- 5 tablespoons salted butter, plus more for greasing
- 1 cup semisweet chocolate chips
- 2 tablespoons fine-ground blanched almond flour
- 1 heaping tablespoon cacao powder or unsweetened cocoa powder
- ⅛ teaspoon fine-grain sea salt
- 2 large eggs
- 2 large egg yolks
- 3 tablespoons coconut sugar
- ¼ teaspoon vanilla extract
- Hot water for the baking dish
- Grease four 7-ounce ramekins liberally with butter; set aside. Melt the chocolate chips and butter in a double boiler over low heat or in a heatproof bowl set over a pan of gently simmering water. Stir frequently, using a rubber spatula, until the chocolate and butter are completely melted and combined. Remove from the heat and let sit until the bowl is relatively cool to the touch. While the chocolate is cooling prepare other ingredients.
- In a small bowl, combine the almond flour, cacao powder, and salt. Use a fork to stir together until well combined; set aside.
- In a large mixing bowl, whisk together the eggs, egg yolks, coconut sugar, and vanilla until frothy. Use a rubber spatula to transfer and fold the chocolate into the egg and sugar mixture. Then sift the almond flour mixture into the chocolate and whisk until combined.
- Pour the mixture evenly into the ramekins. Tap lightly on the counter to remove air bubbles. Refrigerate uncovered for 30 minutes to set.
- About 15 minutes before the 30 minutes is up, adjust an oven rack to the middle position and preheat the oven to 425°F. Place the ramekins into a 9 by 13-inch baking dish and carefully pour hot water, can be tap or boiled, into the baking dish and around the ramekins until it goes halfway up the sides of the ramekins. Bake for 15 to 18 minutes or until the edges look finished but the middle appears undone. Remove the ramekins from the baking dish and let cool for at least 10 minutes.
- To serve: Slide a butter knife around the edge of a ramekin to pull the cake away from the sides, then turn it upside down over a plate and tap the bottom firmly until the cake slides out. Garnish with sifted cocoa powder, raspberries or any other desired toppings. Repeat with the remaining cakes. Store any leftovers, ungarnished, in the refrigerator for up to a day, then reheat in the microwave for 30 seconds before garnishing and eating.