Ingredients
- 3/4 cup Coconut Oil
- 200 g (7oz) Dark Unsweetened Chocolate, roughly chopped
- 3/4 cup (180g) Golden Cane Sugar
- 1/4 cup (30g) Almond Flour
- 1/4 cup (25g) Cocoa Powder, sifted
- 1/2 tbsp Baking Soda
- 1/8 tsp Fine Sea Salt
- 3 Eggs, whisked
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 350
- Warm the coconut oil in a small sauce pan over medium-low heat
- Once melted, remove from heat, add dark chocolate and whisk together until the chocolate s completely melted
- Add sugar, almond flour, cocoa powder, baking soda and salt to a mixing bowl and whisk together until thoroughly combined
- Add melted chocolate mixture to the mixing bowl and gently mix until just combined
- Add the whisked eggs and vanilla and gently fold together until just combined
- Line the bottom of a spring-form pan with parchment paper
- Transfer the batter into your spring-form pan and bake for 20 minutes
- Let cool completely before removing the form, running a knife around the edge before hand
- Serve with dairy free vanilla ice cream and fresh berries
About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.