The twist in this recipe is the use of two flours - 1/2 all purpose flour and 1/4 rice flour. I've been experimenting with gluten free ingredients, and although rice flour absorbs more moisture than usual, this recipe turns out amazing every time we do it.
The trick is to keep an eye on the oven and turn it off while the batter is still a bit gooey in the center. Then let it rest inside between 8 to 10 minutes and you're done.