Chocolate Java Lava Cakes

• 1.2 ounces oat flour (about 1/3 cup)
• 2 tablespoons potato starch
• 1/4 teaspoon xanthan gum
• 3/4 cup bittersweet chocolate chips (about 4 ounces)
• 1/4 cup canola oil
• 1/2 cup powdered sugar
• 1/2 teaspoon instant coffee granules
• 2 large eggs
• 2 large egg whites
• Cooking spray
• 1 tablespoon powdered sugar
• 1/2 cup fresh raspberries

1. Preheat oven to 425u0b0.
2. Weigh or lightly spoon oat flour into a dry measuring cup; level with a knife. Combine oat flour, potato starch, and xanthan gum in a small bowl; stir with a whisk.
3. Place chocolate chips and oil in a medium microwave-safe bowl; microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Stir in 1/2 cup powdered sugar and coffee granules. Add eggs and egg whites; stir with a whisk until blended. Add flour mixture; stir until just blended.
4. Spoon batter into 6 (6-ounce) ramekins or custard cups coated with cooking spray. Place ramekins on a baking sheet. Bake at 425u0b0 for 10 minutes or until edges are puffed and set but center is soft. Cool 2 minutes in ramekins; remove from ramekins and place onto serving plates. Sprinkle with 1 tablespoon powdered sugar, and top with raspberries.

flour, potato starch, xanthan gum, bittersweet chocolate chips, canola oil, powdered sugar, coffee granules, eggs, egg whites, cooking spray, powdered sugar, fresh raspberries

Taken from www.myrecipes.com/recipe/chocolate-java-lava-cakes (may not work)