Chocolate Lava Cake

• Preheat oven to 425 degrees.
• Grease the bottom and sides of four custard cups (6 oz.) with 2 teaspoons of butter; set aside.
• In a small mixing bowl, combine tapioca flour and potato starch; stir with a wire whisk until blended and set aside.
• In another small mixing bowl, beat eggs and egg whites with a fork until well blended; set aside.
• In a medium-size microwave safe mixing bowl, microwave the remaining ½ cup butter and chocolate on 50% power, stirring at 30-second intervals until chocolate has melted.
• Using a wire whisk, whisk in powdered sugar into chocolate mixture; whisk until blended.
• Add coffee, vanilla extract, and salt; whisk until the ingredients are well incorporated.
• Whisk in beaten eggs; mix well. Stir in flour mixture with a wooden spoon until well blended.
• Place prepared custard cups on a rimmed baking sheet. Divide batter evenly among prepared custard cups. Bake EXACTLY for 15 minutes.
• Remove from oven and let cool for only 5 minutes.
• Carefully loosen edges of the cakes with a table knife and invert cakes onto serving plate.

Serve immediately with Vanilla Ice Cream. Yields 4 cakes.