Ingredients
Method
- Preheat oven to 425F and grease 4 8oz ramekins well. I also placed a small round piece of parchment paper in the bottom of each to ensure easy release.
- In a small bowl, add chocolate chips and coconut oil. Melt in 30 seconds increments until fully melted.
- Pour into larger bowl and whisk in two eggs and one egg yolk. Then whisk in coconut sugar and vanilla.
- Stir in almond flour and salt.
- Divide evenly into 4 ramekins.
- Bake for 12 minutes or until top is jiggly but not wet looking. Let rest one minute.
- Use a knife to run around the edge of the ramekin. Add a small plate on top of the ramekin and using oven mitts or a towel, flip cake upside down. Let rest 30 seconds before removing the ramekin.
- Top with powdered sugar, vanilla ice cream, and raspberries.
Nutrition
Notes
- Grease Ramekins Well and Use Parchment: Make sure to grease your ramekins really generously and add a small round piece of parchment paper at the bottom of each one. This is the key to getting those gorgeous cakes to release cleanly without sticking.
- The Top Should Jiggle, Not Look Wet: You're looking for a top that's set and jiggly, not raw-looking — this is your signal that the outside is baked through while the gooey molten center is still perfect. Overbaking means no lava!
- Prep Ahead for Stress-Free Entertaining: You can assemble these in their ramekins up to a day in advance and keep them covered in the fridge. Just pop them straight into the oven when you're ready, which makes them totally doable for a dinner party.