1/2cupyour favorite brand of gluten-free "cup for cup" baking mixOur favorites are Bob's Red Mill and Bisquick Pancake and Baking Mix (no gritty texture!)
1/4cupchocolate hazelnut spread
1/3cupsemi-sweet chocolate chips
1/4cupunsweetened cocoa powder
3/4cupboiling or very hot water
Preheat oven to 350° F. In a medium sized mixing bowl combine the gluten free baking mix, the 1/4 cup sugar, salt and baking powder. Add milk, vanilla and oil. Whisk until there are no lumps. Mix in the chocolate-hazelnut spread and chocolate chips.
Divide the batter evenly between four ramekins. Place on large baking sheet and set aside.
In the same bowl you used to make the batter, whisk together the 1/2 cup sugar and cocoa. Whisk in the in boiling water. Pour the sauce over the batter in the ramekins, dividing it evenly.
Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean and serve warm.