Fill pot with 1-2 inches of water. Bring to simmer.

Use double boiler to melt chocolate. Tip: If you don’t have a double boiler, place chocolate inside a glass or metal bowl that’s large enough to sit on top of pot without sinking to create double boiler effect.

While chocolate slowly melts, fill another pot with chopped walnuts, coconut cream and maple syrup; warm over low heat.

Use rubber spatula to mix chocolate until fully melted. Transfer bowl to counter and pour in coconut cream mixture. Whisk to combine. Freeze or refrigerate to firm up.

Preheat oven now to 355 degrees F. Spray ramekins with coconut oil spray, then dust the inside with a little bit of sugar. Note: Dump out any excess sugar from the ramekin that does not stick.

In large bowl, combine all dry cake ingredients.

In another large bowl, mix wet ingredients.

Use rubber spatula to scrape wet ingredients into dry mixture. Mix well to smooth any lumps.

Fill ramekins ⅔ of the way with batter.

Use melon baller to scoop lava, then transfer one ball to each cake-battered ramekin.

Use remaining batter to cover each ramekin the rest of the way.

Arrange ramekins on baking sheet and bake for 20-30 minutes.

Flip each ramekin onto a plate to release cake. Dust tops with dragon fruit powder and a dollop of cherry compote or your favorite ice cream.