Ingredients (makes four small cakes; adapted from Taza Chocolate):
4 ounces 70% dark chocolate (I used Taza)
1 stick (8 tablespoons) butter (I used salted–add 1/4 tsp. salt with the dry ingredients if using unsalted)
1 tablespoon rum (or substitute brewed coffee)
1 teaspoon vanilla extract (I used Rodelle)
1 teaspoon chocolate extract (optional; I used Rodelle)
1 cup coconut sugar, finely ground*, or powdered sugar, plus extra for serving
1 egg yolk
3 tablespoons almond flour
2 tablespoons tapioca flour/tapioca starch
1 tablespoon coconut flour
1/4 teaspoon cinnamon (optional)
Pinch of ground ginger (optional)
*Measure out a cup of coconut sugar, then grind it to a fine powder in a spice or coffee grinder. You may also be able to do this in a food processor, but I haven’t tried it.
Preheat the oven to 425. Grease four one-cup custard or souffle dishes with butter and place them on a baking sheet.
Place the chocolate and butter in a small saucepan or microwaveable bowl. Warm over low heat, stirring constantly, just until melted, or microwave for 30-second intervals, stirring in between. Add the rum or coffee, extracts, and sugar, and stir well. Add the eggs and egg yolk and beat with a fork until well combined, then stir in the remaining ingredients.
Divide the mixture evenly among the four dishes and bake for 12-15 minutes, until the edges are set but the middles still jiggle. Let the cakes cool for a few minutes, then carefully slide a small knife around the edges of the cakes to loosen them, and invert them onto serving plates. Top with additional powdered coconut sugar if desired, and serve warm, perhaps with ice cream or whipped cream.