Ingredients:

  • 7 oz (200g) Dark Chocolate (70% cocoa), chopped finely
  • 1/2 cup (115g) Refined Coconut Oil
  • 1 tsp Espresso Powder
  • 1/2 tsp Sea Salt
  • 3 Large Eggs, room temperature
  • 3/4 cup (150g) Granulated Sugar
  • 1 tbsp Pure Vanilla Extract
  • 1/4 cup (25g) Dutch-processed Cocoa Powder, sifted

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper.
  2. Combine 7 oz chopped dark chocolate and 1/2 cup refined coconut oil in a heat proof bowl. Microwave in 30 second bursts until silky and glossy.
  3. Stir in 1 tsp espresso powder, 1/2 tsp sea salt, and 1 tbsp vanilla extract into the warm chocolate. Let it cool slightly.
  4. In a separate large bowl, beat 3 large eggs and 3/4 cup granulated sugar for about 5 minutes until the mixture is pale, thick, and forms ribbons.
  5. Gently sift 1/4 cup Dutch processed cocoa powder over the egg mixture.
  6. Add one third of the chocolate mixture to the eggs. Use a spatula to gently fold until no streaks remain.
  7. Fold in the remaining chocolate in two batches. Be careful not to deflate the air you worked so hard to put in.
  8. Pour the batter into the pan. Bake for 35 minutes until the edges are set and the top has a thin, crackly crust.