100g at least 70% dark chocolate
75ml coconut oil
100g raw caster sugar
3 lge free range eggs
¼ tsp vanilla extract concentrate
50g coconut flour
Pre-heat oven to 200°c and grease 4 ramekins well with coconut oil. Just to be sure the cakes come out of the ramekins when cooked, line only the base with a circle of baking paper. Set aside.
Break the chocolate into pieces in a large bowl, along with the coconut oil. Rest the bowl over a saucepan of boiling water and gently melt your chocolate, taking care not to get any water into your chocolate mix. Set aside to cool for about 15 minutes.
Next add the sugar and beat well. Then add your eggs one at a time, beating after each addition. Then add vanilla extract and mix. Lastly add the coconut flour and mix through until well combined.
Pour the mixture evenly between the ramekins placed on a baking tray. Carefully put the tray in the oven and bake until the edges of the cake look cooked, and the centre, just a little gooey. About 12 minutes.
Remove and loosen around the edge of each cake with a knife, before inverting onto a plate for serving. Serve immediately after taking them out of the oven as they will continue cooking and not be as gooey in the centre.
Thank You Michelle for sharing this tasty and super easy dessert idea with me.