Step 1: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to create that beautiful molten center.
Step 2: Grease four ramekins with butter to prevent the cakes from sticking. Dust them lightly with almond flour for extra insurance!
Step 3: In a double boiler or microwave-safe bowl, melt the dark chocolate and butter together. Stir until smooth and let it cool slightly.
Step 4: In a mixing bowl, whisk together the powdered erythritol, eggs, and vanilla extract until well combined. Gradually add the melted chocolate mixture, stirring continuously.
Step 5: Gently fold in the almond flour until just combined; do not overmix.
Step 6: Pour the batter into the prepared ramekins, filling them about three-quarters full.
Step 7: Place the ramekins on a baking sheet and bake for about 12 minutes, until edges are set but the center remains soft.
Step 8: Remove from oven, let cool for 1 minute, then invert onto plates and serve warm.
