4ouncessemisweet or unsweetened chocolatedairy free, if necessary
6eggsseparated
½cupcocoa powder
½cupcoconut sugarOR organic raw sugar
1teaspooncoconut milk powderoptional, for garnish
Instructions
Line the bottom and sides of a 9-inch springform pan with parchment paper. Preheat oven to 275 F.
Melt ½ cup coconut oil and semisweet chocolate over low heat. Remove from heat when they are just soft enough to be whisked smooth. Allow to cool a little.
Meanwhile, separate eggs by putting whites into a large mixing bowl and the yolks into a medium one.
Whisk egg yolks together with coconut palm sugar and cocoa powder until smooth. Slowly add the melted coconut oil and chocolate mixture. Beat until well combined.
Beat the egg whites until stiff.
Stir ¼ of beaten egg whites into the chocolate-egg yolk mixture. Then gently fold in remaining whites, being careful not to mix more than necessary. Carefully pour into prepared pan.
Bake for 45 - 60 minutes or until centre is set. Allow to cool in pan before removing sides of pan and serving.
Sprinkle cooled cake with a little coconut milk powder, if desired.