For the Cake:
1 ½ cups all-purpose flour
1 cup sugar
1 ½ tsp baking powder
½ cup butter
2 eggs
½ cup milk
1 tsp vanilla extract
To soften the gelatin, mix it with water and set aside for 5 minutes.
In a saucepan, heat cream, milk, and sugar until the sugar melts.
Add the espresso and chopped chocolate, stirring until smooth. Stir in the bloomed gelatin and vanilla until completely dissolved.
Pour the mixture into ramekins and chill for 4 hours to solidify.