Chocolate Molten Cakes (Gluten Free)

• 3/4 cups Earth Balance Butter, Room Temperature And Cut Into Small Pieces
• 3/4 cups Semi-sweet Chocolate Chips (dairy Free)
• 3 whole Eggs
• 1/2 cups Sugar
• 13 cups Arrowroot Flour

1. 1.
2. Preheat oven to 350 degrees F and set out butter to bring to room temperature.
3. 2.
4. Butter 4 ramekins or spray with gluten-free cooking oil.
5. 3.
6. Bring a small saucepan of water to a simmer.
7. 4.
8. In a heatproof bowl, add the chocolate chips.
9. Then place bowl over simmering water, being careful that the bottom of the bowl doesnt touch the water.
10. Stir until melted.
11. 5.
12. Remove from heat and add the butter.
13. Stir until completely melted.
14. 6.
15. In another bowl, beat the eggs and sugar on high for several minutes until the egg mixture starts to turn white.
16. 7.
17. Add the chocolate mixture and arrowroot to the eggs.
18. Mix well.
19. 8.
20. Divide batter between the ramekins.
21. 9.
22. Bake for 12-18 minutes, depending on how gooey you want your center.
23. I like to bake mine about 14 minutes.
24. 10.
25. Serve with SO Delicious dairy free vanilla ice cream and garnish with berries, powdered sugar, or chocolate syrup!

butter, semisweet chocolate chips, eggs, sugar, arrowroot flour

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/chocolate-molten-cakes-gluten-free/ (may not work)