Decadent Chocolate Lava Cakes
6oz bittersweet chocolate
4 oz butter or avocado oil
3 large eggs
1/4 cup sugar
¼ cup flour or two tablespoons potato starch
1 tsp vanilla extract
½ tsp cinnamon
½ tsp Instant coffee or espresso powder optional
Preheat oven to 400°F.
Generously butter and dust 6 (4 oz) ramekins with cocoa powder or sugar; set aside.
In a medium microwave-safe bowl, melt chocolate and butter in 30-second increments.
In a separate large bowl, whisk the eggs and sugar until pale and fluffy. Whisk in the melted chocolate along with the flour, vanilla, cinnamon and instant coffee.
Divide batter into ramekins and place them on a baking sheet. Bake 10 minutes or until the edges begin to pull away from the ramekins but the center is still jiggly.
Remove from oven and serve immediately with ice cream or whipped cream.
If you do not have ramekins, divide into six well-greased muffin cups.
