Preheat the oven to 425 degrees F (220 degrees C).
In a medium saucepan simmer 2-inches of water.
In a heatproof bowl melt
Butter (3 Tbsp)
Semi-Sweet Baking Chocolate (4 Tbsp)
by stirring until smooth.
Once melted, mix in
Salt (to taste)
Strong Coffee (1 Tbsp)
. Remove from heat.
Powdered Confectioners Sugar (3/4 cup)
until combined, then let cool.
Once cool to the touch, add in
Vanilla Extract (1/2 tsp)
Apple Cider Vinegar (1/2 tsp)
, and 1 whole egg plus the yolk of a second egg
Slowly mix in the
Gluten-Free All-Purpose Flour (3 Tbsp)
Unsweetened Cocoa Powder (1 Tbsp)
until combined. The batter should be fairly runny so if it feels too thick add more coffee tsp by tsp to loosen it up.
Red Food Coloring (1/2 Tbsp)
until Valentine’s red is achieved.
Grease two ramekins with butter. Evenly distribute the mixture throughout.
Bake for 8-10 minutes or until the edges have set and the center has baked enough to form a shell but still jiggles.
Allow them to cool for 5 minutes before unmolding. Serve warm with a dusting of powdered sugar and garnish with
Fresh Strawberries (to taste)