Sift flour, cocoa, 5 teaspoons espresso powder and baking powder into a medium bowl.
Put butter in a large bowl. Add white and brown sugar and whisk to blend well. Whisk in eggs one at a time. Whisk in vanilla and almond extracts.
Whisk in dry ingredients.
Divide batter among six 1 cup ramekins. Top each with 2 tablespoons chocolate chips. Gently press chips into batter.
Cover and refrigerate for several hours.
Whip cream, powdered sugar and remaining espresso powder together into whipped cream.
Preheat oven to 350F, rack in center position. Remove ramekins from refrigerator and let stand at room temperature for 5 minutes. Bake uncovered for about 30 minutes, or until cakes are puffed and crusty but a toothpick inserted into the center comes out with a thick batter attached.
Cool cakes for five minutes and serve hot, topped with the whipped cream.