​Chocolate Puddle Cakes

These are another take on molten chocolate lava cakes, but this time gluten free!
4 tablespoons (55 grams) unsalted butter, cut into chunks, plus more for dishes
2 teaspoons cocoa powder, plus more for dusting
3 ounces (85 grams) bittersweet chocolate, roughly chopped
1/8 teaspoon fine sea salt or a couple pinches of flaky salt
2 tablespoons (13 to 25 grams) granulated sugar
1 large egg
1 egg yolk
Heat oven to 450 degrees F. Butter two 6-ounce ramekins or baking cups, making sure not to miss any spots. Spoon a little cocoa powder in each and pat it around so it coats the bottom and sides, then knock the excess out.

Place 4 tablespoons butter and chocolate in a medium heatproof bowl and — either in the microwave or set over a pot of gently simmering water — melt the butter and chocolate about two-thirds of the way, then whisk until it finishes melting.

Whisk in sugar and salt. Whisk in egg and yolk and beat a good 20 to 30 extra times, to ensure mixture is smooth, glossy, and a bit lightened. Add 2 teaspoons cocoa powder and whisk until combined.

Divide between two baking dishes. Bake 7 to 9 minutes (7 will be the most molten in the center, 9 the least but still gooey) and transfer to a cooling rack for 1 minute. Wearing pot holders, place a small dessert plate over your first ramekin. Flip it onto the plate, count to ten, then lift the cup off. Repeat with second cake. Dust with cocoa powder or powdered sugar. Serve with barely sweetened whipped cream, a little ice cream, berries, or absolutely nothing at all. Eat immediately.
Source

Notes:
  • Deb notes that you can adjust the amount of sugar all the way down to none if you like. The first time I made these, I used 1 tbsp sugar, and the cakes came out veeeery dark and rich. I think I would have liked the full 2 tbsp. 
  • Do NOT skimp on the extra whisking! I found it took even more than 20-30 strokes, but give your arm a good workout until the misture thickens up nicely. 
  • Den notes that you can make the batter and fill the prepared cups, then refrigerate until you want to bake them. They can go into the oven directly from the fridge, but will need to bake 1 to 2 minutes longer. When I did this, it worked great!


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