|120 g||dark chocolate|
|2||eggs — yolks only|
|60 ml||castor sugar|
|45 ml||gluten-free flour|
Preheat the oven to 220°C, prepare 4 molds by buttering them and dusting a little castor sugar in them; tip out any excess.
In the microwave (or in a double boiler) melt the butter and chocolate together.
In a separate bowl, beat the eggs, yolks and castor sugar until light and creamy in colour. Fold in the chocolate and sieve in the flour, gently folding in to prevent knocking the air out.
Divide between the 4 molds and place in the fridge until needed.
Bake for 8 minutes (if baking straight away) or 12 minutes (if cold) until the outer edges are set.
Carefully loosen the edges from the mold with a sharp knife. Place the serving plate upside down on the top of the mold and invert. Leave to stand for 30 seconds before removing the mold.
Serve with vanilla ice cream or crème fraiche.