Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cup semisweet chocolate chips
  • 1 stick (1/2 cup) salted butter
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/3 cup coconut sugar
  • 2 eggs
  • 2 egg yolks
  • 2/3 cup blanched almond flour
  • butter for greasing the ramekins
  • cocoa powder for dusting the ramekins (Cacao v. Cocoa Powder: What’s the Difference?)
  • vanilla ice cream for serving
  • raspberries for serving

Instruction

  • Preheat oven to 400F.
  • Melt the butter and chocolate chips in a microwave, stirring every 30 seconds until smooth.
  • Whisk in the salt, vanilla, and coconut sugar until smooth.
  • Add the eggs and egg yolks and whisk until combined.
  • Finally, add the almond flour and whisk until combined.
  • Grease the ramekins with butter and then dust liberally them with cocoa powder.The more you dust, the better chances your cakes will turn out and not stick to the ramekins.
  • Divide the cake batter between the four ramekins and place the ramekins on a small sheet pan.
  • Bake for 11 minutes until the top is set but the cake is still jiggly when you shake it.
  • Remove from the oven and allow the cakes to sit for 30 seconds before you turn them over onto a plate. The longer you sit in the ramekin, the more they’ll cook. So, if you want that gooey center, try to work quickly.
  • Top with vanilla ice cream and serve with fresh berries.