125g punnet raspberries, plus extra to serve
200g dark chocolate, broken
2 ½ tablespoons coconut oil
2 tablespoons honey
2 egg yolks
20g dark cocoa, plus extra to dust
20g plain flour
Whipped cream, to serve (optional)
Preheat oven to 180C. Lightly grease six ½ cup (125 ml) capacity ramekins. Divide the raspberries between the ramekins. Set aside.
Place chocolate and coconut oil in a heatproof bowl. Microwave for 1 min on high, pausing to stir once or twice, or until melted and smooth.
Place the honey, egg yolks and eggs in a large bowl and whisk until smooth. Whisk through the chocolate mixture to combine. Add the cocoa and flour and whisk until well combined and smooth.
Spoon the chocolate mixture over the raspberries. Place the ramekins in a baking dish. Pour in enough boiling water to come halfway up the sides. Bake for 10-15 minutes or until just set on top but still a little soft in the centre. Remove. Serve dusted with cocoa and with fresh raspberries and whipped cream (optional).