Okay, let's dive into the sweet side of things! I've got a treat for you that's so good, nobody will ever guess it's gluten-free. We're talking about a dessert so rich, so decadent, it's practically a hug in a bite: Individual Gluten-Free Molten Chocolate Lava Cakes.

Now, I know what you might be thinking: "Gluten-free AND luxurious? Is that even possible?" And my answer, my friends, is a resounding YES! This isn't some sad, crumbly imitation. This is the real deal – gooey, intensely chocolatey, and guaranteed to make you close your eyes and just mmm. I've tweaked and tested this recipe countless times because, well, frankly, I'm a bit of a molten-cake fanatic. Plus, my best friend recently discovered a gluten intolerance, and I wanted to make sure she wasn't missing out on dessert perfection. So, consider this the culmination of my very delicious, very serious mission.

Let's get started, shall we?

Ingredients You'll Need:

• 6 tablespoons (85g) unsalted butter, plus extra for greasing
• 4 ounces (113g) good quality dark chocolate (at least 70% cacao), roughly chopped
• 2 large eggs
• 2 large egg yolks
• 1/4 cup (50g) granulated sugar
• 1/4 teaspoon vanilla extract
• 1/4 cup (30g) gluten-free all-purpose flour blend (make sure it includes a binder like xanthan gum, otherwise will get crumbly results. My favorite is Bob's Red Mill 1-to-1 Baking Flour)
• Pinch of salt
• Powdered sugar, for dusting (optional)
• Fresh berries or a scoop of vanilla ice cream, for serving (also optional, but highly recommended)

A note on chocolate: The quality of your chocolate really shines through in this recipe. I highly recommend using a good quality dark chocolate with at least 70% cacao. If you prefer a sweeter cake, you can use a 60% cacao, but avoid milk chocolate, which won't hold its structure.

Instructions: Let's Get Baking!

1. Preheat and Prep: First things first, preheat your oven to 425°F (220°C). We're going for a hot oven for that perfect molten center crust ratio. Grease four ramekins (about 6-ounce size) very generously with butter. Don't skimp here; it'll ensure your cakes release flawlessly. Lightly dust the greased ramekins with a bit of cocoa powder, this will stop any sticking and give an extra depth of flavor.
2. Melt the Chocolate and Butter: In a heat proof bowl set over a saucepan of simmering water (or in a microwave in 30 second intervals), melt the butter and chocolate together, stirring occasionally so you don't scorch. Ensure everything's melted and combined smoothly. Remove from heat and let it cool slightly while you move on to the next step. Using a double boiler is a great way to melt chocolate and butter safely and evenly.

   Tip: If the mixture seems too thick, add a teaspoon of warm water at a time until you get a smoother consistency.

3. Whisk the Eggs and Sugar: In a separate bowl, whisk together the whole eggs, egg yolks, and granulated sugar until the mixture is pale and slightly thickened. Add extract and whisk until combined. This step is key in creating lightness.

   Tip: If you have a stand mixer, this step will be a breeze!

4. Combine Wet and Dry: Gently pour the melted chocolate mixture into the egg mixture, whisking to combine fully. Then, in a smaller separate bowl, whisk together the flour and salt. Then gradually add the flour mixture to the chocolate-egg mix, stirring gently until just combined. Avoid overmixing; gluten-free flours can get gummy if you work them too much.
5. Bake: Divide the batter evenly among the prepared ramekins. Bake in your preheated oven for 13-15 minutes. The edges should be set, but the center should still look a little soft and wobbly. Keep an eye on them; every oven is different. They need to have a jiggle, almost like jelly.

   Troubleshooting Tip: If the tops are browning too quickly, you can lightly tent a piece of foil across to prevent burning during the baking process.

6. Rest and Serve: Remove the ramekins from the oven and let them sit for a very important 2-3 minutes. This allows the molten center to set just enough to avoid it completely running out as soon as you release it from the ramekin. To serve a cake, put a plate on top of the ramekin and flip. Dust with powdered sugar if you like, and serve those warm beauties immediately with a dollop of ice cream and some fresh berries if desired.

And there you have it! Beautiful, decadent, and delightfully gluten-free Molten Chocolate Lava Cakes. Trust me, you'll be making these again and again. Enjoy! Let me know in the comments how yours turned out!