Ingredients:

  • 115g high-quality dark chocolate (70% cacao or higher), finely chopped
  • 55g unsalted grass-fed butter
  • 1 large organic egg, room temperature
  • 1 large organic egg yolk, room temperature
  • 30g coconut sugar or monkfruit sweetener
  • 0.5g fine sea salt
  • 2.5ml pure vanilla extract
  • 15g almond flour
  • 1 tbsp unsweetened cocoa powder
  • 15g fresh raspberries

Instructions:

  1. Preheat your oven to 200°C (392°F). Generously grease two 175ml ceramic ramekins with butter and dust with 1 tablespoon of cocoa powder, tapping out any excess.
  2. Melt the 115g of chopped dark chocolate and 55g of butter together using a double boiler or microwave in 30-second intervals until glossy and smooth. Set aside to cool slightly for 2 minutes.
  3. In a separate mixing bowl, whisk the whole egg, egg yolk, 30g of sweetener, sea salt, and vanilla extract vigorously for approximately 2 minutes until the mixture reach the 'ribbon stage' (pale and frothy).
  4. Gently fold the melted chocolate emulsion into the egg mixture using a silicone spatula until just combined.
  5. Sift the 15g of almond flour over the batter and fold gently until no white streaks remain to maintain the aeration.
  6. Divide the batter evenly between the two prepared ramekins and place them on a small baking sheet.
  7. Bake for 12 minutes. The sides should be firm while the center remains soft and still jiggles.
  8. Allow the cakes to rest in the ramekins for 2 minutes before running a thin knife around the edge and inverting them onto dessert plates. Garnish with fresh raspberries.