Preheat your oven to 425°F. Using coconut oil spray or solid form coconut oil, grease very well the entire insides of 2 (4-ounce) oven-safe ramekins, and place them on a small baking sheet and set aside.
Melt the chocolate and 2 tablespoons coconut oil together over a double boiler or in a microwave-safe bowl in the microwave at 30 second intervals, stirring in between, until melted and smooth. Set the chocolate mixture aside.
In a large bowl, place the egg, egg yolk and coconut sugar, and whisk to combine. Whisk vigorously, or use a handheld mixer, until the mixture has thickened slightly. Add the melted chocolate and continue to mix. Add the tapioca starch, coconut flour, cocoa powder and sea salt, and whisk to combine well. The mixture will be somewhat thick, but pourable and smooth. Divide the mixture between the 2 prepared ramekins. they should be about 1/2 filled.
Place the baking sheet with the filled ramekins in the center rack of the preheated oven, and bake for about 7 - 9 minutes. the center should look somewhat soft still, but the edges of the cake should be starting to peel away from the ramekin. Keep in mind that the cake will continue to cook for a min or two after it is removed from the oven. If you used smaller ramekins, bake for a few minutes less; larger ramekins will take a few minutes more.
Remove the dish from the and let sit for about 5 - 10 minutes before handling.
Top with a scoop of Vanilla Ice Cream and Enjoy straight out of the ramekin!
*Option to save the egg white in a container in the fridge for an egg white face mask at a later time.