Ingredients
Equipment
Method
Instructions:
- Preheat your oven to 350°F (175°C). Grease your springform pan with a little coconut oil or butter to prevent sticking.
- In a double boiler or microwave-safe bowl, combine the chopped baking chocolate and coconut oil. If using a microwave, heat in 30-second intervals, stirring in between until completely melted and smooth.
- In a large mixing bowl, add the melted chocolate mixture, full-fat coconut milk, and pure vanilla extract. Whisk until well combined.
- Sift in the cocoa powder, sugar-free sweetener, and sea salt into the wet ingredients. Stir until fully combined and smooth.
- Add the eggs one at a time, mixing well after each addition. This will help create a fluffy texture in your cake.
- Pour the batter into the prepared springform pan. Bake in the preheated oven for 25-30 minutes, or until the edges are set, and the center is slightly soft.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Carefully remove the sides of the springform pan and let the cake cool completely on a wire rack.
Notes
- This cake is best enjoyed after it has cooled and set for a few hours.
- For an extra touch, sprinkle some cocoa powder or shredded coconut on top before serving.
- Add chocolate chips or nuts to the batter for added texture.
- This cake is rich, so a small slice goes a long way!