Ingredients:

  • 4 oz dark chocolate (60-70% cacao), chopped
  • 2 tbsp unsalted grass-fed butter
  • 3 tbsp plain non-fat Greek yogurt
  • 1/4 cup coconut sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour
  • 1 tbsp Dutch-processed cocoa powder
  • 1/4 tsp fine sea salt
  • 4 small scoops slow-churned vanilla bean ice cream
  • 4 tbsp hard-shell chocolate sauce (melted dark chocolate mixed with coconut oil)

Instructions:

  1. Preheat your oven to 425°F (218°C). Generously grease four 6-ounce ceramic ramekins with butter or coconut oil spray. Dust the interiors with cocoa powder, tapping out the excess to ensure a clean release.
  2. Melt the 4 oz dark chocolate and 2 tbsp butter together. Cook until silky and glossy.
  3. Whisk 2 large eggs, 1 egg yolk, and 1/4 cup coconut sugar in a separate bowl. Beat until pale and slightly bubbly.
  4. Stir in 3 tbsp Greek yogurt and 1 tsp vanilla extract into the egg mixture.
  5. Fold the melted chocolate into the egg mixture gently. Note: Don't overmix or you'll lose the air bubbles.
  6. Sift in 2 tbsp flour, 1 tbsp cocoa powder, and 1/4 tsp salt. Fold until just combined.
  7. Divide batter equally among the prepared ramekins.
  8. Bake 12 minutes until the edges are firm but the center still jiggles.
  9. Let rest for 2 minutes before inverting onto a plate.
  10. Top immediately with a scoop of slow-churned vanilla ice cream and drizzle with the hard-shell chocolate sauce.