1/2 cup Enjoy Life chocolate chips (or other dark chocolate)
1 egg + 1 yolk
2 1/2 tbsp coconut sugar
dash of pure vanilla extract
1 tbsp coconut flour
1 tbsp unsweetened cocoa powder
pinch of xanthan gum
pinch of sea salt
powdered coconut sugar for dusting (optional)
Preheat oven to 425 and coat 2 small (I used 4 inch) ramekins with your choice of oil (butter, coconut oil, etc).
Using a double boiler or in the microwave, melt butter and chocolate together and stir until smooth (If using microwave, start with increments of 15-20 seconds, stirring in between each).
In a separate bowl, whisk together egg, yolk, sugar, and vanilla until smooth.
Add chocolate mixture to egg mixture, whisking until they are well combined.
Add in coconut flour, cocoa powder, xanthan gum, and salt, continuing to whisk until all ingredients are incorporated and batter is thicker and smooth.
Divide batter evenly into both ramekins and place both into a casserole dish that has sides at least two inches high.
Place casserole dish in oven, then pour cool water into the bottom of the casserole dish until it comes halfway up the sides of the ramekins.
Bake for 15 minutes, or until tops are set and start to pull away from the sides just slightly.
Remove from oven and carefully pull ramekins out of casserole dish using oven mits or tongs and allow to cool on wire rack for about 10 minutes.
OPTIONAL: While cakes are cooling, prepare powdered sugar by putting coconut sugar in a high speed blender or food processor (I used 1/2 cup total to have some to save for later) and blend on high speed until sugar becomes powdery and white in color.
Once cakes are cool, flip onto plates (or serve right in ramekin!), and garnish with powdered coconut sugar, fruit, nut butter, etc!