Melt-In-Your-Mouth Flourless Chocolate Cake

Method

1. 1

   Preheat the oven to 175ºC/350ºF.

2. 2

   In a small saucepan, melt the coconut oil on low heat. Whisk the dark chocolate in, and allow the coconut oil and chocolate to cool.

3. 3

   Whisk the eggs, coconut sugar, and vanilla extract. Add the cocoa powder and salt. Pour the coffee into the batter, followed by the coconut oil and chocolate mixture.

4. 4

   Grease a six or eight inch cake mould (I used a silicon cake pan) and pour the batter in. Bake for 25-30 minutes, until a cake tester comes out clean.

5. 5

   While the cake is baking, prepare the ganache by heating up the coconut milk over low heat. Whisk the chocolate in, and stir until fully incorporated.

6. 6

   Remove the cake from the oven and allow it to cool completely. When cooled, flip the silicon case upside down. The cake should slide out easily.

7. 7

   Frost the cake with the ganache and garnish with frozen raspberries and cacao nibs. You can also use fresh berries if you’d prefer.