Instructions

• Preheat oven to 400°F. Grease two ramekins with the additional coconut oil and dust the insides with the additional cocoa powder, tapping out any excess. Set the ramekins aside.
• Place 3 oz dairy-free dark chocolate and 1 tablespoon coconut oil in a large microwave-safe bowl. Microwave at 50% power for 30 seconds, stir, then continue microwaving in 30-second bursts, stirring after each, until the chocolate is fully melted and smooth. Set aside to cool slightly.
• While the chocolate is melting, combine 1 large egg, 1 egg yolk, 1/4 cup coconut sugar, 3 tablespoons unsweetened applesauce, 1/4 teaspoon vanilla extract, and a pinch of sea salt in a large bowl. Use an electric hand mixer to beat until the mixture lightens in color and the coconut sugar begins to break down, about 2 minutes.
• Pour the beaten egg mixture into the melted chocolate and coconut oil, whisking constantly until fully combined and the mixture begins to thicken slightly. Gently fold in 2 tablespoons cocoa powder until evenly incorporated.
• Divide the batter evenly between the two prepared ramekins, filling each just over halfway. Spoon 2 teaspoons organic strawberry fruit spread into the center of each ramekin. Divide any remaining batter equally over the fruit spread so each ramekin is just over 3/4 full; smooth the tops lightly.
• Place the ramekins on a baking sheet and bake in the preheated oven until the outside is set but the center appears slightly soft and undercooked, about 10 minutes.
• Remove the ramekins from the oven and let them stand for 1 minute. Run a small knife around the inside edge of each ramekin to loosen the cake. Place a plate on top of a ramekin, invert the plate and ramekin together, then lift the ramekin off so the cake releases onto the plate. If a cake sticks, wait an additional 30 seconds and try again.