Step 1

Preheat the oven to 375ºF (190ºC).

Step 2

Generously butter sixteen 2-ounce ramekins, or similar-sized molds, and set them on a baking sheet.

Step 3

Whisk together the almond flour, all-purpose flour, and salt in a bowl and set aside.

Step 4

In a medium bowl, whisk together the white chocolate with the melted butter and sugar. Add in the eggs one at a time, until they’re completely incorporated. The mixture may be lumpy, which is normal.

Step 5

Stir in the flour mixture with a spatula just until no specks of flour remain.

Step 6

Spoon the batter into the butter molds, filling them no more than two-thirds full.

Step 7

Bake for 12 to 15 minutes, until the cakes are still quite soft in the center, but firm at the edges.

Step 8

Remove from the oven and when cool enough to handle, run a small knife around the outside of the cake to loosen it from the mold, then turn the cake out onto a serving plate.