There are some tricks to getting this gluten-free molten chocolate cake right. For example, for optimal chocolate flavor, use great-quality chocolate. More important, for the oozing chocolate center, you need to keep an eye on the cake; if it looks “done” and has an even remotely firm top in the center, you’ve overcooked it. The secret is for the center of this glorious gluten-free molten chocolate cake to look visibly uncooked (about a half-dollar in size of uncooked batter in the center; see our photo) with about 3/4 inch of cooked cake circling it. You flip the cake upside-down to serve, so no one will see the raw center but you! Since oven temperatures vary, don't trust the timing in our directions; watch the cake and pull it out when it still looks way undercooked. Better a little too raw than too cooked (though an overdone molten cake is a lovely chocolate soufflé). Also important is refrigerating the batter overnight; baking cold cake batter slows the cooking process and allows for that seductive runny center. Let the cakes sit for 5 minutes after cooking unless you want your mouth to know firsthand why it’s called a “molten” cake. Finally, don't skip the parchment paper on the bottom of the ramekins and grease them generously to allow for easy removal.
Add the eggs, and mix thoroughly. Cover and refrigerate the mixture overnight.
Preheat the oven to 375°F (190°C).
Line the inside bottom of 4 small soufflé tins or ceramic ramekins with parchment paper, then grease the entire inside of the tin thoroughly. Divide the mixture among the tins, place the tins on a baking sheet, and bake just until the top is still totally raw in the middle (see image), 14 to 18 minutes.
Let cool for about 5 minutes. Carefully run a knife around the edges, then turn out the cakes upside-down onto individual dessert plates. Dust with powdered sugar and serve with ice cream.