Use a small saucepan or double boiler to melt the chocolate on the stove. Be extremely careful not to burn; if you can’t watch and stir continuously, use the ‘double-boulder’ technique (place two pots on top of each other, the bottom pot has boiling water and the top pot has the chocolate to melt)
Combine the wet ingredients in one bowl (avocado oil, eggs + yolks, maple syrup) in one bowl, and the dry ingredients (sugar, almond flour, tapioca flour, coconut flour) in another.
Use an the immersion blender or hand blender, to mix the wet ingredients together well, then stir in the dry ingredients with a spatula or wooden spoon.
Fold in the chocolate last until it's completely incorporated with the other ingredients.
Divide batter into 4 or 5 mini ramekins (I used 5, 7oz ramekins). Make sure the oven is well preheated, and stick those little guys in there for 11 minutes. Take out when the top of the lava cake has developed a crust but the center is still runny.
**To achieve the best results from this recipe, I highly recommend using the weighed measurements with a kitchen scale. I've included cup measurements so you know about how much you're looking for, but use those weights!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/paleo-chocolate-lava-cake-blooming-beets-review/