Chocolate Cake

Recipe credit - thehealthychef.com

200g good quality chocolate (70%) (I used Alter Eco Dark Brown Butter Organic Chocolate)
175 g good quality butter
6 organic eggs – room temperature
2 tablespoon coconut sugar or honey
2 teaspoons natural vanilla extract or paste
good pinch sea salt

I added 1/4 cup coconut flour for a firmer texture


1. Preheat your oven to 150 C.
2. Lightly oil or butter your cake tin and line completely with baking paper.  I used a 20 cm springform cake tin for this recipe.
3. Melt the dark chocolate and the butter in a bowl, set over a pot of gentle simmering water.
4. Stir the chocolate and butter well until melted then remove from the heat and allow to cool slightly.
5. Add eggs into a mixing bowl fitted with a wire whisk.
6. Beat for 10 – 15 minutes until light and creamy.
7. Add sea salt, vanilla and sugar and beat until combined.
8. Fold through half of the melted chocolate mixture through the beaten eggs and incorporate lightly, then add the rest of the melted chocolate and fold through gently until combined.
9. Add in the coconut flour.
10. Pour the mixture into the prepared baking tin.
11. Bake the cake for 35 minutes or until just set and springs back lightly when touched.
12. Remove from the oven and allow to cool.
13. Place into the fridge to cool completely before removing from the tin.

This delicious cake will keep for 5 days in the fridge.
Serves 20