Ingredients

The following ingredients have 4 Servings
  • 1/2 cup chocolate chips
  • 2 tbsp coconut oil (or butter)
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1/4 cup cane sugar
  • 2 tbsp whole wheat flour (or white whole wheat flour)
  • 1 tsp caramel sauce

Instruction

  • Preheat oven to 400°.
  • In a microwave-safe dish, melt chocolate chips and oil/butter together. I typically put the microwave on for 2:00 and then stop every 30 seconds to stir.
  • In a separate bowl, whisk egg, egg yolk, vanilla, and melted chocolate togther; stir in sugar and flour.
  • Grease a 6" ramekin with coconut oil, then add half of the batter to it and place 1 tsp of caramel sauce in the center, and then top it off with the rest of the batter.
  • Put the ramekin on a baking sheet and into the oven and bake for 16 minutes* or until edges are hardened and center is a bit soft.
  • Remove from oven and let them sit for at least 1 minute.
  • To remove: run a knife along the edges of the cake to loosen it. Pick up the ramekin in your one hand and put a plate against the chocolate cake side of the ramekin. Carefully turn the ramekin over onto the plate; the chocolate cake should come right out.
  • Serve with ice cream, drizzle extra caramel sauce overtop and enjoy!