Preheat the oven to 400 F and spray a 6 section muffin tin well. Alternatively, you can use oven safe ramekins as well.

Melt the chocolate and ghee using a double boiler method, or in the microwave in 20 second intervals until totally liquid. Allow to cool slightly.

Whisk in the coconut sugar and maple syrup until fully combined. Add the eggs, egg yolks and vanilla and whisk again. Finally, add the almond flour, arrowroot starch and salt. Stir until combined.

Pour the batter into the greased muffin tin or ramekins. Transfer to the oven and bake for 8-12 minutes (time varies depending on the size of your vessel) or until the outside of the cake is cooked, but the inside is still jiggly. 

Remove from the oven and allow to cool for 1-2 minutes. Very carefully flip your lava cakes onto a clean plate or cutting board. 

Serve each lava cake separately topped with powered sugar if desired and with a side of berries, whipped cream or ice cream.