5 tablespoons of unsalted butter
3/4 cup of semi-sweet chocolate chips
1/4 cup of dark chocolate chips
2 egg yolks
4 tablespoons of coconut sugar
1 tablespoon of unsweetened cocoa powder
2 tablespoons of coconut flour
pinch of salt
1/2 teaspoon of vanilla
Raspberries to garnish
Cocoa powder or Powdered Sugar for dusting
1. Grease 4 6 oz. ramekins with butter or cooking spray.
2. Melt your chocolate chips and butter using the double boiler method or a microwave. If using a microwave, melt in 30 second increments. Let cool for at least 10 minutes.
3. Whisk the eggs, egg yolks, and coconut sugar in a large bowl until it gets frothy.
4. Add the cooled chocolate mixture into the egg mixture.
5. In a smaller bowl, whisk the coconut flour, cocoa powder, and salt together.
6. Combine the coconut flour mixture into the chocolate and egg mixture and then stir in the vanilla extract.
7. Split the batter between the ramekins and cover with plastic wrap. Let them sit in the fridge for about a half an hour.
8. Meanwhile, preheat your oven to 425 degrees F.
9. Then place the ramekins into a deep oven safe dish and pour hot water into the dish about half way up the sides of the ramekins.
10. Bake for 17-18 minutes.The cakes shouldn't look all the way done, but the sides of the cakes should pull away from the ramekins.
11. Once done, let cakes cool for about 15 minutes before running a knife around the sides of the cakes and flipping them upside down onto a serving platter. Dust with cocoa powder or powdered sugar (the cakes won't be completely sugar free if using powdered sugar) and garnish with fresh raspberries if you'd like.