2 tbsp. Earth Balance sticks or df Margarine
3/4 cup earth Balance Sticks or df margarine
8 oz . df Bittersweet chocolate, broken into pieces
3 eggs yolks
5 tbsp. granulated sugar
1 tsp. vanilla
1 tbsp. Better Batter Gluten Free Flour
Powdered Sugar (optional)
Preheat the oven to 425 degrees. Using the 2 tbsp. butter, generously grease six custard cup sized molds or ramekins.
Stir remaining 3/4 cup margarine and chocolate in a medium saucepan, stirring constantly over low heat until the chocolate is melted completely. Remove from heat.
In the bowl of your electric mixer, beat the eggs, egg yolks, sugar, vanilla, and Better Batter Flour on medium-high speed for 8 minutes, or until thick and pale yellow in color. Very gently fold in 1/3 of chocolate mixture.
Fold in remaining chocolate mixture and pour into ramekins. Place on a cookie sheet.
Bake for 10-13 minutes – the edges should look set, but the center will still look undercooked. This is good! Do not overcook the cakes, or the center will set!
To serve: Run a clean knife around the edges of the cakes. Very carefully invert onto serving plates. This can best be accomplished by pressing the plate to the ramekin, right side up, and inverting the entire thing.
Dust with powdered sugar, if desired, and serve hot.