Preheat the oven to 400° F. Spray all 4 ramekins with nonstick cooking spray. Then spoon about 1 teaspoon of unsweetened cocoa powder into each ramekin. Tilt and tap the ramekins to coat the bottom and sides evenly with a thin layer of cocoa powder. Pour out any excess.

Place the chopped chocolate in a heatproof bowl, and microwave for about 45 seconds, in 15 second increments, stirring between each increment to slowly and gently melt the chocolate. Set aside to cool slightly.

In a large mixing bowl, combine the eggs, sugar, and the olive oil. Using a whisk, beat the eggs and oil together really well for 2-3 minutes, until the eggs are frothy and light in color, and the mixture looks totally emulsified.

Add the vanilla extract, melted chocolate, almond flour, cocoa powder, and kosher salt to the bowl. Use a rubber spatula to gently fold in (you don't want to deflate the air that you've whipped into the eggs so be very gentle here). Be sure to scrape the bottom of the bowl as well, until there are no streaks of chocolate, and all of the ingredients are incorporated very well.

Place the filled ramekins on a rimmed baking sheet, and bake for 12-14 minutes. The tops should look slightly crackly, shiny, puffed, but the center should still be molten chocolate.

To serve: place a small plate on top of the ramekin, and invert. The Flourless Molten Chocolate Cakes should pop right out. You can also totally serve them right in their ramekins. Dust lightly with powdered sugar, top with your favorite berries and a scoop of vanilla bean ice cream. There's no wrong way to enjoy these delicious little cakes :)