1Tablespoonalmond flourhazelnut flour or other nut flours can work if tolerated
Servings: individual cakes
Preheat oven to 450 degrees.
Lightly grease a muffin tray for six large muffins with refined organic coconut oil.
Melt chocolates and ghee (or butter, or casein free margarine) together.
Beat the eggs, egg yolks, and sugar til it makes a thick pale ribbon when you lift the beater, about 10-15 minutes.
Stir in the wam melted chocolate and butter mixture, then quickly fold in the flour you are using.
Spoon into prepared molds. Bake for 6-7 minutes. Centers will be soft and sides firm.
Invert onto a flat surface or onto a smooth cutting board, and let cool for about ten minutes before lifting the muffin tin away. Serve with fruit, preserves, or whipped cream (coconut whipped cream if dairy is not tolerated).