Chocolate Raspberry Soft Center Cakes - Gluten-Free

6 oz. bittersweet or semisweet chocolate, chopped

1 stick unsalted butter, chopped or 8 TBL of ghee or butter alternative

3 large eggs plus 3 large egg yolks

1/3 cup sugar

1/4 cup BELLA GLUTEN-FREE ALL PURPOSE BAKING MIX

1 1/4 tsp raspberry extract

1/4 tsp salt

Prep:
5 minutes

Directions:

Preheat oven to 375 degrees. Lightly grease 6 ramekins or custard cups, or a 12-cup muffin tin.

• In a small saucepan, combine chocolate and butter. Stir until melted and smooth. Set aside to cool.

• In a large mixing bowl with a hand mixer or a Kitchen Aid, beat eggs and sugar until they form a thick, pale ribbon, about 5–7 minutes.

• Add BELLA GLUTEN-FREE ALL PURPOSE BAKING MIX and blend.

• Add chocolate mixture, peppermint extract and salt. Mix until incorporated.

• Divide equally between ramekins, custard cups or muffin tins. This batter will fill 8 spaces of the muffin tin.

• Place ramekins or custard cups on baking sheet. Bake only until sides are set and middle is slightly loose and glossy, about 8–10 minutes. If using muffin tins check for doneness at about 6–8 minutes.

• Remove cakes and loosen sides with a knife. Invert onto a dessert plate and let cool. Sprinkle with confectioner’s sugar or sweetened cocoa. Garnish with raspberries, if desired.