Carla's Wheat-free Chocolate Cake

1. Put oven rack in middle position and reheat oven to 350 degrees F. Generously butter ramekins and put them in a shallow baking pan, spacing them evenly.
2. In a food processor add almond butter and sugar and blend until a grainy texture, next add butter and pulse the mixture until smooth. Then add eggs, coconut flour and Celtic Sea Salt® Brand and pulse until mixed thoroughly.
3. Melt chocolate and sugar in a metal bowl set of a saucepan of barely simmering water or in top of a double boiler, stirring until smooth.
4. Add melted chocolate to almond butter ini processor and pulse, scraping down side of bowl occasionally until batter is combined.
5. Divide batter among ramekins and bake until puffed, set and a wooden pick comes out with moist crumbs adhering. 40-45 minutes. Cool in ramekins on a rack 15 minutes. Run a small sharp knife around edge of ramekins to loosen cakes if necessary, then turn cakes out onto a rack and cool completely. Right side up. Cakes may fall slightly or crack.

Makes 8 small cakes