Ingredients:

  • 4 oz dairy-free semi-sweet chocolate chips
  • 1/4 cup refined coconut oil
  • 2 large eggs
  • 2 tbsp pure maple syrup
  • 2 tbsp blanched almond flour
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1 tsp refined coconut oil for greasing
  • 1 tsp cocoa powder for dusting

Instructions:

  1. Grease the inside of two 6 ounce ramekins thoroughly with coconut oil. Dust the insides with cocoa powder, tapping out the excess. Note: This creates a non stick barrier so the cake slides out easily.
  2. Combine the chocolate chips and coconut oil in a microwave safe bowl. Heat in 30 second bursts, stirring between each, until glossy and smooth. Let cool slightly. Note: Overheating chocolate can cause it to separate or burn.
  3. Whisk the eggs, maple syrup, and vanilla extract into the melted chocolate mixture until fully incorporated. Note: Ensure the chocolate isn't boiling hot, or you'll scramble the eggs.
  4. Gently fold in the almond flour and sea salt using a spatula until no clumps remain. Note: Keep it gentle to avoid over aerating the batter.
  5. Divide the batter evenly between the prepared ramekins.
  6. Bake at 425°F (218°C) for 12–14 minutes until the sides are firm and matte but the center still jiggles.
  7. Let the cakes rest in the ramekins for 2 minutes. Note: This allows the edges to set just enough to hold the weight.
  8. Run a thin knife around the edge, place a plate over the top, and invert quickly.