Preheat your oven to 400 degrees. Rub 2 Ramekins with coconut oil and sprinkle with cocoa powder so that the inside is fully covered. Set aside.
In a large, microwave-safe bowl, melt the coconut oil and chocolate in the microwave using half power and microwaving for 30 seconds at a time. Stir after 30 seconds and repeat until the chocolate is smooth and melted.
While the chocolate melts, beat together the egg, egg yolk, coconut sugar, applesauce, vanilla extract and salt, using an electric hand mixer, until the the mixture lightens in color and the coconut sugar begins to break down, about 2 minutes.
Pour the egg mixture into the chocolate/oil mixture, whisk by hand constantly until everything is well mixed and the chocolate begins to thicken. Gently fold in the cocoa powder and whisk until well incorporated.
Divide the batter between the ramekins, filling just over half way up. Place 2 tsp of the fruit spread in the center of each ramekin and gently divide the remaining batter, so that the ramekins are just over 3/4 of the way full.
Place in the preheated over and bake until the outside is set, but the center looks a slightly soft and under-cooked, about 10 minutes.
Remove from the oven and let stand one minute. Then, gently run a knife along the outside of the ramekin and place a place upside down on top. Gently turn the plate/ramekin over and the cake will slide right out.