Ingredients:

• 2 Tb gluten free flour mix (I used buckwheat, teff, arrowroot, and oat)
• 8 Tb grassfed butter
• 8 oz of dark chocolate chips or bark
• 5 eggs, separated
• 1 tsp vanilla
• 1/4 tsp real salt
• 1/2 cup coconut sugar or sucanat or raw honey

Method:

1. Melt chocolate and butter together in saucepan.
2. Separate eggs, whip the whites until firm.
3. Mix the sugar, yolks, salt, vanilla, and flour together.
4. Slowly add the chocolate mixture to the yolks.
5. Fold in the egg whites to the batter.
6. Bake in well greased, dusted ramekins in a preheated oven at 400 degrees for about 13 minutes (make sure the middle is not solid).
7. Serve with organic whipped cream (sweetened with a touch of maple syrup); optional berries or dusted with organic powdered sugar.