Preheat your oven to 375°F (190°C). Grease two small ramekins (about 6 oz each) with coconut oil or non-stick spray, or line them with parchment paper.
- In a microwave-safe bowl, combine the chopped dark chocolate and coconut oil. Microwave in 20-second intervals, stirring in between, until completely melted and smooth.
- In a separate bowl, whisk together the almond flour, cocoa powder, maple syrup, vanilla extract, egg, egg yolk, and a pinch of salt. Stir in the melted chocolate mixture until everything is fully combined.
- Divide the batter evenly between the two prepared ramekins. If adding a molten center, drop about a teaspoon of almond butter or peanut butter in the middle of each ramekin and gently cover with the batter.
- Bake for 10-12 minutes, or until the edges are firm but the center is slightly jiggly.
- Let the cakes cool for 1-2 minutes before inverting onto plates. Serve with fresh berries or Greek yogurt, if desired.