Preheat the oven to 350° and butter six ½-cup ramekins. Set on a rimmed baking sheet.
In a small saucepan, combine the dates, instant espresso powder with ¾ cup of water. Bring to a simmer over moderately-low heat and cook, stirring occasionally, until the water is nearly absorbed and the dates are soft, about 15 minutes. Transfer the dates and any liquid to a food processor and puree until very smooth.
Meanwhile, in a small microwave safe bowl, microwave the chocolate on HIGH in 20 second intervals until beginning to melt. Stir until smooth and completely melted.
In a small bowl, combine the flour, baking powder, baking soda and salt. In the bowl of a stand mixer fitted with a paddle or in a medium bowl and using a hand mixer, beat the brown sugar with the 4 tablespoons of butter at medium speed until light and fluffy. Beat in the egg and vanilla, then beat in the date puree and melted chocolate. At low speed, beat in the dry ingredients until just combined. Spoon the batter into the ramekins and smooth the tops. Bake for 20 to 25 minutes, or until a toothpick inserted into the centers comes out with a few crumbs.