• 2 oz unsweetened chocolate(55g), at least 85% cocoa solids 
  •  1 tbsp super-fine almond flour***see notes
  • 2 oz butter unsalted, plus more for greasing ramekins
  •  2 eggs
  •  3.5 tbsp powdered sweetener (So Nourished) or more, depending on the chocolate you use

INSTRUCTIONS 

  • Heat oven to 175 Celsius/350 Fahrenheit.
  • Grease 2 ramekins with butter.
  • Melt the chocolate and butter and stir to combine.
  • Beat your eggs well – best with a mixer.
  • Add to the chocolate/butter mix together with almond flour and sweetener and stir. You’ll get a dough-like consistency that is pourable.
  • Pour into 2 ramekins.
  • Bake 9 minutes until the top is set but still jiggly. Do not over-bake!
  • Turnout onto plates and serve with a dusting of powdered sweetener and pomegranate seeds or a couple of raspberries. A mint leaf would round off the look nicely!

This recipe makes 2 servings!

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