Ingredients
Equipment
Method
- Preheat your oven to 400°F. Rub two ramekins with coconut oil and sprinkle over cocoa powder so that the inside is fully covered. Set aside.
- In a large, microwave-safe bowl, melt the coconut oil and chocolate in the microwave using half power in 30-second intervals. Stir after every 30 seconds and repeat until the chocolate is smooth and melted.
- While the chocolate melts, use an electric hand mixer to beat together the egg, egg yolk, coconut sugar, applesauce, vanilla extract, and salt until the mixture lightens in color and the coconut sugar begins to break down, about 2 minutes.
- Pour the egg mixture into the chocolate/oil mixture, whisking constantly until everything is well mixed and the chocolate begins to thicken. Gently fold in the cocoa powder until well incorporated.
- Divide the batter between the ramekins, filling just over halfway up the edge. Place 2 teaspoons of the fruit spread in the center of each ramekin and gently divide the remaining batter, so that the ramekins are just over 3/4 of the way full.
- Place in the preheated oven and bake until the outside is set, but the center looks slightly soft and under-cooked, about 10 minutes.
- Remove from the oven and let stand for one minute. Then, gently run a knife along the inside edge of the ramekin and place a plate upside down on top. Gently turn the plate/ramekin over and the cake will slide right out.
Notes
Once the cakes are cooled, store any leftovers in an airtight container in the refrigerator for up to two days. Reheat in the microwave for a few seconds before serving for that fresh-out-of-the-oven taste.