- 12 ounces semisweet or bittersweet chocolate, chopped
- ¾ cup coconut oil
- ¼ tsp. fine salt
- 6 large eggs, room temperature
- 1 cup coconut sugar or sucanat
- 1 tsp. vanilla extract
- Confectioner’s sugar and/or cocoa powder for dusting
Preheat oven to 325F. Spray a 9 x 2 inch springform pan or an 8 x 5 inch pan with non-stick spray. Place the chocolate, coconut oil and salt in a pot and melt on stove over low heat. Beat the eggs, vanilla and coconut sugar with a stand or handheld mixer until light and thickened (about 8 to 10 minutes). Gently fold the melted chocolate into the whipped eggs until evenly combined. Pour the batter into the prepared pan and bake until a toothpick inserted into the centre comes out wet, but not gooey (about 85 minutes). Remove the cake from the oven and cool on a rack.
Nutritional facts per serving: Calories 277; Fats 18.5g; Carbs 28.6; Potassium 25mg; Sodium 71mg.