Chocolate Molten Lava Cakes {Gluten Free, Paleo}

Ingredients

6 oz bittersweet or dark chocolate roughly chopped – use Hu Kitchen Chocolate Bars or Eating Evolved to keep it paleo
1/2 cup ghee at room temperature (or vegan butter for a dairy-free version, if needed)
4 tablespoons blanched almond flour
1/2 cup maple sugar my preference for texture and flavor, or coconut sugar
1/8 teaspoon fine sea salt
2 large eggs at room temperature
2 large egg yolks at room temperature
cacao powder for dusting the ramekins
Toppings coconut vanilla ice cream berries, and chocolate sauce, as desired

To prevent sticking, cut out four small circles of parchment paper to fit the bottoms of 4 6oz ramekins. I like doing this for “insurance” that my cakes will not stick! After lining the bottoms, then spray the sides and bottom lightly with coconut oil spray or grease lightly with ghee, then dust with cocoa powder.
Preheat your oven to 425°F. Place the ghee into a medium microwaveable bowl, and add the chopped chocolate. Microwave on high in short 10-15 second increments, stirring well between each one until melted and smooth.
Whisk the flour, sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a silicone spatula until a smooth batter forms.
Spoon the chocolate batter evenly into each prepared ramekin.
Place the ramekins onto a baking sheet and bake for 13 minutes or until the cakes are set on the sides and still soft in the centers.
Allow the cakes to cool for in the ramekins for about 1 minute, then gently run a paring knife around the edges of each cake to loosen the sides if they appear stuck. Place an upside down dessert plate on top of each one, and using an oven mitt, carefully flip them and slowly remove the ramekins.
Add your toppings of choice and serve right away. Enjoy!