Yields1 ServingPrep Time10 minsCook Time25 minsTotal Time35 mins
Ingredients
¼cupsemisweet chocolate chips
2tbspcoconut oil or butter
2tbspDutch processed cocoa powder (may substitute with unsweetened cocoa powder and a pinch of baking soda)
1tbspGreek yogurt or sour cream
¼tspvanilla extract
pinch salt
3tbspsugar
1large egg
Directions
1
Preheat oven to 375 degrees Fahrenheit.
2
Grease two ramekins. Dust the bottoms with cocoa powder or line them with a round of parchment paper to prevent the cake from sticking.
3
Melt chocolate chips and coconut oil together in a bowl. Stir until smooth.
4
Add cocoa powder, sour cream, vanilla extract, salt, sugar, and the egg. Mix until smooth.
5
Divide batter between the two prepared ramekins.
6
Bake for about 25 minutes. Let cool a bit before flipping upside down to remove them from the ramekins. You may need to run a toothpick or cooking needle around the edge to loosen. Top with berries or serve with a scoop of vanilla ice cream!
Ingredients
¼cupsemisweet chocolate chips
2tbspcoconut oil or butter
2tbspDutch processed cocoa powder (may substitute with unsweetened cocoa powder and a pinch of baking soda)
1tbspGreek yogurt or sour cream
¼tspvanilla extract
pinch salt
3tbspsugar
1large egg
Directions
1
Preheat oven to 375 degrees Fahrenheit.
2
Grease two ramekins. Dust the bottoms with cocoa powder or line them with a round of parchment paper to prevent the cake from sticking.
3
Melt chocolate chips and coconut oil together in a bowl. Stir until smooth.
4
Add cocoa powder, sour cream, vanilla extract, salt, sugar, and the egg. Mix until smooth.
5
Divide batter between the two prepared ramekins.
6
Bake for about 25 minutes. Let cool a bit before flipping upside down to remove them from the ramekins. You may need to run a toothpick or cooking needle around the edge to loosen. Top with berries or serve with a scoop of vanilla ice cream!
