Gluten Free Warm Chocolate Cakes

Gluten Free Warm Chocolate Cake from Living Without Magazine
makes 6 small cakes

 This romantic dessert is deliciously decadent. Serve it immediately after unmolding so that the soft chocolate enter is still warm from the oven.

ingredients
4 ounces bittersweet chocolate
1 ounce unsweetened chocolate
1 stick unsalted butter or dairy-free margarine
2 whole eggs
2 egg yolks
1/4 cup sugar
1 tbsp coconut flour or nut flour of choice
fresh raspberries, for garnish
whipped nondairy topping of choice, for garnish

steps

1. Preheat oven to 475 degrees
2. Lightly grease 6 individual muffin tins, brioche tins or souffle cups. (Filled unused muffin cups halfway with water.)
3. Melt the chocolates and butter over low heat. Cool until just warm to touch.
4. In a separate bowl, thoroughly beat whole eggs, yolks and sugar together until pale yellow and thick. Add chocolate mixture and beat to incorporate. Quickly fold in flour.
5. Spoon batter into prepared tins or souffle cups. (At this point, the cakes can be refrigerated for several hours. Remove from refrigerator 30 minutes before ready to bake.)
6. Place filled tins on a cookie sheet in preheated oven and bake for 6 to 7 minutes. Cakes should be slightly gooey in the center. Over-cooking will result in a brownie.
7. Invert cakes onto individual dessert plates. Let sit for a minute before unmolding. Unmold and serve with a dollop of whipped cream and top with fresh raspberries.

This is rich! I make homemade whipped cream or buy ready-whip since we do not have a dairy issue here.