Molten Chocolate Surprise Cakes (Gluten Free)

You’ve seen these before, but maybe not with a marshmallow or caramel surprise inside. These have the added advantage of being gluten free.

Serves 4

• 7 oz semisweet or bittersweet chocolate, chopped

• 7 T unsalted butter, plus more to butter ramekins

• 1 t vanilla

• 1⁄8 t kosher salt

• 1⁄4 c sugar

• 2 large eggs, at room temperature

• 2 egg yolks

• 2 T cocoa powder, plus more for dusting ramekins

• 2-4 soft caramels, such as Werther’s or Kraft

• Mini marshmallows

Preheat the oven to 425 degrees. Grease four 6-ounce ramekins with butter. Dust ramekins with cocoa powder then shake out excess. Set aside.

Place 7 tablespoons butter and chocolate in a 4 cup pyrex measuring cup and carefully microwave in short bursts, stirring in between, until just melted. If you don’t have a microwave, place chocolate and butter in a heat-proof bowl over a simmering pot of water. Whisk in vanilla, salt, and sugar. Whisk in eggs and yolks and beat really well by hand for at least a minute. You want mixture to be very glossy, shiny, and lightened slightly, so don’t skimp on whisking. Shift in the cocoa powder and whisk to combine.

Divide batter evenly into the 4 ramekins. Press one caramel or 3-4 mini marshmallows into the center of each ramekin and gently push it into the batter. Place ramekins on a baking sheet and transfer to the oven. Bake for 9-11 minutes, until the sides are set but the center is still slightly loose. Remove from the oven. Let them cool for 1 minute, then run a knife around the sides and invert onto plates.

Serve with whipped cream, berries, or vanilla ice cream.