Gluten-Free Almond Flour Chocolate Lava Cakes

1.Preheat your oven to 220°C (425°F). Lightly grease four 6-ounce ramekins with butter and dust the insides thoroughly with cocoa powder, tapping out any excess.

2.In a small, heatproof bowl set over a saucepan of simmering water (or in a microwave in 30-second intervals), melt the chopped chocolate and butter together, stirring until completely smooth and glossy. Remove from heat and let cool slightly for about 5 minutes.

3.In a separate medium bowl, whisk together the whole eggs, egg yolks, granulated sugar, vanilla extract, and salt until the mixture is pale yellow and slightly thickened, about 1 minute.

4.Gently whisk the slightly cooled chocolate mixture into the egg mixture until just combined. Do not overmix.

5.Sift the almond flour over the chocolate batter and gently fold it in using a spatula until no streaks of flour remain. The batter should be thick.

6.Divide the batter evenly among the four prepared ramekins.

7.Place the ramekins on a baking sheet and bake for 10 to 13 minutes. The edges should look set, but the center should still look soft and slightly jiggly.

8.Carefully remove the cakes from the oven. Let them rest in the ramekins for exactly 1 minute.

9.To serve, run a thin knife around the edge of each cake. Invert each ramekin onto a small serving plate. If the cake does not release immediately, gently tap the bottom of the ramekin.

10.Dust immediately with powdered sugar and serve warm with fresh berries, ensuring the molten center flows out when cut.