at a time, then vanilla and almond extracts. Whisk in dry ingredients. Divide batter among six 1 cup ovenproof coffee mugs (about 1/3 cup in each). Top each with 2 tablespoons chocolate chips. Gently press chips into batter. Cover and refrigerate mugs at least 1 hour and up to 1 day.

Combine cream, powdered sugar and remaining 1-teaspoon espresso powder in medium bowl; whisk until peaks form. Chill up to 1 hour.

Position rack in center of oven and preheat to 350 F. Let mugs with batter stand at room temperature 5 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Cook cakes 5 minutes. Top hot cakes with espresso whipped cream and serve.

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