Rich dark chocolate and coconut oil melt together into a glossy base, whisked with maple syrup, eggs, and vanilla until it turns silky and deep in color. Almond flour keeps the batter light but still gives these little cakes structure, so they bake up with set edges and that irresistible molten center everyone wants from a lava cake. A quick stint in a hot oven is all it takes to get that dramatic jiggle in the middle, then a run of the knife and an invert onto the plate reveals the glossy interior. Fresh raspberries on top add a bright, tart contrast to all that rich chocolate. This one is a genuinely great fit for a gluten free dessert spread, elegant enough for company but simple enough to pull off on a weeknight. Serve it warm, straight from the ramekin to the plate, for the best possible ooze.
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Preheat the oven to 425Ā°F (220Ā°C). Grease four 6-oz ramekins generously with coconut oil, then dust each with unsweetened cocoa powder, tapping out any excess. Place the ramekins on a baking sheet.
Combine the chopped dark chocolate and 3 tbsp coconut oil in a heatproof bowl set over a saucepan of barely simmering water, making sure the bowl does not touch the water. Stir occasionally until the chocolate is fully melted and the mixture is smooth, about 3ā4 minutes. Remove from heat.
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