If the word CHOCOLATE gets you excited... you absolutely MUST TRY making this amazing, rich, decadent dessert! Your friends, family and colleagues will absolutely flip over it!
6oz dark chocolate chips
1/2 cup of butter
5 eggs, room temp
3/4 cup mocha sugar (there is no coffee taste - just all chocolate)
1/2 cup 1.1 gluten free flour
1/2 tsp baking powder
*plus 1 tbsp butter and 1 tbsp of cocoa powder for ramekins
This will make 6-4oz ramekins. Butter and dust the ramekins with cocoa powder. Set aside. In a mixing bowl add the sugar and eggs and beat until it’s a pale yellow (approx 5 mins). In a double boiler add the butter and chocolate. Continually stir the chocolate and butter until completely melted. Remove from the double burner. Mix a little of the chocolate to the egg mixture to temper the eggs. Then continually stir and add in the rest of the chocolate to the egg mixture. Add the flour and baking powder to the mixture, stir then divide the mixture into the ramekins. These cakes hold up nicely in the fridge for 5 days.
Baking, preheat the oven to 400. Place the ramekin on a baking sheet and bake for 12-14 minutes. The center should have a small divot and be slightly jiggly when you move the ramekin. Remove and allow to cool for 3 minutes before flipping onto a plate or eating out of the ramekin.
Recipe created by: Danielle Cochran @thesaltycooker