Ingredients:
Butter...........................................1/2 Cup (4 ounces)
Bittersweet Chocolate..............1 Cup (6 ounces)
Eggs..............................................2 Each
Egg yolks.....................................2 Each
Coconut Sugar............................1/4 Cup
Salt................................................pinch
Gluten Free Flour.......................2 Tablespoons
Instructions:
1. Preheat the oven to 425 F.
2. Sift the gluten free flour and put aside for later.
2. Butter and lightly flour the Ramekins (this recipe can fill 4 total). This process will help the batter not stick and the lava cakes will slide out more easily. If you do not have ramekins you can use cupcake normal size cupcake tins. The baking time will be closer to 6-8 minutes.
3. Either in a microwave or over a double boiler (over simmering water) melt together the butter and chocolate until it is smooth. (If using a microwave heat in 30 second increments stirring after each time).
4. In a medium bowl whisk together the eggs, yolks, coconut sugar, and salt until thick and pale. This is easier with an electric mixer than whisking by hand.
5. Gently fold in the egg mixture into the melted chocolate and butter until completely mixed in.
6. Last, fold in 1/2 of the flour. Gently mixing it together so that you do not over mix the batter and the eggs do not deflate.
7. Finish by folding in the last bit of flour.
8. Scoop the batter with a medium size scoop (about 1/3 size) into the prepared ramekins. The batter will fill the ramekins about 1/2-3/4 of the way full.
9. Bake the cakes for about 12 minutes (the time will vary depending on high you fill them. They will be fluffy on top and slightly firm around the edges.
10. Pull them from the oven and let them sit for about 30 seconds. Slide a knife between the cake and the ramekin to help loosen it.
11. Place a saucer over the top of the ramekin and with a hot pad flip it over (the ramekin will still be incredibly hot so be carful not to touch it. Once I placed the saucer over the ramekin I actually slid it to the edge of the counter to get a better grip under the top of the ramekin. From there I was able to flip it over rather easily.
12. Use a fork to get under the edge of the ramekin and pull it off the cake.
13. Dust with powder sugar, your favorite fruit or sauce, serve, and ENJOY!
Quick Tip:
These can also be made in advance and stored covered in the refrigerator for up to 2 days. They can also be stored frozen, tightly sealed, for up to 3 months. Just let them come to room temperature first before you place them in the oven.