Prep Time: 5 minCook
Time: 13 min
Ready in: 18 min
Yield: 2 cakes
¼ cup (40 grams) coconut sugar, unrefined sugar or granulated sugar
1 large egg
1 large egg yolk
2 teaspoons Frangelico or another type of liqueur or vanilla
½ teaspoon espresso powder
⅛ teaspoon salt
⅔ cup (120 grams) semi-sweet or dark chocolate chips (use Enjoy Life chocolate chips for dairy-free)
3 tablespoons (42 grams) refined coconut oil1
3 tablespoon (28 grams) white whole wheat flour or whole spelt flour
Preheat the oven to 350°F (176°C) and spray two 6-ounce (180ml) ramekins very well with cooking spray.
In a medium bowl, mix together the sugar, egg, egg yolk, Frangelico, espresso powder and salt. Let it sit for 10 minutes. This is so the coconut sugar has a chance to dissolve.
Meanwhile, melt the chocolate and coconut oil in the microwave at half power, in 30 second increments, until melted. Stir after every increment.
Add the chocolate mixture to the sugar mixture and stir just until combined.
Sprinkle the flour over the chocolate mixture and fold in. Do not over mix! Your cakes will be tough if you do. Only fold in until no more flour streaks remain.
Pour the batter, which will be quite sticky, into the ramekins and bake for 13 minutes. The center should not longer appear wet when they’re ready.
Let them cool for 10 minutes in the ramekins and then flip out onto a plate.
Refined coconut oil doesn’t have any coconut taste. If you don’t mind the coconut taste, use unrefined.