Heat whipping cream until it is simmering, and pour it over the chocolate. Mix it gently from the center until it’s well combined.
Pour into any container lined with plastic film, and let cool in the fridge. Once it gets solid, cut it into 6 pieces.
Put dark chocolate and butter into a bowl, place onto the double-boiler.
Once completely melted, remove from the pot. Add egg yolks, and mix until combined.
Add gluten-free flour and mix in.
In a separate bowl add sugar into egg whites, and start whipping. Beat until whites make meringue with soft peaks.
Add half of the meringue to the chocolate mixture and stir them well. Then add the rest of the meringue and mix by folding them gently from bottom to top.
Fill half of each cup with batter, then press and shape the hardened chocolate sauce into a small little flat ball then push gently into the batter.
Cover completely with chocolate batter. Bake at 180°C/360℉ for 10 min.