Gluten-Free Chocolate Lava Cakes

Preheat oven to 425°F (220°C). Grease and lightly flour four 6-ounce ramekins with gluten-free flour.

In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the chocolate and butter together, stirring occasionally until smooth.

Remove from heat and let cool slightly.

In a separate bowl, whisk together the eggs, egg yolks, and sugar until light and slightly thickened.

Whisk in the vanilla extract.

Gently fold the melted chocolate mixture into the egg mixture until just combined.

Fold in the gluten-free flour until just combined. Do not overmix.

Divide the batter evenly among the prepared ramekins.

Bake for 15-18 minutes, or until the edges are set but the center is still soft. The tops should look slightly cracked.

Let cool in the ramekins for a minute or two before inverting them onto plates.

Dust with powdered sugar (optional) and serve immediately.