4 tbsp unsalted grass-fed butter, plus more for greasing the ramekins
1 tbsp Gluten-free flour, plus more for dusting the ramekins (I like Bob's Red Mill or just brown rice flour) You can use unbleached flour as well.
1/3 cup bittersweet chocolate chips (I like Enjoy Life's chips)
1 large egg, plus 1 large egg yolk
2 tbsp sucanat, coconut palm sugar or pure cane sugar
Heat oven to 450°.
Prepare the ramekins: Butter (or you can use coconut oil) two 6-oz ramekins and dust with GF or regular flour.
Place the butter and chocolate chips in a glass bowl and microwave on high in 20-sec intervals, stirring after each, until melted. Alternately, you can place the butter and chocolate chips in a glass bowl over a pan of simmering water on low heat. Stir till melted.
Using an electric mixer, beat the egg, egg yolk and sugar in a medium bowl until thick, about 1 minute. Add the melted chocolate and flour and beat until smooth.
Divide the batter between the two prepared ramekins. Bake until edges are set and center is still jiggly, about 8-10 minutes. Let stand for 15 seconds and then run a knife around the edges. Invert onto a small plate. Serve with small berries or make a sauce with crushed berries and drizzle on top.
You can prepare these ahead of time by placing the batter in the ramekins in the fridge for 1 day. Bring to room temp before baking.
Cindy Santa Ana