Adapted from

6 oz. 70% dark chocolate
6 oz. of unsweetened dark chocolate
3 teaspoons maple syrup
3 tablespoons unsweetened cocoa powder (we love Ghiradelli but cacao will do too)
3 teaspoons pure vanilla extract
6 Tablespoon boiling water10 Tablespoons of organic, grass-fed unsalted butter, chopped up (to make vegan sub coconut oil)
6 eggs

  1. Preheat oven to 450F. In a mini-food processor, pulse the dark chocolate pieces until they are crumbly. 
  2. Next, add in the maple syrup, cocoa powder and vanilla. Pulse together until you have a grainy, sand-like texture.
  3. Add 6 tablespoons of boiling water to the mixture, then process it again, until it’s thick and melted.
  4. Add the eggs and chopped butter into the food processor, and blend until smooth and creamy.
  5. Divide the batter evenly into individual-sized ramekins, then place the ramekins in the middle of the oven and bake for 10-15 minutes at 450F, until the tops begin to crack, and a toothpick poked in the center comes out gooey.
  6. Serve warm with Laloo’s Goat Milk Ice Cream.