Preheat your oven to 175 °C. Rub 2 ramekins with coconut oil and sprinkle with cocoa powder so that the inside is fully covered. Set aside. Mix raspberries with chia seeds and set aside.
In a bowl, slowly melt chocolate with coconut oil over boiling water until the chocolate is smooth and melted. Set aside to cool. Meanwhile, beat together the egg, egg yolk, coconut sugar, vanilla powder and salt, using a mixer; until the mixture lightens in color and the coconut sugar begins to break down, about 2 minutes. Pour the egg mixture into the chocolate/oil mixture, stirring constantly until everything is well mixed and the chocolate begins to thicken. Gently fold in the buckwheat flour until well incorporated. Divide the batter between the ramekins, filling only half way up. Place 1 Tbsp of chia/raspberry mix in the center of each ramekin and gently divide the remaining batter, so that the ramekins are just over 3/4 of the way full. Place in the preheated oven and bake until the outside is set, but the center looks slightly soft and undercooked, about 12 minutes. Remove from the oven and let it stand for one minute. Then, gently run a knife along the outside of the ramekin and place the cake upside down on top. Gently turn the plate/ramekin over and the cake will slide right out. Serve with healthy ice cream or coconut yoghurt.
Ingredients
- 1/4 cup coconut sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla powder
- pinch of salt
- 100 g dark chocolate (70%)
- 3 Tbsp coconut oil
- 3 Tbsp buckwheat flour
- 3 Tbsp raspberries
- 1 tsp chia seeds
