Ingredients: Gather Your Chocolate Arsenal

Okay, before we get our hands dirty, let's assemble everything we need. Here's what will transform into those little molten masterpieces:

• 6 ounces (about 170 grams) bittersweet chocolate, high quality is key here – chop it up finely. Feel free to substitute with semi-sweet if you prefer, but just know this will change the sweetness level.
• 6 tablespoons (85 grams) unsalted butter, plus extra for greasing your ramekins.
• 2 large eggs, make sure they're at room temperature for the best results.
• 2 large egg yolks, yes, an extra dose of richness!
• 1/4 cup (50 grams) granulated sugar, no fancy sugars necessary.
• Pinch of salt, because even chocolate needs a little balance.
• 1/4 cup (30 grams) all-purpose gluten-free flour blend, make sure it's your favorite – one that contains xantham gum and/or is balanced with starches is recommended for best results. You can find some great options online or at most supermarkets now. If you only have almond flour, you can use it, but your results will be a little denser.
• Optional: Powdered sugar for dusting, a scoop of ice cream, and/or fresh berries for serving. Because why not?

Instructions: Let's Bake!

Alright, time to get cooking! Don't sweat it, this recipe comes together quite quickly. Follow these steps, and you'll have molten lava goodness before you know it.

1. Melt the chocolate and butter: Place the chopped chocolate and butter in a heatproof bowl set over a saucepan of simmering water (making a double boiler), or you can microwave at 30-second intervals on low, making sure you stir in-between each interval! Stir until both chocolate and butter are completely melted and smooth. Be patient; it takes a bit of time! Make sure no water or steam makes its way into your bowl otherwise the chocolate can seize up! Remove from the heat and let it cool slightly. You don't want raw eggs cooking, now do we?
2. Whisk the eggs and sugar: In a separate bowl, whisk together the whole eggs, egg yolks, granulated sugar, and pinch of salt until the mixture is pale and slightly thickened. It should look like yellow lemonade. Don't over-whisk, just beat until this point.
3. Combine wet and dry ingredients: Gently pour the slightly cooled chocolate mixture into the egg mixture, and whisk to combine until everything is nicely incorporated. Then, sprinkle in your gluten-free flour blend and whisk again until just combined. Don't overmix at this point, it can cause your cakes to be dense! A few lumps are fine.
4. Prepare the ramekins: Preheat that oven to 425°F (220°C). While it's heating, grease your ramekins really well. You can butter them and add a dusting of gluten-free flour (or cocoa powder for extra chocolate depth!). This will help them release easier. I prefer ramekins that are 6-8 ounces each.
5. Fill and bake: Divide the batter evenly among your prepared ramekins. This should fill them about 3/4 full. Place the ramekins on a baking sheet and transfer them to the preheated oven. Bake for 12-15 minutes. The edges should be set, but not brown, and the centers should still be slightly soft, not set! The time will vary slightly depending on your oven and individual ramekin sizes. Keep an eye on them after the 12-minute mark. And remember, the longer you bake them for, the more thoroughly done they will be and the less "lava-like" these will be!
6. Rest and serve: Remove from the oven and let the lava cakes cool in the ramekins for 5-10 minutes. This helps them to set up a bit and makes them easier to handle, but don't wait too long, or your lava will cease to flow! Gently run a butter knife or offset spatula around the edges of each cake to loosen then turn them out onto plates. Dust with powdered sugar if you want and serve immediately with your favorite additions like ice cream or fresh berries. And, of course, be ready for some serious chocolate bliss!