In a small saucepan, combine sliced strawberries and sugar. Cook on medium heat. The strawberries will bubble and the sugar will dissolve. Stir frequently and cook for five minutes. Reduce heat to low, add the balsamic glaze and cook for another one to two minutes. Set aside to cool.

Preheat oven to 425 degrees Fahrenheit.

In a bowl, combine coconut oil and chocolate. Heat in the microwave in 30-second increments, mixing in between, until melted. In the bowl of a stand mixer, combine eggs, sugar, and vanilla. Beat on medium speed until frothy and pale, about three to four minutes. Pour melted chocolate mixture into the eggs and mix on low to combine.

Add cocoa powder, flour, and salt and fold until no streaks remain.

Spray four ramekins with baking spray. Fill each two-thirds of the way, about 1/2 cup of batter. Press two squares of chocolate into the center.

Bake for 12 to 16 minutes (see note) or until the edges are very set but the center is gooey. Cool slightly.

To serve, drizzle raspberry balsamic glaze onto a serving plate. Invert cake onto the center, dust the top with powdered sugar and spoon strawberry sauce cascading down the side. Serve warm and enjoy!