1 stick butter (sub ghee or vegan butter)
2oz bittersweet chocolate
11/4 cup powdered sugar (sub date sugar)
2 whole eggs
3 egg yolks
1 teaspoon vanilla
½ cup all-purpose flour (sub almond flour)
Preheat the oven to 425º. Spray 4 custard cups and place on a baking street. Add the butter and bittersweet chocolate to a large bowl. Microwave for one minute until the butter has melted. Whisk together until the chocolate begins to melt. Stir in sugar and whisk in the eggs and egg yolks. Add vanilla and stir in the flour. Divide the mixture into four cups. Bake for 13 minutes, until the sides are firm and the centers are soft. Let stand for 1 minute. Invert and serve with vanilla ice cream.