Preheat oven to 425 degrees F.  Butter four baking vessels.  I used two bowls and two large ramekins.  For me, and probably for you, this is a use what you have moment.  And that’s okay.

Melt the butter in a microwave safe bowl in the microwave.  Stir in the chopped carob.  If after 1 minute of stirring it is not fully melted, microwave in 15 second increments stirring in between until fully melted.  Stir in the sugar, carob powder, and tapioca starch, followed by the eggs, yolks, and vanilla.

Divide the batter equally among the bowls/ramekins and bake for 10-15 minutes.  That’s a wide range, but it’s important to keep an eye on these cakes.  They are done when the edges are set but the center looks raw.  Cakes may also be refrigerated up to 2 days before baking.  Baking time will increase 1-2 minutes.

Allow to cool 2 minutes after baking before inverting onto a plate and topping with berries, cream, and carob powder if desired.  Cakes may also be served directly in the baking vessel with the same toppings.