Gluten Free Chocolate Molten Cakes

Ingredients

* 4 oz semi-sweet chocolate chips * 2 oz unsweetened chocolate (you can use bittersweet chocolate; if you do, use 1 Tbl less sugar). USE GOOD CHOCOLATE!!! * 6 TB unsalted butter * Butter and sugar to grease ramekin * 1/4 cup sugar * 2 eggs, lightly beaten * 1/4 cup total of brown rice flour and tapioca flour (estimate 1/2 of the measuring cup with brown rice flour and then fill with tapioca flour; use a knife to level off) * 1 tsp baking powder * 1/2 tsp salt

Instructions

Directions:
1. Preheat oven to 375° F.
2. In a microwave safe bowl or glass measuring cup, place chocolates with butter. Microwave on high in 30-40 second intervals, stirring in between (microwave for less time as you get closer to it being melted). Once smooth and melted, place in a medium bowl until cooled, at least 10 minutes. A metal bowl will cool it quicker.
3. Butter and sugar the sides and bottoms of 4 medium ramekins. Set aside.
4. To the chocolate, mix in sugar, then add eggs, flour, baking powder, and salt. Whisk until smooth and thick. Divide mixture into ramekins.
5. Bake for 12-14 minutes or until middle is just barely set. Remove from oven. You may need to run a knife around the edge if you are going to invert onto serving plates. It can be served with whipped cream or ice cream. Sprinkle some cocoa powder on top for a nice effect.
6. If you want to make these ahead, let them cool and reheat in the microwave for 45 seconds before serving.