Deep, bittersweet chocolate melts together with butter into a glossy batter, whisked with eggs and a touch of vanilla until thick and silky. That rich base bakes up fast and hot, just long enough for the edges to set while the centers stay molten, so every cake collapses into warm, oozing chocolate the moment you cut in. A quick dusting of cocoa or powdered sugar on top and a scoop of vanilla ice cream alongside turns this into serious dinner-party dessert energy, even though it comes together in one bowl and bakes in under 15 minutes. It's an easy, reliable choice to keep in your gluten free dessert lineup whenever you want something dramatic without much fuss.
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Preheat the oven to 425°F (220°C). Generously butter four cups of a standard 6-cup muffin tin (or four 6-oz ramekins), then dust each with cocoa powder, tapping out any excess, so the cakes release cleanly.
Combine the chopped chocolate and 6 tbsp butter in a heatproof bowl set over a saucepan of barely simmering water, making sure the bowl does not touch the water. Stir occasionally until both are fully melted and the mixture is smooth, about 3–4 minutes. Remove from heat and let cool for 2 minutes.
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