Preheat oven to 425°F. Grease two 8-ounce ramekins with butter or vegetable oil and sprinkle generously with cocoa powder. Move the cocoa powder around the dish so its evenly coated. This will allow your cakes to release from the dish easily.
1 tbsp cocoa powder
In a medium sized microwave safe bowl, add the chocolate and butter. Melt in 20 second intervals and stir until the mixture is melted and completely smooth.
170 g semi-sweet chocolate, ½ cup butter
To the melted chocolate, mix in flour, powdered sugar, salt. then add in eggs, egg yolks, and vanilla until evenly combined. The batter will be thick but pourable.
30 g Gluten free 1-1 flour blend, ½ cup icing sugar, ¼ tsp salt, 2 large eggs, 2 egg yolks, ½ tsp vanilla extract
Using a large spoon, fill the ramekins and even out the surface. Place ramekins on a baking sheet and bake in preheated oven for 10-12 minutes. The sides should be puffed and pulling away from the sides slightly, while the center will look soft.
Cool for 3-5 minutes.
After cooling, place a small plate over dish and turn over, the cakes should release out of ramekin easily without breaking apart.
Top with desired toppings, like berry sauce, whipped cream or ice cream.
Serve immediately for lots of lava, Enjoy!
