Strawberry Gluten-Free Chocolate Lava Cakes

Preheat oven to 400ºF. Rub 2 ramekins with coconut oil and sprinkle with cocoa powder so that the inside is fully covered. Set aside.

In a large, microwave-safe bowl, melt coconut oil and chocolate in the microwave using half power and microwaving for 30 seconds at a time. Stir after 30 seconds and repeat until chocolate is smooth and melted.

While chocolate melts, beat egg, egg yolk, coconut sugar, applesauce, vanilla extract and salt, using an electric hand mixer, until mixture lightens in color and coconut sugar begins to break down, about 2 minutes.

Pour egg mixture into the chocolate-oil mixture, whisk by hand constantly until everything is well mixed and chocolate begins to thicken. Gently fold in cocoa powder and whisk until well incorporated.

Divide batter between ramekins, filling just over halfway up. Place 2 teaspoons of the fruit spread in the center of each ramekin and gently divide remaining batter, so that ramekins are just over 3/4 full.

Place in preheated oven and bake until outside is set but center looks a slightly soft and undercooked, about 10 minutes.

Remove from oven and let stand 1 minute. Then gently run a knife along the outside of the ramekin and place a place upside down on top. Gently turn plate and ramekin over and the cake will slide right out.

Devour immediately!