Preheat oven to 425 F.
Generously spray two ramekins with non-stick spray.
Lightly dust/coat the inside of each ramekin with cocoa powder.
In a small microwave-safe bowl, add the chocolate and the coconut oil.
Melt in the microwave, in 2, 30-second increments, until the chocolate has melted and the mixture is smooth.
Next, in a medium-size bowl, beat together the coconut sugar, egg, egg yolk, vanilla extract, and salt, until the mixture is smooth. I use a hand mixer, but you don’t need one. You can whisk together the ingredients using a hand whisk.
Fold the melted chocolate mixture into the egg-sugar mixture, then stir in the flour.
Divide the batter between the 2 ramekins, gently drop one square of chocolate in the center of each ramekin.
Bake for 12-13 minutes. They will be done when the edges are set, but the center looks very soft (that’s great!).
Remove from the oven and let sit for 1 minute.
Run a very thin knife around the edge of each cake.
Then, invert each cake onto a dessert plate. Wait about 20 seconds before gently lifting off the ramekins; they should come off pretty easily.
Serve immediately with vanilla ice cream and enjoy immediately!