3.5 oz dark chocolate
1 stick butter – I like salted
2 tablespoon corn starch or any gluten free flour
1/2 cup organic sugar
Preheat the oven to 350 degrees. Butter 4 to 6 ramekins depending on their size.
Over a double boiler, or very low heat, melt the remaining butter with chocolate, whisking until smooth.
Remove from heat, whisk in the sugar and cornstarch. Add the eggs one by one.
Pour the batter into the prepared ramekins about 2/3 full.
Bake the cakes until slightly puffy and set around the edges, around 30 minutes.